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Lemon Cream Cheese Pound Cake

Servings: 12 servings
Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
This light and tender cream cheese pound cake full of zesty lemon flavor is elegant enough for a dinner party, but easy enough for a busy weeknight
This light and tender cream cheese pound cake full of zesty lemon flavor is elegant enough for a dinner party, but easy enough for a busy weeknight!
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Ingredients

Cake:

  • 2 cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 8 ounces cream cheese , softened to room temperature
  • ¾ cup unsalted butter , softened to room temperature
  • 1 ½ cup granulated sugar
  • Zest of 2 lemons
  • 4 large eggs
  • 1 teaspoon vanilla extract

Glaze:

  • 1 ⅓ cup powdered sugar , sifted
  • 3 tablespoons fresh lemon juice
  • Lemon slices or zest for garnish (optional)

Instructions

  • Preheat oven to 325°F. Grease a tube pan or bundt pan with butter and flour.
  • Combine the flour, baking powder, and salt in a bowl and set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter on high until smooth, about 2 minutes. Add the sugar and lemon zest and beat until light and creamy, 2-3 minutes.
  • Add eggs one at a time, scraping down after each. Mix in the vanilla.
  • Add the dry ingredients and mix until just incorporated. batter will be thick, do not overmix.
  • Spread the cake batter into the prepared cake pan and bake until lightly golden brown and a toothpick inserted comes out with a few moist crumbs, 1 hour to 1 hour and 15 minutes.
  • Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
  • To make the glaze, whisk together the powdered sugar and lemon juice. Pour over the cooled cake and garnish with lemon slices or zest, if desired.
  • Let glaze sit up for 15 minutes before slicing.

Nutrition

Calories: 414kcal, Carbohydrates: 56g, Protein: 5g, Fat: 20g, Saturated Fat: 11g, Cholesterol: 106mg, Sodium: 181mg, Potassium: 126mg, Fiber: 1g, Sugar: 39g, Vitamin A: 688IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 1mg
Course: Dessert
Cuisine: American
Author: Annalise

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