By Christie Vanover | Published January 2, 2013 | Last Updated December 28, 2022
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.
Lemon Cream Cheese Pound Cake
- 1 cup butter
- ½ cup cream cheese
- 2 ¾ cups sugar
- 6 eggs
- 3 cups 440 grams all-purpose flour
- 1 tsp. baking powder
- ½ tsp. kosher salt
- 4 lemons
- 1 lemon
- ½ cup sugar
- Cream butter, cream cheese and sugar together until thick and creamy.
- Add eggs, one at a time.
- Slowly add in flour, baking powder and salt. Then add juice of 4 lemons and zest of 1 lemon.
- 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.
- 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.
This estimate was created using an online nutrition calculator
Walter Mullins says
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.
Michael Allison says
Like lemon 🎂
Hi, I always make cream cheese pound cake and my daughter boyfriend birthday is Sunday and he ask me to make him a lemon pound cake. I was looking for a recipe and came across yours and wanted to try it out. I wanted to know if I use lemon juice exactly how much would I need and also do I have to use that kind of salt or can I use any kind.
You can use regular table salt, if you prefer. 4 lemons = about 1/2 cup of lemon juice. I hope your daughter’s boyfriend enjoys. What a special mom you are.
Hi, may i know what’s the ml (amount) required for the lemon juice? thanks a mil.
I tried this cake last Sunday. Turned out awesome. Just perfect. Baking it again today. Thanks for the great recipe 🙂
Thanks Chandni. I’m so glad you enjoyed it!
Could you use bottled lemon juice instead?
Absolutely Sandra. You can used bottled lemon juice or orange juice.
Hully Gee!! I love lemon pound cake and now i came make it my self!! my brothers will LOVE me that much more!! lol =) i should grow a lemon tree, sounds like sweet – i guess it wouldn’t grow in NW Arkansas though…=((
I’m not sure if they would grow in Arkansas or not. Worth a shot! Enjoy!
nettie moore says
So excited to find your recipe, my girlfriend just mailed me 12 Meyer Lemons from La to Maine, making this tomorrow! Nettie
Aren’t you lucky. I hope it turned out great for you.
love, Love, LOVE this, Christie! This is soooooo not just another pound cake recipe, and I oughta know… I have a bazillion of ’em! This one rocks 🙂 xoxo
YES! I’m making!! xo
Just made it followed ur recipe. I baked for one hours the inside is still runny.
Katherine, I’m sorry it didn’t turn out. You might want to check your oven temperature. You can purchase an oven thermometer from Bed Bath and Beyond and it will tell you if your oven is reaching the right temp.
Carrie's Experimental Kitchen says
Two of my favorite things: pound cake and lemons! Thanks for sharing a wonderful recipe and Happy New Year Christie! 🙂
You’re welcome Carrie. Happy New Year to you too.