I’m most certainly more than excited for spring and summer this year! It’s the perfect time to create recipes like this Lemon Cream Cheese Pound Cake with its perfect amount of zest and sweetness.

Lemon Cream Cheese Pound Cake

When I think of spring and summer I think of lots of recipes with fruit. This Lemon Cream Cheese Pound Cake recipe is exactly what you need for the next few months. Looking for a delicious, yet easy Easter brunch recipe? Then this pound cake is exactly what you’ve been looking for.

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How Long Will My Pound Cake Last?

A homemade pound cake will last you if you store it properly away. To make your pound cake last a few days, store it in an airtight container for up to three days. You may also wrap your pound cake with plastic wrap and foil, then refrigerate for up to one week or keep frozen up to six months. Making it perfect for holidays or when you are expecting a busy week.

Ingredients Needed For Lemon Pound Cake

1 ½ stick of butter at room temperature
4 oz block cream cheese, softened
1 ½ cups granulated sugar
1 tsp vanilla extract
3 eggs
1 ½ cups cake flour
¼ tsp baking powder
1 Tb lemon juice
1 tsp lemon zest

Ingredients Needed For Cream Cheese Glaze

3 cups powdered sugar
4 oz block cream cheese-softened
1 lemon – juiced and zested
¼ tsp vanilla

Lemon Cream Cheese Pound Cake Video

How To Make A Lemon Cream Cheese Pound Cake

Preheat the oven to 325 degrees and grease a 9-inch loaf pan.

In a large bowl, beat the butter, cream cheese, sugar, and vanilla on medium speed until creamy.
Add eggs, one at a time. (Do not over-beat, this will lead to loaf cracking after it cooks)
Add cake flour and baking powder. Beat at lowest speed just until combined.

Add lemon juice and lemon zest. Stir in using a spoon.
Pour batter into a pan. Place aluminum foil over the top.

Bake for 45 minutes then remove aluminum foil.
Bake an additional 45 minutes, checking often. Pound cakes are fickle, so keep a close eye! The cake is done when a toothpick or knife inserted in the center comes out clean. When the cake is done, remove from oven and cool completely.

Meanwhile, prepare the glaze by mixing powdered sugar, cream cheese, lemon juice, and zest and vanilla in a bowl on low speed using an electric mixer. Adjust the consistency to your liking by adding more powdered sugar to thicken, or more lemon juice to thin it out.

When cake is cooled, pour glaze over top and set aside to “set”.
Garnish with additional lemon zest and fresh berries.

Why Is It Called A Pound Cake?

The pound cake was originated in Europe about the 1700s. It was named a pound cake because it weight a was made with a pound of flour, a pound of eggs, a pound of butter, and a pound of sugar. Hence, where the name pound cake came from. Interesting isn’t it?

What Occasions Are Best To Serve This Lemon Cream Cheese Pound Cake?

If you were to ask me, I will say all year long and on all occasions. Will the amazing texture and flavor this lemon pound cake will be the hit of any party or get together. The best part is being able to add different types of fruit as garnish, as the lemon flavor and cream cheese glaze will go wonderful and delectably with any fruit.

Here are a few occasions where to serve your pound cake

Easter Brunch
Mother’s Day
Birthday Brunch
Birthday Celebration
Get Well
House Warming Party
Spring
BBQ
Summer
Father’s Day
Good Friday
Christmas Morning
Valentine’s Day

Lemon Cream Cheese Pound Cake Recipe

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings 8 people

Ingredients

1 1/2 sticks butter at room temperature
4 oz block cream cheese, softened
1 1/2 cups granulated sugar
1 tsp vanilla extract
3 eggs
1 1/2 cups cake flour
1/4 tsp baking powder
1 tbsp lemon juice
1 tsp lemon zest
3 cups powdered sugar
4 oz block cream cheese-softened
1 lemon juiced and zested
1/4 tsp vanilla

Instructions

Preheat the oven to 325 degrees and grease a 9-inch loaf pan.
In a large bowl, beat the butter, cream cheese, sugar, and vanilla on medium speed until creamy.
Add eggs, one at a time. (Do not over-beat, this will lead to loaf cracking after it cooks)
Add cake flour and baking powder. Beat at lowest speed just until combined.
Add lemon juice and lemon zest. Stir in using a spoon.
Pour batter into the pan. Place aluminum foil over the top.
Bake for 45 minutes then remove aluminum foil. Bake an additional 45 minutes, checking often. Pound cakes are fickle, so keep a close eye! The cake is done when a toothpick or knife inserted in the center comes out clean. When the cake is done, remove from oven and cool completely.
Meanwhile, prepare the glaze by mixing powdered sugar, cream cheese, lemon juice, and zest and vanilla in a bowl on low speed using an electric mixer. Adjust the consistency to your liking by adding more powdered sugar to thicken, or more lemon juice to thin it out.
When cake is cooled, pour glaze over top and set aside to “set”.
Garnish with additional lemon zest and fresh berries.

Notes

*It is important to use cake flour when making a pound cake. It has less protein content than regular flour which leads to a light cake with a fine crumb and a less chewy texture.

*Adding eggs one at a time prevents the cake from cracking on the top

*Do as minimal mixing as possible when preparing the batter.

Keyword pound cake

This might be my favorite recipe to have shared to date on the blog and to answer your question, YES, it tastes just as amazing as it looks in the photos! This Cream Cheese Lemon Pound Cake recipe would make the perfect Easter brunch addition or simply a delicious breakfast for Mother’s Day!

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Will you be making this easy Lemon Cream Cheese Pound Cake recipe?