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Lemon Cream Cheese Pound Cake
4.5 from 234 votes

Lemon Cream Cheese Pound Cake

The Lemon Cream Cheese Pound Cake blends cream cheese and butter with lemon zest and juice to create a moist, dense cake with a bright citrus flavor. This bundt cake offers a tender crumb enhanced by a lemon syrup brushed on after baking, giving it a subtle glaze and extra lemon aroma. It’s a rich yet refreshing dessert suitable for any occasion.

Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 14
Course: Cake

Ingredients

  • 8 ounces cream cheese room temperature
  • 1 ½ cups butter room temperature, unsalted
  • lemon zest zest of 4 lemons
  • 3 cups sugar
  • 6 egg large
  • 3 cups all-purpose flour
  • 1 tablespoon vanilla extract pure
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon extract optional
For the Lemon syrup
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 ½ tablespoons lemon juice

Instructions

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  1. Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream the butter and cream cheese until smooth.
  3. In a medium bowl, combine the sugar and lemon zest and mix together with your fingertips until the sugar is moistened and fragrant. Add the sugar mixture gradually to the butter and beat on medium speed until light fluffy, about 3 minutes.
  4. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla, lemon juice, and lemon extract and mix thoroughly.
  5. Pour into prepared pan. Bake at 325°F for 1 hour and 25 minutes to 1 hour 30 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean. Let cool in pan a few minutes before turning out onto a wire rack to cool completely.
  6. While the cake is cooling, make the syrup. Bring sugar, water, and lemon juice to a boil in a small saucepan. Brush all over the cake while still warm.

Notes

  • Store the cake covered at room temperature for up to 3 days to maintain moisture and flavor.