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I started 2013 out right … eating dessert first. We had the traditional black eyed peas and fried cabbage, but before all of that, I had a slice of this Lemon Cream Cheese Pound Cake. It’s dense, creamy, a little sour, perfectly sweet and might I say all-around Zestuous.

I planted my lemon tree 8 ½ years ago. I didn’t know if it would grow in the deserts of Las Vegas, but I had to give it a shot. My husband and I prepared a raised bed with brick surround and filled it with fertile soil. We nestled 3 trees in the 12 foot by 4 foot area and planted gardenia on the surface.

But after a year, it was time for an Army move. We kept our home in Vegas, and thanks to my in-laws, the bed got a sprinkling of acidic fertilizer once or twice a year.

I moved back to the home every time my husband deployed, but I missed quite a few years of beautiful, fragrant summers when the blooms filled the garden. We almost always made it back for Christmas though when the fruit was ripe.

The first couple of years we were pleased when we had a bushel of fruit. Last year, I really hacked the tree. I don’t want it taller than my roof because I can’t reach the fruit, so I chopped a good 4-5 feet off it.

It’s the best thing I could have done to that tree. This year, we harvested around 300 lemons. They are soft, juicy and slightly sweet.

The time has come for us to move from this home. We’ll keep it and rent it, but I’ll let the tenants keep the bounty, and I’ll start a new grove. Our new home has a lot more land, and I have plans to prepare a Versailles-style Orangerie garden. It may be years before we reap the rewards, but after waiting 8 years for this harvest, I can attest…that it’s well worth the wait.

5 from 1 vote

Lemon Cream Cheese Pound Cake

Servings: 12 slices


  • 1 cup butter
  • ½ cup cream cheese
  • 2 ¾ cups sugar
  • 6 eggs
  • 3 cups 440 grams all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 4 lemons


  • 1 lemon
  • ½ cup sugar


  • butter, sugar and cream cheese mixed together in stand mixer bowl.
  • Cream butter, cream cheese and sugar together until thick and creamy.
  • eggs mixed into bowl of creamed butter.
  • Add eggs, one at a time.
  • dry ingredients mixed into wet ingredients in stand mixer bowl.
  • Slowly add in flour, baking powder and salt. Then add juice of 4 lemons and zest of 1 lemon.
  • pound cake in bundt pan on cookie sheet.
  • 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.
  • bundt cake baking in oven.
  • Set the oven to 350 degrees and bake for one hour. Allow to cool for 10 minutes and turn out onto a cake platter.
  • In a small bowl, combine the juice of one lemon and ½ cup sugar.
  • Drizzle the cake with the lemon glaze and serve.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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  1. Thank you for your support as an army wife, and thank your husband for his service, from a veteran to a veteran. 🙂