Lemon Cream Cheese Pound Cake Easy & Moist Recipe

Love lemon cakes? Try this irresistibly moist Lemon Cream Cheese Pound Cake! A buttery, citrus-infused delight with a perfectly soft texture—easy to make and absolutely delicious!

Why You’ll Love This Lemon Cream Cheese Pound Cake

There’s something truly magical about a well-made pound cake. When you add the tangy zest of fresh lemons and the creamy richness of cream cheese, the result is simply divine. This easy Lemon Cream Cheese Pound Cake is ultra-moist, delightfully dense, and packed with refreshing citrus flavor. Perfect for any occasion, it pairs beautifully with a cup of tea or coffee and makes a stunning dessert centerpiece.

Essential Tools for the Recipe

Before diving into the recipe, ensure you have these kitchen tools ready:

Bundt or tube pan (greased and floured)
Mixing bowls (small, medium, and large)
Electric mixer (hand or stand)
Whisk
Measuring cups and spoons
Zester or grater
Spatula
Wire rack for cooling

Lemon Cream Cheese Pound Cake Easy & Moist Recipe

Ingredients List

For the Cake:

3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 1/2 cups granulated sugar
6 large eggs, room temperature
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

For the Glaze:

1 cup powdered sugar
2-3 tbsp fresh lemon juice
1 tsp lemon zest

Step-by-Step Instructions

1. Preheat & Prepare the Pan

Preheat your oven to 325°F (160°C). Generously grease and flour a bundt or tube pan to prevent sticking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream Butter, Cream Cheese & Sugar

In a large mixing bowl, beat the softened butter, cream cheese, and sugar on medium speed for 3-4 minutes until light and fluffy.

4. Add Eggs & Flavorings

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon juice, lemon zest, and vanilla extract.

5. Combine Wet & Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to maintain a tender texture.

6. Bake to Perfection

Pour the batter into the prepared pan, smoothing the top. Bake for 75-85 minutes or until a toothpick inserted in the center comes out clean.

7. Cool Completely

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

8. Prepare & Apply the Glaze

Whisk together the powdered sugar, lemon juice, and zest in a small bowl until smooth. Drizzle over the cooled cake.

Expert Tips for the Best Pound Cake

Use room temperature ingredients: This ensures a smooth batter and even baking.
Don’t overmix: Overmixing can lead to a dense, tough cake.
Proper pan prep: Greasing and flouring your pan well helps with easy removal.
Check for doneness: Insert a toothpick into the center—if it comes out clean, your cake is ready.

Customization Ideas

Want to put your own twist on this classic recipe? Try these variations:

Almond Infusion: Add 1/2 tsp almond extract for a nutty undertone.
Berry Boost: Fold in 1 cup of fresh blueberries for a fruity touch.
Extra Citrus: Substitute orange zest for a slightly sweeter citrus flavor.

Storage & Reheating Instructions

Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keep refrigerated for up to 1 week.
Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 3 months.
Reheating: Warm slices in the microwave for 10-15 seconds for a fresh-out-of-the-oven taste.

Nutritional Information (Per Serving)