This Lemon Cream Cheese Pound Cake is a luxuriously moist, dense cake bursting with vibrant lemon flavor and a soft, tender crumb thanks to the cream cheese. Optional poppy seeds add a touch of crunch, while a tangy lemon glaze finishes it off for the perfect balance of richness and brightness—ideal for brunch, dessert, or any special gathering.
Lemon Cream Cheese Pound Cake Ingredients For the Cake: IngredientQuantityCake flour2 cups (8 ounces)Salt½ scant teaspoonUnsalted butter (room temp)8 ouncesCream cheese (softened)8 ouncesGranulated sugar2 cups (14 ounces)Large eggs (separated)6Lemon zest2 tablespoonsLemon oil (or extra zest)1 teaspoonPoppy seeds (optional)1½ teaspoons For…
This Lemon Cream Cheese Pound Cake is a luxuriously moist, dense cake bursting with vibrant lemon flavor and a soft, tender crumb thanks to the cream cheese. Optional poppy seeds add a touch of crunch, while a tangy lemon glaze finishes it off for the perfect balance of richness and brightness—ideal for brunch, dessert, or any special gathering.
Lemon Cream Cheese Pound Cake
Ingredients
For the Cake:
| Ingredient | Quantity |
|---|---|
| Cake flour | 2 cups (8 ounces) |
| Salt | ½ scant teaspoon |
| Unsalted butter (room temp) | 8 ounces |
| Cream cheese (softened) | 8 ounces |
| Granulated sugar | 2 cups (14 ounces) |
| Large eggs (separated) | 6 |
| Lemon zest | 2 tablespoons |
| Lemon oil (or extra zest) | 1 teaspoon |
| Poppy seeds (optional) | 1½ teaspoons |
For the Glaze:
| Ingredient | Quantity |
|---|---|
| Butter | 1 teaspoon |
| Powdered sugar | ⅔ cup |
| Fresh lemon juice | 5–6 teaspoons |
Directions
1. Preheat & Prep
Set oven to 325°F (165°C). Grease a 12-cup Bundt pan or tube pan with flour-added spray for easy release.
2. Mix Dry Ingredients
In a medium bowl, whisk together cake flour, salt, and poppy seeds (if using). Set aside.
3. Cream Butter, Cheese & Sugar
Using a stand mixer, beat butter, cream cheese, and sugar on medium speed for 5–8 minutes until very light and fluffy. Add the egg yolks, one at a time, mixing well. Blend in lemon zest and lemon oil or extra zest.
4. Add Dry to Wet
Add the flour mixture to the butter mixture and gently stir (don’t beat) just until incorporated. Avoid overmixing to maintain tenderness.
5. Fold in Egg Whites
In a separate clean bowl, beat the egg whites to soft peaks. Fold gently into the batter until no streaks remain.
6. Bake the Cake
Pour batter into the prepared pan and smooth the top. Bake for 60–80 minutes, or until a skewer inserted into the center comes out clean. Cool in the pan for 10 minutes, then invert onto a rack to cool completely.
7. Prepare the Glaze
Melt butter in a microwave-safe bowl. Stir in powdered sugar to coat, then add lemon juice a teaspoon at a time until the glaze reaches a pourable consistency.
8. Glaze & Serve
Drizzle the lemon glaze over the completely cooled cake. Let set before slicing.
Pro Tips
- Room Temp Ingredients: Ensure butter, cream cheese, and eggs are room temperature for a smooth batter.
- Cake Flour Only: This gives a finer crumb—don’t substitute with all-purpose unless adjusted.
- No Lemon Oil? Use extra zest for natural lemon flavor.
- Storage: Keep covered at room temperature for 2 days or refrigerate for up to 5 days.