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Ultra-Moist Lemon Pound Cake with Cream Cheese

Close-up of a slice of moist lemon pound cake drizzled with white glaze and topped with bright yellow lemon zest.
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This recipe delivers an ultra-moist, buttery lemon pound cake using cream cheese for richness. It features intense lemon flavor and a simple, tart lemon glaze for a bakery-style result.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • For the Glaze: 1 1/2 cups powdered sugar
  • For the Glaze: 3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or bundt pan.
  2. In a large bowl, beat the softened butter, cream cheese, and granulated sugar together with an electric mixer until the mixture is light and fluffy. This takes about 5 minutes.
  3. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until just combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix on low speed until just combined; do not overmix.
  6. Pour the batter evenly into the prepared pan.
  7. Bake for 65 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes.
  9. Invert the cake onto the wire rack and allow it to cool completely.
  10. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner glaze.
  11. Drizzle the lemon glaze generously over the cooled pound cake before slicing and serving.

Notes

  • For the best texture, ensure your butter, cream cheese, and eggs are at room temperature before starting.
  • To get the most flavor from your lemons, use a microplane to zest them before juicing.
  • If you want a taller cake, consider using a 12-cup bundt pan and check for doneness slightly sooner.

Nutrition

Find it online: https://cookingbyfelix.com/lemon-pound-cake-ultra-moist-cream-cheese/