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Lemon Cream Cheese Pound Cake Recipe

    Table of Contents


    For the Cake:

    • 1 cup (2 sticks) unsalted butter, softened
    • 1 (8 oz) package cream cheese, softened
    • 3 cups granulated sugar
    • 6 large eggs
    • 3 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup sour cream
    • 2 teaspoons pure vanilla extract
    • Zest of 2 lemons

    For the Lemon Glaze:

    • 1 cup powdered sugar
    • 2 tablespoons fresh lemon juice
    • Zest of 1 lemon


    Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.

    In a large bowl, cream together the butter, cream cheese, and granulated sugar until light and fluffy.

    Add the eggs one at a time, beating well after each addition.

    In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

    Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.

    Stir in the vanilla extract and lemon zest.

    Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

    Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.

    Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

    While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

    Once the cake is completely cooled, drizzle the lemon glaze over the top.

    Slice, serve, and enjoy your delightful Lemon Cream Cheese Pound Cake!

    This cake is perfect for any occasion and offers a wonderful balance of sweetness and citrusy goodness.

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