Lemon Cream Cheese Pound Cake

A rich, velvety pound cake with a tender crumb, bright lemon flavor, and a luxurious hint of cream cheese—this classic dessert is moist, buttery, and finished with a tangy lemon glaze. Perfect for spring gatherings, afternoon tea, or whenever you want a slice of sunshine on a plate.

Why You’ll Love This Recipe

This isn’t just pound cake—it’s an upgrade. The addition of cream cheese makes it silkier than traditional versions, while fresh lemon zest and lemon oil infuse every bite with vibrant citrus. Lightened with whipped egg whites, it’s rich without being heavy. Baked in a Bundt pan for elegant presentation and crowned with a glossy lemon glaze, it’s impressive enough for guests but easy enough for a quiet treat at home.

Perfect for:

  • Easter brunch
  • Mother’s Day dessert
  • Hostess gifts
  • Brightening a rainy day

Ingredients

For the Cake

  • 2 cups (8 oz / 225g) cake flour (spooned and leveled)
  • ½ tsp salt (slightly less than ½ tsp — “scant”)
  • 8 oz (2 sticks / 225g) unsalted butter, room temperature
  • 8 oz (1 block / 225g) full-fat cream cheese, softened
  • 2 cups (14 oz / 397g) granulated sugar
  • 6 large eggs, separated (room temperature)
  • 2 tbsp finely grated lemon zest (from about 2 lemons)
  • 1 tsp Boyajian Lemon Oil (or substitute with 2 extra tbsp zest)
  • 1½ tsp poppy seeds (optional, for texture and visual appeal)

For the Glaze

  • 1 tsp unsalted butter, melted
  • ⅔ cup (75g) powdered sugar
  • 5–6 tsp fresh lemon juice (about 1 large lemon)

Step-by-Step Instructions

  1. Prep oven and pan:
    Preheat oven to 325°F (165°C). Generously coat a 10-inch Bundt or tube pan with baking spray that contains flour (like Baker’s Joy). Make sure all crevices are covered to prevent sticking.

  2. Mix dry ingredients:
    In a medium bowl, whisk together cake flour, salt, and poppy seeds (if using). Set aside.

  3. Cream butter, cream cheese & sugar:
    In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, and sugar on medium speed for 5–8 minutes, scraping down the sides occasionally. The mixture should be very light, fluffy, and almost white—this step ensures moisture and tenderness.

  4. Add yolks and flavorings:
    Add egg yolks one at a time, beating well after each. Mix in lemon zest and lemon oil until fully incorporated.

  5. Incorporate dry ingredients:
    With the mixer on low, gently stir in the flour mixture just until combined. Do not overmix.

  6. Fold in egg whites:
    In a clean bowl, beat egg whites with a hand or stand mixer until soft peaks form (they should hold their shape but tip over slightly). Gently fold into the batter in two batches using a spatula, rotating the bowl and folding from the bottom up. This keeps the cake airy.

  7. Pour and bake:
    Carefully pour batter into the prepared pan, smoothing the top. Tap the pan gently on the counter to release air bubbles.
    Bake 60–80 minutes, until a long skewer or thin knife inserted in the center comes out clean. If browning too fast, loosely tent with foil after 45 minutes.

  8. Cool properly:
    Let cool in the pan 10 minutes. Then invert onto a wire rack to release. Cool completely before glazing—warm cake will melt the glaze.

  9. Make the glaze:
    Melt butter in a small microwave-safe bowl or saucepan. Whisk in powdered sugar. Add lemon juice one teaspoon at a time, stirring until smooth and drizzle-thin (not runny). Adjust thickness by adding more sugar (thicker) or juice (thinner).

  10. Glaze and serve:
    Drizzle the glaze over the cooled cake, letting it drip down the sides. Allow 10–15 minutes for the glaze to set before slicing.

You Must Know

  • Use cake flour — it creates a finer, softer crumb than all-purpose.
  • Room-temperature ingredients — cold cream cheese or eggs won’t blend smoothly.
  • Don’t skip whipping the whites — this gives lift and prevents density.
  • Cool completely before glazing — otherwise, the glaze will slide off.
  • Lemon oil vs. zest — lemon oil is concentrated; use sparingly for intense flavor.

Storage Tips

  • Store at room temperature, covered, for up to 2 days.
  • Refrigerate for up to 5 days (wrap tightly to prevent drying). Bring to room temp before serving.
  • Freeze unglazed cake: Wrap in plastic + foil, freeze up to 3 months. Thaw overnight, then glaze.

Ingredient Substitutions

Cake flour
All-purpose flour minus 2 tbsp per cup + 2 tbsp cornstarch
Not ideal, but works in a pinch
Lemon oil
2 extra tbsp lemon zest
Less potent, but natural alternative
Cream cheese
Neufchâtel or dairy-free alternative
Slight texture change
Poppy seeds
Chia seeds or omit
For crunch and speckled look
Bundt pan
Loaf pan (makes 2)
Bake 50–60 mins; check early

Serving Suggestions

  • Serve with a cup of Earl Grey or green tea.
  • Pair with fresh berries or whipped cream.
  • Great for breakfast (lightly sweet) or dessert.
  • Slice with a serrated knife for clean edges.

Cultural Context

Pound cake dates back to 18th-century Europe, named for its original recipe: one pound each of flour, butter, sugar, and eggs. Over time, bakers added flavorings and techniques to lighten the dense texture. This version—moistened with cream cheese and brightened with lemon—reflects modern American home baking, where tradition meets brightness. Often found at garden parties and holiday tables, it’s elegance without effort.

Pro Tips

  • Double the batch — perfect for gifting. Bake in loaf pans and wrap in parchment.
  • Zest first, juice later — always zest lemons before juicing.
  • Grease well — Bundt cakes love to stick. Use nonstick spray with flour.
  • Cool upside-down? Only if your pan has legs. Otherwise, cool right-side-up on a rack.
  • Label your cake — people will ask for the recipe.

Frequently Asked Questions

Q: Can I make this without a stand mixer?
A: Yes! Use a hand mixer. Just take care to whip egg whites in a clean, grease-free bowl.

Q: Why did my cake sink in the middle?
A: Likely underbaked, opened the oven too soon, or overmixed after adding flour.

Q: Can I use bottled lemon juice?
A: Not recommended—fresh is brighter and less bitter. Bottled can dull the flavor.

Q: Is this gluten-free?
A: Only if using GF cake flour blend. Results may vary in texture.

Q: Can I add blueberries?
A: Yes! Toss 1 cup fresh or frozen (not thawed) blueberries in 1 tbsp flour, then fold in with egg whites.

Allergy Information

Contains: eggs, dairy (butter, cream cheese), wheat.
Gluten-free option: Use certified GF cake flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on baking sprays and extracts.

Nutrition Facts (Per Serving – Approximate)

Based on 12 servings

  • Calories: 420
  • Fat: 24g
  • Saturated Fat: 14g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Sugar: 30g
  • Protein: 6g
  • Sodium: 320mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: This cake doesn’t need a spotlight. It just needs to be golden, fragrant, and shared. That’s how the best ones begin—not with fanfare, but with a squeeze of lemon, a swirl of glaze, and someone who says, “Let’s celebrate today.”