Lemon Cream Cheese Pound Cake 🍋
I tried something new today—Lemon Cream Cheese Pound Cake, and I’ve got to say, it turned out so good. It’s rich and buttery, but the lemon keeps it from being too heavy. I didn’t have a full-sized Bundt pan, so I used what I had, and with the extra batter, I made a little loaf on the side. No waste! Here’s how I made it:
Ingredients:
- 1 1/2 cups unsalted butter (softened)
- 8 oz cream cheese (full-fat, room temp)
- 2 1/2 cups sugar
- 1/3 cup sour cream (room temp)
- 2 teaspoons vanilla extract
- 6 large eggs (room temp)
- 3 cups cake flour (spooned and leveled)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 teaspoons lemon extract
- Fresh lemon juice for the glaze (mixed with powdered sugar)
What I Did:
- Preheat the Oven
First thing, I preheated the oven to 325°F. I used a smaller Bundt pan, so I greased and floured it really well. With the extra batter, I just poured it into a small loaf pan. No big deal. - Cream the Butter and Cream Cheese
I mixed the softened butter and cream cheese until they were nice and smooth. This is what makes the cake so rich and creamy—it’s really worth letting them soften first. - Add the Sugar
Then, I slowly added the sugar and beat it until it was light and fluffy. This took a couple of minutes, but it’s totally worth it. - Mix in the Wet Ingredients
I stirred in the sour cream and vanilla extract, and then added the eggs one at a time. I made sure to mix each egg in fully before adding the next one. It just makes the batter smoother this way. - Add the Dry Stuff
In a separate bowl, I whisked together the cake flour, baking powder, and salt. Then I slowly mixed that into the wet ingredients. Don’t overmix here—just stir until it all comes together. - Lemon Flavor
This is where I added the lemon extract. I used about 2 teaspoons, but you can definitely adjust that to taste. I love lemon, so I wasn’t shy with it. - Baking Time
I poured the batter into my Bundt pan and the extra into a small loaf pan. Into the oven it went for about 75-90 minutes. I started checking it around the 75-minute mark. When a toothpick came out clean, I knew it was done.
If you have a photo of the cake in the pan, this would be a good spot to show it off!
- Cool and Glaze
After taking it out, I let the cake cool in the pan for about 10-15 minutes, then I flipped it onto a wire rack to cool completely. For the glaze, I just mixed fresh lemon juice with powdered sugar until it was smooth, then drizzled it all over the cake. Super simple.
Here’s where you could add a picture of the glazed cake—it’d look awesome!
Thoughts:
- I used full-fat cream cheese and sour cream, and it made the cake so moist and rich.
- The glaze with fresh lemon juice is a must—it gives the cake a nice, bright kick.
Honestly, this cake is a keeper. It’s one of those desserts that feels a little fancy but is actually pretty easy to pull together. If you like pound cake and lemon, you’re going to love it. Let me know if you give it a try!
