Lemon Cream Cheese Pound Cake Recipe

If you’re a fan of pound cake and lemon flavored desserts, this Lemon Cream Cheese Pound Cake recipe is bound to become one of your favorites. 

This cake strikes the perfect balance between rich, creamy goodness and fresh, citrusy brightness. With the addition of cream cheese, the cake becomes ultramoist, while lemon zest and fresh juice give it an irresistible zing.

Why You’ll Love This Recipe

 Incredibly Moist Texture: The cream cheese in the batter ensures that each bite is rich and moist, without being too dense.

 Bright Lemon Flavor: The combination of fresh lemon zest and lemon pudding mix adds a citrusy freshness that makes this cake stand out from traditional pound cakes.

 Perfect Balance of Sweet and Tangy: This cake has just the right amount of sweetness, balanced with the tanginess of lemon, making it perfect for those who love a refreshing yet indulgent dessert.

 Easy and Impressive: While it looks and tastes impressive, this cake is simple to make with ingredients you probably already have in your kitchen.

Ingredients 

For the Pound Cake:

• 8 ounces cream cheese – at room temperature

• 1 ½ cups unsalted butter – also at room temperature

• 1/2 teaspoon salt

• 2 ½ cups lemon infused granulated sugar

• 1 package lemon instant pudding mix – Note: Use the pudding dry mix as is, so do not add water.

• 6 large eggs – at room temperature

• 3 cups sifted cake flour

• 3 tablespoons of fresh lemon juice

• 1 teaspoon of vanilla extract

For the Lemon Glaze:

• 1 &1/3 cups powdered sugar – sifted to avoid any clumps.

• 3 tablespoons fresh lemon juice

• Optional: Lemon zest for garnish – to elevate the visual appeal and give an extra hint of lemon flavor.

Instructions

1. Prepare Your Ingredients

• Infuse your 2 1/2 cups of sugar with lemon zest overnight for an extra lemony note. Rub the lemon zest into the granulated sugar using your fingers and let it sit covered overnight. This helps release the oils in the zest, enhancing the citrus flavor throughout the cake.

• Ensure that all your ingredients—especially the butter, cream cheese, and eggs—are at room temperature. This helps the ingredients blend together smoothly and results in a perfectly moist pound cake.

• Sift together your cake flour, salt and Jello pudding and set aside.

2. Mix the Batter

• Begin by creaming together the butter and cream cheese until light and fluffy. Gradually add the lemon-infused sugar and continue to beat until the mixture is well-combined.

• Add the eggs one at a time, mixing well after each addition. Slowly incorporate the cake flour mixture, being careful not to over-mix.

3. Bake to Perfection

• Pour the batter into a greased and floured or baking-sprayed Bundt pan. Bake in a preheated oven at 325°F (165°C) for about 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. The low temperature ensures that the cake bakes evenly without drying out.

• Allow to cool in the pan for 10 minutes then remove cake and place on cooling rack for an hour or until it is completely cooled.

4. Prepare the Lemon Glaze

• Whisk together the powdered sugar and fresh lemon juice to create a smooth, tangy glaze.

• Once the cake has cooled, drizzle the glaze over the top for a beautiful, glossy finish. Garnish with a bit of extra lemon zest for a pop of color and flavor.

5. Enjoy!

• Let the cake cool completely before slicing. This Lemon Cream Cheese Pound Cake pairs beautifully with a cup of coffee or tea, making it the perfect treat for breakfast, dessert, or an afternoon snack.

Proper Storage

If you’re lucky enough to have leftovers, you’ll want to store this pound cake properly to keep it fresh and delicious:

 At Room Temperature: The cake can be stored in an airtight container at room temperature for up to 3 days. Be sure to keep it covered to prevent it from drying out.

In the Refrigerator: For longer storage, wrap the cake tightly in plastic wrap or place it in an airtight container and refrigerate for up to 5 days. Let it come to room temperature before serving to bring back its soft, moist texture.

In the Freezer: This pound cake freezes well! Wrap the cake (either whole or sliced) tightly in plastic wrap and then in aluminum foil or place it in a freezersafe container. It will keep in the freezer for up to 3 months. When you’re ready to enjoy, let it thaw in the refrigerator overnight and then bring it to room temperature before serving.

Tips for Success

Use room temperature ingredients. This ensures that everything blends smoothly and creates a light, fluffy texture.

Don’t skip the instant pudding mix. It not only adds lemon flavor but also enhances the texture of the cake.

Infuse the sugar with lemon zest. Rubbing the lemon zest into the sugar before adding it to the butter mixture releases the zest’s natural oils, boosting the citrus flavor in the cake.

Be patient when baking. Pound cakes bake low and slow, so keep an eye on it but don’t rush the process.

Variations to Try

Make it Orange-flavored. Substitute the lemon pudding mix and lemon zest with orange instant pudding mix and fresh orange zest for a delightful citrus twist.

 Add a berry swirl. Fold in a few tablespoons of raspberry or blueberry preserves into the batter for a fruity surprise.

 Top with fresh berries. Serve slices of the cake with whipped cream and fresh berries for an elegant presentation.

This Lemon Cream Cheese Pound Cake is a simple yet decadent dessert that’s sure to impress. Whether you're a seasoned baker or just starting out, the recipe is straightforward and delivers outstanding results every time. With its perfect balance of creaminess and zest, this cake is ideal for any celebration—or just because you’re craving something sweet!

So grab your mixer and start baking. This cake is bound to become a family favorite in no time!