LEMON CREAM CHEESE POUND CAKE RECIPE
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The Lemon Cream Cheese Pound Cake Recipe is tender and moist. It’s sweet and simple with a buttery flavoring that melts in your mouth!
With just six basic cake ingredients, this is THE BEST pound cake recipe!
This is my Mom’s cake recipe. She always either made this
Old-fashioned desserts seem to be making a resurgence. My Pound Cake series has been very popular (especially my Cream Cheese Pound Cake recipe) as well as other old-fashioned desserts that I’ve shared. My Old-fashioned Butter Roll, Old-fashioned Sugar Pie, and Old-fashioned Rice Pudding are some of the most popular recipes on callmepmc.com.
LEMON CREAM CHEESE POUND CAKE RECIPE
I’ve started a series on callmepmc.com of making, testing, and reviewing Pound Cake recipes. You can read all the posts and get the recipes here.
Cream Cheese Pound Cake Recipe has a very silky texture. A small crumbs that are even smoother than the Whipping Cream Pound Cake. The outside of this pound cake does not have a crispy texture like the Whipping Cream Pound Cake. However, it’s just as flavorful.
It’s a very easy pound cake to make. Even though I used a generous one tablespoon of lemon extract in my
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The video below is for my Old Fashioned Blue Ribbon Pound Cake. However, the mixing method is the same for this Lemon
More Tips for Cream Cheese Pound Cake
If you truly want a lemon flavor, I suggest adding two tablespoons of lemon extract and two tablespoons of lemon zest to the recipe below. Furthermore, for
This
Get all my Pound Cake recipes here.
CAN I FREEZE CREAM CHEESE POUND CAKE?
Pound cake is great for freezing. Wrap it tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 4 to 6 months.
CAN I BAKE THIS POUND CAKE IN 2 LOAF PANS?
Yes, you can bake this cake in two 8 x 4-inch loaf pans. The cooking time will be 60 minutes, add time if needed.
Lemon Cream Cheese Pound Cake Recipe
Ingredients
- 1 and 1/2 cups butter room temp (How to soften butter)
- 8 ounce cream cheese room temperature
- 6 large eggs room temperature
- 3 cups granulated sugar
- 3 cups all-purpose flour
- 1 tablespoon lemon extract
Instructions
- Coat a 10 cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release.
- Preheat oven to 350°F
- In the bowl of an electric mixer, beat butter and cream cheese until smooth.
- Add sugar and beat until fluffy. The mixture will lighten in color slightly.
- Add eggs one at a time, beating after each addition.
- Slowly add flour to the mixture and combine.
- Add lemon extract and combine.
- Pour batter into prepared pan.
- Bake 60 to 70 minutes or until pick inserted in center comes out clean or with ‘dry’ crumbs.
- Allow to cool on the countertop on a wire rack 15 minutes before inverting on a serving tray. Cool completely on the counter before covering in an airtight container. Store in air-tight container on the counter-top for 3 to 4 days.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Hi Paula,
I’ve made many of your pound cakes and love the taste and texture of all of them but I keep having the top crumble off. Am I over baking? They’re never dry and don’t seem to be over baked but I’m stumped.
Hi Laurie, I’ve actually been researching this. It happens to mine occasionally and I *think* I do the same thing every time.
The recipe says coat the pan with shortening and sugar. Is the sugar a typo? I have never heard of using sugar to coat a pan.
I use granulated sugar to coat the pan. It doesn’t leave white areas as flour does.
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Can you add Fresh blueberries to it? To take it a blueberry cc pound cake?
What can you use as a substitute for the lemon extract?
Yes you can use blueberries and you can sub almond or vanilla extract. I also have this Blueberry Pound cake if you want to refer to it. https://www.callmepmc.com/fresh-blueberry-pound-cake-recipe/
I just made thus cake and shared it with my neighbors, it is so very good. I will keep using g this recipe. Thank you for sharing your recipe with me.
Can I also add HWC to the recipe or will that change it completely?
I’m sorry, I can’t figure out what HWC is? My brain is slow after working all day 😊
My guess is Heavy Whipping Cream?
Have not tried this yet, but it looks delicious. Cream cheese pound cakes are my favorite, so very rich. Thanks for sharing the recipe.
Can you use cake flour
Yes
Can I use an ordinary cake tin instead ofbthe bundt tin?
pound cake batter baked in a non-Bundt or tube pan will require different baking times. Bundt batter halved and baked in two cake or loaf pans will likely require less time, while Bundt batter baked in 13×9-inch pans may require more time, so stay in the kitchen while the cake bakes and give it plenty of attention to ensure proper doneness.
Great recipe love it
100 stars
Do you sift the flour?
Yes, before measuring