Tangy Lemon Cream Cheese Pound Cake Recipe with Zesty Frosting

Soft, tangy homemade lemon cream cheese pound cake beckons with irresistible charm.

Zesty citrus notes dance through each decadent slice.

Delicate crumb promises pure indulgence for dessert enthusiasts.

Creamy cheese adds luxurious depth to this classic treat.

Weekend bakers can whip up this elegant confection with simple ingredients.

Mediterranean sunshine seems to infuse every bite of this delightful cake.

We promise this recipe will become your new go-to sweet sensation.

Lemon Cream Cheese Pound Cake Full Ingredient Overview

• Butter, Cream Cheese: Provides rich, smooth texture and creamy foundation for the cake.
• Sugar: Adds sweetness and helps create tender cake structure.
• Eggs: Binds ingredients and gives structure to the cake.

• All-Purpose Flour: Creates cake's basic structure and provides necessary volume.
• Baking Powder: Helps cake rise and become light.
• Salt: Enhances overall flavor balance.

• Lemon Zest, Lemon Juice: Brings bright, tangy citrus flavor to the cake.
• Vanilla Extract: Adds depth and rounds out flavor profile.

• Cream Cheese, Butter: Creates smooth, rich base for frosting.
• Powdered Sugar: Provides sweetness and helps achieve proper frosting consistency.
• Lemon Juice, Lemon Zest: Adds fresh citrus notes to the frosting.

• Lemon Zest, Lemon Slices: Provides decorative and flavor accent to finished cake.

Lemon Pound Cake Instructions with Tangy Frosting

Step 1: Warm Up the Oven

Turn on your oven to 325°F.

Grab a bundt pan and give it a generous spray with non-stick baking spray or coat it with butter and flour to prevent sticking.

Step 2: Create Creamy Cake Base

• Softened butter
• Cream cheese

Beat until the mixture becomes super smooth and looks like fluffy clouds.

This might take around 3-4 minutes of happy mixing.

Step 3: Build the Flavor Foundation

Gradually sprinkle in sugar and continue beating until the mixture looks light and dreamy.

Add eggs one by one, giving each a good beating between additions.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Gently fold these dry ingredients into your creamy mixture, stirring slowly to keep everything tender.

Step 5: Infuse with Citrus Magic

• Bright lemon zest
• Tangy lemon juice
• Splash of vanilla extract

Step 6: Bake to Perfection

Pour the batter into your prepared bundt pan, smoothing the top with a spatula.

Slide into the preheated oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes.

The cake is ready when a toothpick comes out clean.

Step 7: Cool and Rest

Let the cake rest in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Step 8: Whip Up Luscious Frosting

• Cream cheese
• Butter

Gradually add powdered sugar, mixing gently.

Splash in lemon juice, zest, and vanilla extract until the frosting becomes light and irresistible.

Step 9: Decorate with Flair

Once the cake has cooled, generously spread the frosting over the entire cake.

Get creative with piping or simply swirl it on.

Sprinkle extra lemon zest or add delicate lemon slices for a stunning finish.

Lemon Pound Cake Tricks for Cream Cheese Balance

• Use exact measurements for flour, sugar, and cream cheese to ensure the perfect texture and rise of your pound cake, preventing dense or dry results.
• Beat the butter and cream cheese for 3-4 minutes until light and fluffy, creating a smooth, tender cake with superior consistency.
• Bake at a low 325°F to prevent burning and ensure even cooking, using a toothpick test to check for perfect doneness without overbaking.
• Use fresh lemon zest and juice to infuse the cake with bright, intense citrus notes, enhancing both the cake and frosting with vibrant lemon flavor.
• Allow the cake to cool entirely at room temperature to prevent melting frosting and ensure a clean, professional-looking finish when decorating.

Chill Lemon Cream Cheese Pound Cake Slices

• Store leftover cake in an airtight container in the refrigerator for up to 5 days. Cover the cake loosely with plastic wrap or aluminum foil to prevent drying out.
• Let cake sit at room temperature for 15-20 minutes before serving to soften the frosting and enhance flavor.
• Wrap the unfrosted cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
• Warm individual slices in the microwave for 10-15 seconds on low power to maintain moisture and prevent toughening.

Beverages for Lemon Cream Cheese Pound Cake

• Pair With Citrusy White Wine: Select a crisp, light-bodied white wine like Pinot Grigio or Sauvignon Blanc that echoes the cake's bright lemon notes and complements its tangy cream cheese frosting.
• Serve Alongside Fresh Berries: Arrange a small plate of fresh raspberries or strawberries next to the cake slice to provide a tart, colorful contrast and enhance the dessert's citrusy flavor profile.
• Match With Herbal Tea: Brew a cup of chamomile or lavender tea to balance the cake's richness and add a subtle floral undertone that harmonizes with the lemon zest.
• Create Texture Contrast: Add a scoop of vanilla bean ice cream to introduce a cool, creamy element that softens the cake's dense texture and provides a delightful temperature variation.

Lemon Pound Cake with Frosting Twists

• Gluten-Free Lemon Delight: Replace all-purpose flour with a gluten-free flour blend, ensuring the same texture and moisture of the original cake. Add xanthan gum for better structure and binding.
• Dairy-Free Dream: Substitute butter and cream cheese with plant-based alternatives like coconut oil, vegan cream cheese, and margarine. Use almond or oat milk to maintain the cake's rich consistency.
• Low-Sugar Citrus Treat: Swap regular sugar with monk fruit sweetener or stevia. Reduce the amount of powdered sugar in the frosting, using a sugar-free alternative to create a lighter, less sweet version.
• Olive Oil Zinger: Replace butter with extra-virgin olive oil for a Mediterranean-inspired texture. Add a hint of rosemary or thyme to complement the lemon flavor, creating a unique and aromatic cake experience.

FAQs

• Can I use bottled lemon juice instead of fresh lemon juice?

While bottled lemon juice works, fresh lemon juice provides a brighter, more vibrant flavor. Fresh lemons also give you the zest, which adds incredible depth to the cake’s taste.

• What makes cream cheese so important in this pound cake recipe?

Cream cheese adds moisture, richness, and a subtle tanginess that makes the cake incredibly soft and tender. It helps create a smoother texture and enhances the overall flavor profile of the pound cake.

• How do I know when the pound cake is perfectly baked?

Use the toothpick test: insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The cake should also have a golden-brown color and slightly pull away from the pan’s edges.

• Why do I need to mix ingredients gradually when making this cake?

Gradual mixing prevents lumps, ensures even ingredient distribution, and helps maintain the cake’s delicate texture. Mixing slowly incorporates air, which makes the cake lighter and more tender.

Lemon Cream Cheese Pound Cake That’s a Bright Delight

• Savor Simplicity: Perfect for Busy Bakers
• Create a delightful dessert with minimal effort, requiring basic baking skills and straightforward ingredients that come together effortlessly in under two hours.
• Crowd-Pleasing Flavor Explosion
• Packed with bright, zesty lemon notes and rich cream cheese, this pound cake delivers a harmonious blend of tangy and sweet that appeals to all taste buds, making it irresistible for family gatherings and potlucks.
• Versatile Celebration Centerpiece
• Transform an ordinary day into something special with this elegant bundt cake that works beautifully for brunches, afternoon tea, birthdays, or casual weekend desserts without demanding complex techniques.
• Make-Ahead Magic
• Prepare the cake in advance and store it covered at room temperature for 2-3 days, allowing busy home bakers to plan ahead and reduce last-minute kitchen stress while ensuring maximum flavor development.

Lemon Cream Cheese Pound Cake With Lemon Cream Cheese Frosting Recipe

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4.8 from 31 reviews

• Total Time: 1 hour 50 minutes
• Yield: 12 1x

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Description

Lemon cream cheese pound cake dazzles taste buds with its zesty elegance and rich, velvety texture. Luxurious frosting crowns this Southern-style dessert, promising delightful citrus notes that sweep you into pure culinary bliss.

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Ingredients

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Cake Base Ingredients:

• 2.5 cups (500g) granulated sugar
• 1 cup (226g) unsalted butter, softened
• 1 (8 ounces) package cream cheese, softened
• 6 large eggs
• 3 cups (375g) all-purpose flour

Flavor Enhancers:

• 1 tablespoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Stabilizing Ingredients:

• 1 teaspoon baking powder
• 0.5 teaspoon salt

Frosting Ingredients:

• 4 cups (500g) powdered sugar
• 1 (8 ounces) package cream cheese, softened
• 0.5 cup (115g) unsalted butter, softened

Frosting Flavor Enhancers:

• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 0.5 teaspoon vanilla extract

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Instructions

1. Prepare the foundation by softening butter and cream cheese to room temperature, ensuring smooth blending.
2. Create a fluffy base by whipping butter and cream cheese together until light and airy, gradually incorporating sugar until the mixture becomes creamy and pale.
3. Introduce eggs one at a time, thoroughly integrating each into the mixture to maintain a consistent texture.
4. Sift dry ingredients – flour, baking powder, and salt – to eliminate potential lumps and ensure even distribution throughout the batter.
5. Gently fold dry ingredients into the wet mixture, using minimal strokes to prevent overworking the batter and maintain a tender crumb.
6. Enhance flavor profile by incorporating vibrant lemon zest, fresh lemon juice, and aromatic vanilla extract.
7. Prepare a bundt pan by generously greasing and flouring, or using non-stick baking spray to prevent cake from sticking.
8. Transfer batter into the prepared pan, smoothing the surface to create an even layer for consistent baking.
9. Bake in a preheated oven at 325°F, allowing the cake to develop a golden exterior and moist interior, testing doneness with a toothpick.
10. Allow cake to rest in the pan briefly before transferring to a cooling rack, permitting it to stabilize and cool completely.
11. Craft a luxurious frosting by blending cream cheese and butter until silky smooth.
12. Gradually incorporate powdered sugar, mixing at low speed to create a velvety, lump-free consistency.
13. Elevate frosting with a burst of lemon zest, fresh lemon juice, and a hint of vanilla extract.
14. Once cake has completely cooled, generously coat with the zesty cream cheese frosting.
15. Optional: Embellish with delicate piped rosettes or garnish with fresh lemon zest for an elegant presentation.

Notes

• Ensure butter and cream cheese are at room temperature for smooth, lump-free mixing that creates a silky cake texture.
• Carefully measure flour by spooning into the measuring cup and leveling off to prevent a dense, dry cake.
• Zest lemons before juicing to maximize flavor extraction and add bright, citrusy notes throughout the dessert.
• When frosting, let the cake cool completely to prevent melting and ensure a clean, professional-looking finish.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 528
• Sugar: 51g
• Sodium: 299mg
• Fat: 31g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 59g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 105mg