Lemon Butter Cream Cheese Pound Cake Recipe

If you adore moist, tender cakes with just the right zing, then the Lemon Butter Cream Cheese Pound Cake is your new best friend. This cake brings together the rich creaminess of butter and cream cheese with bright, fresh lemon flavor that wakes up your senses. It’s dense yet soft, buttery yet refreshing, and finished with a luscious yellow lemon glaze that’s as delightful to look at as it is to taste. Every bite feels like a joyful celebration of classic comfort and citrus sparkle rolled into one.

this Recipe

Ingredients You’ll Need

These ingredients are simple but wonderfully essential. Each one plays a special role in creating the perfect balance of flavor, texture, and color for the Lemon Butter Cream Cheese Pound Cake.

• Unsalted butter (1 ½ cups or 3 sticks): Provides a rich and creamy base that adds moisture and a tender crumb to the cake.
• Cream cheese (1 block, 8 oz): Adds a silky texture and subtle tanginess that makes this pound cake irresistibly soft.
• Granulated sugar (3 cups): Sweetens the cake and helps create a light, fluffy batter when creamed with butter and cream cheese.
• Large eggs (6, room temperature): Bind the ingredients together and contribute to the structure and richness of the cake.
• All-purpose flour (3 cups): The cake’s foundation, giving it structure without weighing it down.
• Baking powder (½ tsp): A gentle leavening agent that helps the cake rise just enough for a soft, tender crumb.
• Salt (½ tsp): Enhances all the flavors and balances the sweetness beautifully.
• Fresh lemon juice (¼ cup): Brings bright, natural citrus flavor that enlivens every bite.
• Lemon zest (2 Tbsp, about 2 lemons): Infuses aromatic lemon oils that deepen the cake’s citrus notes.
• Vanilla extract (1 tsp): Adds warmth and complexity that complements the lemon perfectly.
• Lemon extract (½ tsp, optional): For those who love a stronger lemon punch, this elevates the flavor to another level.
• Powdered sugar (for glaze, 2 cups): Creates a smooth, sweet coating that contrasts nicely with the tangy lemon.
• Heavy cream (1 Tbsp, optional for glaze): Adds richness and a silky finish to the glaze.
• Yellow food coloring (1–2 drops, optional for glaze): Gives the glaze a vibrant, sunny hue that makes the cake pop visually.

How to Make Lemon Butter Cream Cheese Pound Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 325°F (160°C). Grease and flour a bundt or tube pan thoroughly to ensure your beautiful cake comes out cleanly and maintains its lovely shape.

Step 2: Cream the Butter, Cream Cheese, and Sugar

In a large bowl, beat together the softened butter, cream cheese, and granulated sugar until the mixture is light, fluffy, and pale. This usually takes about 5 minutes, and it’s key to achieving the moist, tender texture that makes this cake so special.

Step 3: Add the Eggs One at a Time

Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. This careful mixing ensures a smooth batter and prevents it from breaking or curdling.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This blend provides the structure and light lift your pound cake needs without being heavy.

Step 5: Mix Dry Ingredients with Wet Ingredients

Gradually add the dry mixture to your creamed butter and egg mixture, folding gently. Next, stir in the fresh lemon juice, lemon zest, vanilla extract, and optional lemon extract for that signature flavor. Be careful not to overmix here; a light hand keeps the cake tender.

Step 6: Bake to Perfection

Pour the batter into your prepared pan and set it in the oven. Bake for 75 to 85 minutes until a toothpick inserted in the center comes out clean. This slow bake keeps the cake evenly cooked and delectably moist.

Step 7: Cool and Glaze

Let your Lemon Butter Cream Cheese Pound Cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Prepare the glaze by whisking powdered sugar, fresh lemon juice, and heavy cream until smooth, add a few drops of yellow food coloring, and drizzle generously over the cooled cake for that final sunny touch.

How to Serve Lemon Butter Cream Cheese Pound Cake

Garnishes

A simple dusting of powdered sugar, fresh lemon slices, or a sprig of mint makes a charming and fresh presentation. The lemon glaze alone is stunning, but these touches elevate the experience even further.

Side Dishes

This pound cake pairs wonderfully with a dollop of whipped cream, fresh berries like raspberries or blueberries, or even a scoop of vanilla ice cream to add an extra layer of indulgence.

Creative Ways to Present

Try slicing the Lemon Butter Cream Cheese Pound Cake into small squares and serving it alongside a glass of iced tea or a cup of coffee for an afternoon treat. For a party, top individual plates with berry compote or drizzle extra glaze in a creative pattern.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or store in an airtight container. It will keep fresh at room temperature for up to 3 days or refrigerated for up to a week, maintaining its moist texture and vibrant flavor.

Freezing

You can freeze the Lemon Butter Cream Cheese Pound Cake by wrapping it well in plastic wrap and then in foil or a freezer bag. It freezes beautifully for up to 3 months. Thaw overnight in the refrigerator for best results before enjoying.

Reheating

To bring back that fresh-baked warmth, reheat slices in the microwave for about 15 seconds or briefly in a low oven. This makes the butter and cream cheese flavors bloom anew.

FAQs

Can I use low-fat cream cheese in this Lemon Butter Cream Cheese Pound Cake?

While low-fat cream cheese might reduce richness slightly, it can be used. Keep in mind that the cake’s texture and flavor may be less creamy and moist, but it will still turn out delicious.

Is it necessary to use both vanilla and lemon extracts?

The vanilla extract adds warmth and depth, balancing the bright lemon flavors. The lemon extract is optional and used only for a stronger lemon punch. You can skip it if you prefer a more subtle taste.

Can I substitute the all-purpose flour with cake flour?

Using cake flour will yield an even more tender crumb since it has less protein than all-purpose flour. It’s a fine substitution if you want an extra soft pound cake.

What pan size is best for this recipe?

A bundt pan or a tube pan works best, allowing the cake to bake evenly and creating that classic pound cake shape. A 10-cup capacity pan is ideal.

How do I know when the cake is fully baked?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Also, the cake should pull away slightly from the sides of the pan.

Final Thoughts

The Lemon Butter Cream Cheese Pound Cake is truly a keeper, perfect for celebrations or quiet moments when you just want something extraordinary with your tea or coffee. Its layers of buttery richness combined with the bright citrus notes make every slice feel special. Give this recipe a try—you’ll be so glad you did, and I’m sure it will become one of your favorite go-to desserts just like it is for me!