Lemon Cream Cheese Pound Cake

There are few desserts as universally adored as a classic southern-style pound cake, and adding cream cheese and bright fresh lemon takes it to an entirely new level. The cream cheese adds moisture and a rich, velvety density to the crumb, while fresh lemon zest and juice provide a vibrant, zesty balance.

Ingredients

For the Cake:

• 3 cups All-Purpose Flour (spooned and leveled)
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1 cup (2 sticks) Unsalted Butter, softened to room temperature
• 1 package (8 oz) Cream Cheese, softened to room temperature
• 3 cups Granulated Sugar
• 6 Large Eggs, room temperature
• 2 tbsp Fresh Lemon Zest (from about 2–3 large lemons)
• 3 tbsp Fresh Lemon Juice
• 1 tsp Pure Vanilla Extract

For the Lemon Glaze (Optional):

• 1.5 cups Confectioners’ (Powdered) Sugar
• 3–4 tbsp Fresh Lemon Juice
• 1 tsp Fresh Lemon Zest

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 325°F (165°C)—a slightly lower temperature is crucial for large pound cakes so the exterior doesn’t overbake before the center cooks. Thoroughly grease and flour a 10-inch bundt pan or tube pan (or spray with a baking spray containing flour).
2. Whisk Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter, Cream Cheese, and Sugar: In a large stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and cream cheese together on medium speed for about 2 minutes until smooth and creamy. Gradually add the granulated sugar and beat on medium-high for 3 to 4 minutes until light and fluffy.
4. Add Eggs One at a Time: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the lemon zest, lemon juice, and vanilla extract.
5. Combine Wet and Dry: Turn the mixer to low speed and gradually add the flour mixture, mixing just until combined. Do not overmix, or the cake will lose its tender crumb.
6. Bake: Pour the thick batter evenly into your prepared bundt pan, smoothing the top. Bake for 60 to 75 minutes, or until a wooden skewer or cake tester inserted into the center comes out clean or with a few moist crumbs.
7. Cool: Let the cake cool inside the pan for 15 minutes, then gently invert it onto a wire rack to cool completely.
8. Glaze and Serve: Whisk the powdered sugar, lemon juice, and lemon zest together until smooth. Drizzle generously over the cooled cake before slicing.

Pro-Tips for Success

• Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are truly at room temperature. This allows them to trap air when creamed, giving the pound cake its signature velvety rise.
• Storage: Pound cake actually tastes even better on day two as the flavors meld. Store it tightly wrapped in plastic wrap or in a cake keeper at room temperature for up to 4 days, or refrigerate for up to a week.