MelissaWANT TO SAVE THIS RECIPE?
Moist, buttery, and kissed with the perfect hint of lemon—this Lemon Cream Cheese Pound Cake is the kind of dessert that feels like home. My mom made this cake, her famous Sour Cream Pound Cake, whenever company came over, and for the longest time, I thought these were the only pound cakes in the world! Soft, rich, and drizzled with a tangy lemon glaze, this is one of those timeless recipes that never goes out of style.
❤️ Why You’ll Love This Cake
- Moist & tender – cream cheese keeps the crumb soft and velvety.
- Bright lemon flavor – perfectly balanced, not too tart.
- Perfect for any occasion – holidays, brunch, or a simple family dessert.
- Simple ingredients – pantry staples with a little citrus magic.
Ingredients
Cake
- 2 cups cake flour (8 oz)
- ½ scant teaspoon salt
- 8 oz unsalted butter, room temperature (if using salted, omit the salt)
- 8 oz cream cheese, softened
- 2 cups (14 oz) granulated sugar
- 6 large eggs, separated – room temperature
- 2 tsp lemon zest + 1 tsp Boyajian lemon oil (or 2 Tbsp lemon zest)
- 1 ½ tsp poppy seeds (optional)
Lemon Glaze
- 1 tsp butter
- ⅔ cup powdered sugar
- 5–6 tsp fresh lemon juice
Directions
- Prep the pan: Preheat oven to 325°F. Spray a light-colored tube pan or 12-cup (10-inch) Bundt pan with baking spray.
- Dry mix: Stir together flour, salt, and poppy seeds (if using). Set aside.
- Cream the base: In a stand mixer, beat butter, cream cheese, and sugar for 5–8 minutes until fluffy. Scrape the bowl as needed.
- Egg yolks & lemon: Add egg yolks, beat 2 minutes more. Mix in lemon zest and oil.
- Add flour: Stir in the flour mixture gently (do not overbeat).
- Whip egg whites: In a separate bowl, beat egg whites until soft peaks form. Fold gently into the batter.
- Bake: Pour into prepared pan. Bake 60–80 minutes, or until a skewer comes out clean (internal temp ~210°F).
- Cool: Let cake rest in pan 10 minutes, then invert onto a wire rack to cool completely.
- Glaze: Melt butter, whisk in powdered sugar, then stir in lemon juice until a drizzle consistency. Pour over cooled cake.
Tips & Tricks
- Room temp matters: Let eggs, butter, and cream cheese soften before baking for the best texture.
- Don’t skip the long mixing: Beating butter, cream cheese, and sugar long enough makes the cake extra fluffy.
- Use fresh lemon juice & zest: It really makes the citrus flavor shine!
- Bundt or loaf? Works in loaf pans too—just shorten baking time and keep an eye on doneness.
FAQ
Can I freeze this cake?
Yes! Wrap slices tightly in plastic and foil. Thaw at room temp—still moist and delicious.
Can I use sour cream instead of cream cheese?
You can, but the cream cheese gives this cake a denser, richer flavor.
Can I skip the glaze?
Definitely! It’s sweet enough without, but the lemon drizzle adds that bakery-fresh finish.
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