Lemon Cream Cheese Pound Cake

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  • Lemon Pound Cake

Last updated January 17, 2015

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

Yield: 12 slices

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
  • 1/2 tsp. kosher salt
  • 4 lemons
  • Glaze
  • 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.



By |2015-01-17T10:04:40+00:00January 2, 2013|


  1. Walter Mullins October 7, 2015 at 6:19 pm - Reply

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

    • zestuous November 8, 2015 at 8:00 am - Reply

      Thanks Walter! Thank you for your service, as well.

  2. Michael Allison August 8, 2015 at 7:36 am - Reply

    Like lemon 🎂

  3. Kathy February 27, 2015 at 2:03 pm - Reply

    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.


    • zestuous February 27, 2015 at 2:16 pm - Reply

      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.

  4. Veera October 15, 2014 at 10:20 pm - Reply

    Hi, may i know what’s the ml (amount) required for the lemon juice? thanks a mil.

  5. […] a while back, I had seen this recipe from Christie over at Zestuous and printed it out right away for a few reasons. One, I’m always looking for new dessert […]

  6. What Was Hot in Carrie’s Experimental Kitchen in 2013Carrie’s Experimental Kitchen | April 24, 2014 at 8:53 am - Reply

    […] in my desserts. So when I originally saw this recipe on fellow food blogger Christie from Zestuous, I had to try it out immediately. Perfection! #17. Copycat Capital Grille Mashed Potatoes (Sides) […]

  7. Bundt Pan Poppers from Zestuous January 31, 2014 at 5:47 pm - Reply

    […] Bundt pan wasn’t full of cake this week. Instead, I filled it with Bacon Cheesy Jalapeno Poppers. The idea came to me as I was […]

  8. Chandni August 3, 2013 at 11:01 pm - Reply

    I tried this cake last Sunday. Turned out awesome. Just perfect. Baking it again today. Thanks for the great recipe 🙂

    • zestuous August 5, 2013 at 8:07 pm - Reply

      Thanks Chandni. I’m so glad you enjoyed it!

  9. Sandra April 16, 2013 at 5:32 pm - Reply

    Could you use bottled lemon juice instead?

    • zestuous April 16, 2013 at 7:01 pm - Reply

      Absolutely Sandra. You can used bottled lemon juice or orange juice.

  10. […] though I had a whole new idea. Recently, I shared my recipe for Lemon Cream Cheese Pound Cake. I thought…why not substitute the lemons with Cuties. That recipe calls for about a cup of lemon […]

  11. Lizzers February 16, 2013 at 4:48 pm - Reply

    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…=((

    • zestuous February 17, 2013 at 12:47 pm - Reply

      I’m not sure if they would grow in Arkansas or not. Worth a shot! Enjoy!

  12. nettie moore January 29, 2013 at 4:36 pm - Reply

    So excited to find your recipe, my girlfriend just mailed me 12 Meyer Lemons from La to Maine, making this tomorrow! Nettie

    • zestuous February 17, 2013 at 12:47 pm - Reply

      Aren’t you lucky. I hope it turned out great for you.

  13. Michele January 27, 2013 at 10:29 am - Reply

    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

  14. Ally January 25, 2013 at 10:20 am - Reply

    YES! I’m making!! xo

  15. Katherine January 12, 2013 at 9:28 pm - Reply

    Just made it followed ur recipe. I baked for one hours the inside is still runny.

    • zestuous February 17, 2013 at 12:49 pm - Reply

      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.

  16. Carrie's Experimental Kitchen January 3, 2013 at 9:30 am - Reply

    Two of my favorite things: pound cake and lemons! Thanks for sharing a wonderful recipe and Happy New Year Christie! 🙂

    • zestuous February 17, 2013 at 12:49 pm - Reply

      You’re welcome Carrie. Happy New Year to you too.

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