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Immerse yourself in the luscious flavors of moist cream cheese, zesty lemons and a tender crumb crowned with a dreamy lemon glaze.
Table of Contents
Homemade lemon pound cake
This lemon bundt cake recipe is a fun twist on classic pound cake. Since I have a lemon tree in my backyard, I thought it was a good idea to make a fresh lemon pound cake using my own lemons.
Since I chose fresh lemons, this cake has a fresh lemon flavor that you just can’t get from a box. I use both the juice and zest from large lemons for both the cakes and the lemony glaze for the best lemon pound cake recipe you’ve ever had.
I start this easy recipe by combining the wet ingredients. Then, I add the dry ingredients and pour the cake batter into a bundt pan. However, you could use any kind of pan you like. If you want to make a lemon loaf, use a loaf pan instead.
This moist pound cake is perfect for all the lemon lovers in your life. All you need are a few simple ingredients and you can make this delicious lemon dessert in no time.
Lemon Cream Cheese Pound Cake
Ingredients
- 1 cup butter
- 1/2 cup cream cheese
- 2 3/4 cups sugar
- 6 eggs
- 3 cups 440 grams all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 4 lemons
Glaze
- 1 lemon
- 1/2 cup sugar
Instructions
- Mix: Cream butter, cream cheese and sugar together until thick and creamy.
- Add: Add eggs, one at a time.
- Combine: Slowly add in flour, baking powder and salt. Then add juice of 4 lemons and zest of 1 lemon.
- Prep: Butter a Bundt pan and pour the batter in the pan. Set on rimmed cookie sheet (just in case it overflows). Place in a cold oven.
- Bake: Set the oven to 350 degrees and bake for one hour. Allow to cool for 10 minutes and turn out onto a cake platter.
- Mix: In a small bowl, combine the juice of one lemon and ½ cup sugar.
- Drizzle: Drizzle the cake with the lemon glaze and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for lemon pound cake
- Butter: Butter provides richness and moisture to the lemon pound cake.
- Cream cheese: Cream cheese enhances the cake’s texture, making it moist and dense. It also adds a subtle tanginess to complement the lemon flavor.
- Sugar: Sugar sweetens the pound cake, providing the necessary sweetness to balance the tartness of the lemons.
- Eggs: Eggs serve as a binding agent, providing structure to the cake.
- All-purpose flour: All-purpose flour is the main dry ingredient that gives structure to the cake. It contains the necessary gluten to provide support and volume.
- Baking powder: Baking powder helps the cake rise by creating air bubbles in the batter.
- Kosher salt
- Lemons: Lemons are a star ingredient, providing both the juice and zest. The lemon zest adds a refreshing lemon flavor, while fresh lemon juice contributes acidity and brightness to the cake.
- Glaze
- Lemon: The additional lemon is used for the glaze, providing a fresh and zesty finish to the pound cake.
- Sugar: Sugar in the glaze adds sweetness and helps create a glossy, sweet-tart coating on top of the cake.
See the full recipe card for servings and a full list of ingredients.
How to make lemon pound cake
- Mix: In a large mixing bowl, cream butter, cream cheese and sugar together on medium speed until thick and creamy.
- Add: Add eggs, one at a time, at low speed until combined.
- Combine: Slowly add flour, baking powder and salt. Then add juice of 4 lemons and zest of 1 lemon.
- Prep: Butter a Bundt cake pan and pour the cake batter into the pan. Set on rimmed cookie sheet (just in case it overflows). Place prepared pan in a cold oven.
- Bake: Set the oven to 350F and bake for one hour. Allow to cool for 10 minutes and turn out onto a cake platter.
- Mix: In a small bowl, combine the juice of one lemon and 1/2 cup sugar.
- Drizzle: Drizzle the cooled cake with the lemon glaze and serve.
How to serve lemon pound cake
Slice the pound cake into individual slices and serve with coffee or tea.
Storage
Leftover lemon pound cake can be stored in an airtight container or plastic wrap at room temperature for 3-4 days. It can also be frozen for up to 6 months if properly stored in plastic wrap or aluminum foil.
Frequently Asked Questions
Pound cake contains more fat due to the amount of butter and eggs. The result is a dense, moist cake that melts in your mouth.
Baking your cake for too long can lead to a dry cake. Make sure you check on your pound cake periodically to make sure it’s not too overdone. Stick a toothpick into the cake to check for doneness. It should come out clean.
If you want to prevent a dry cake, bake for 10 fewer minutes and check for doneness.
Place a slice of lemon pound cake in the microwave and heat for at least 10 seconds or more to warm it up.
Thank you for your support as an army wife, and thank your husband for his service, from a veteran to a veteran. 🙂
Thanks Walter! Thank you for your service, as well.
Like lemon 🎂