If you’re in the mood for a dessert that strikes the perfect balance between tangy brightness and rich, creamy comfort, look no further than this Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting. Each bite of this beautifully golden bundt is pure joy, bursting with real lemon flavor and cloaked with a dreamy, tangy-sweet frosting. Whether you’re baking for a celebration or just want to treat yourself and your loved ones, this cake transforms simple ingredients into a melt-in-your-mouth masterpiece you’ll crave again and again.

Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing fancy hiding here—just a handful of classic, essential ingredients, each playing a special role. The mix of butter, cream cheese, fresh lemon, and a touch of vanilla makes this cake luscious, fragrant, and delightfully moist. Let’s take a peek at what makes Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting so irresistible.

Unsalted Butter (1 1/2 cups, softened): The foundation of richness and a tender crumb; make sure it’s at room temperature for effortless creaming.
Cream Cheese (8 ounces for cake + 4 ounces for frosting, both softened): Provides an unmistakable tang and dreamy texture, and it’s the secret behind both the moist cake and the luscious frosting.
Granulated Sugar (2 1/2 cups): Adds just the right sweetness and helps create that signature pound cake crust.
Eggs (6 large): Essential for structure and a golden color; add them one at a time for the smoothest batter.
Lemon Zest (1 tablespoon for cake + 1 teaspoon for frosting): Packs in vibrant citrus fragrance and a fresh, sunny flavor.
Fresh Lemon Juice (2 tablespoons for cake + 1 tablespoon for frosting): Adds tangy brightness that makes the whole cake pop.
Vanilla Extract (1 teaspoon for cake + 1/2 teaspoon for frosting): Enhances all the flavors without stealing the show.
All-Purpose Flour (3 cups): Gives the cake its structure—measure carefully for the perfect crumb.
Salt (1/2 teaspoon): A pinch brings all the flavors into harmony.
Powdered Sugar (1 1/2 cups, for frosting): Makes the frosting silky-smooth and sweet, just right for drizzling or spreading.

How to Make Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting

Step 1: Prep the Bundt Pan

Start by preheating your oven to 325°F (165°C). Then generously grease and flour a 10-inch bundt pan—this classic shape gives your Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting its showstopping look and helps the finished cake release with ease. Don’t skimp on this step; it makes all the difference in picture-perfect slices!

Step 2: Cream the Butter and Cream Cheese

In a large mixing bowl, beat the room-temperature butter and cream cheese together until the mixture is utterly smooth and fluffy. This is your moment to create the famously luscious texture pound cakes are known for—take your time and watch the magic happen as the two transform into a creamy, pale base.

Step 3: Add Sugar and Eggs

Gradually add the sugar, beating until the mixture becomes light and creamy. This slow addition helps capture air for a tender crumb. Next, add the eggs one at a time, mixing well after each. This step ensures a smooth, glossy batter that’s neither too dense nor too airy—just perfect!

Step 4: Infuse with Lemon and Vanilla

Stir in the lemon zest, fresh lemon juice, and vanilla extract. Instantly, your kitchen will be full of sunshine! The lemon zest and juice lend an irresistible citrus tang, while the vanilla brings warmth and depth to every bite.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together your flour and salt. Slowly add this dry mix to the creamy batter, mixing only until just combined. Over-mixing here can make your cake tough, so fold gently and stop as soon as the flour disappears.

Step 6: Bake to Golden Perfection

Pour the finished batter into your prepared pan, smoothing the top with a spatula. Bake for 75 to 85 minutes, until the top is golden and a toothpick inserted into the center comes out clean. The wait may feel long, but the heavenly aroma drifting through your home is worth it!

Step 7: Cool and Unmold

Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack. This brief rest helps the cake set and prevents sticking. Once unmolded, let it cool completely—patience here means your frosting will glide on beautifully.

Step 8: Make the Lemon Cream Cheese Frosting

For the crown jewel, beat softened cream cheese and butter together until silky. Gradually work in the powdered sugar, then add in lemon juice, zest, and vanilla. You’re aiming for a thick, spreadable frosting that’s still soft enough to swirl or drizzle. Taste for brightness—remember, this is what makes the Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting truly unforgettable.

Step 9: Frost and Finish

Once your cake is completely cooled, spread the lemon cream cheese frosting generously over the top, letting it cascade down the sides. If you prefer a lighter touch, simply drizzle and use the back of a spoon to spread. Get ready to swoon—your cake is now ready to serve!

How to Serve Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting

Garnishes

Dress up your Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting by adding a few thin lemon slices, extra grated lemon zest, or even fresh edible flowers for a pop of color. A handful of plump berries or a dusting of powdered sugar also make this cake look as irresistible as it tastes.

Side Dishes

Pair your dreamy lemon cake with a cup of hot Earl Grey tea, a simple fruit salad, or a scoop of vanilla ice cream. The cake’s tangy richness plays beautifully with lighter sides and gives any dessert spread a burst of sunshine.

Creative Ways to Present

Try cutting your cake into small wedges or mini cubes for an elegant afternoon tea display, or layer slices with whipped cream and berries for a stunning trifle. Individual servings in parfait glasses are always a hit—don’t be afraid to get playful and put your own twist on this classic!

Make Ahead and Storage

Storing Leftovers

Keep your Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting fresh by storing leftovers in an airtight container in the refrigerator. The cream cheese frosting holds up beautifully, and the cake actually gets even moister after a day or two. Enjoy within four days for peak flavor and texture!

Freezing

Want to save some for later? You can freeze slices (or even the whole cake, unfrosted) by wrapping tightly in plastic wrap and then again in foil. Thaw overnight in the fridge and whip up a fresh batch of frosting just before serving for best results. It’s a lifesaver for those sweet-craving emergencies!

Reheating

Bring chilled cake to room temperature before enjoying, or warm individual slices lightly in the microwave for 10–15 seconds. The gentle warmth perks up the crumb and brings out the cake’s rich lemony aroma, while keeping the frosting creamy and smooth.

FAQs

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice can work in a pinch, nothing beats the bright, pure flavor of fresh lemon juice and zest. Fresh really brings out the signature tang that makes this Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting so special.

What should I do if my cake sticks to the pan?

If your cake is reluctant to release, gently run a thin spatula around the edge and center post of the pan. Greasing and flouring the bundt pan thoroughly beforehand usually does the trick, but a little patience goes a long way in getting those perfect slices.

Do I have to use a bundt pan?

A bundt pan creates the traditional shape, but you can use two loaf pans or even make cupcakes—just adjust baking times and keep an eye on doneness using the toothpick test.

How can I make the cake even more lemony?

For extra zest, brush the freshly baked cake with a simple lemon syrup (equal parts sugar and lemon juice) before it cools. This added layer of citrus takes your Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting to the next level!

Can I make this cake in advance?

Absolutely! The cake can be baked a day ahead and stored (unfrosted) tightly wrapped at room temperature, then frosted just before serving. The flavors deepen and the crumb becomes even softer with a little overnight rest.

Final Thoughts

There’s nothing quite like sharing a glorious Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting with people you care about—whether you’re celebrating or just brightening an ordinary day. Don’t wait for a special occasion to whip up this sunny, crowd-pleasing dessert. Give it a try, and watch those smiles blossom with every sweet, tangy bite!

Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe

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4.7 from 24 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of tangy lemon and rich cream cheese with this Lemon Cream Cheese Pound Cake. Moist and flavorful, this cake is topped with a luscious Lemon Cream Cheese Frosting for the perfect finish.

Ingredients

Scale

Main Cake:

1 1/2 cups unsalted butter, softened
1 (8-ounce) package cream cheese, softened
2 1/2 cups granulated sugar
6 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt

Lemon Cream Cheese Frosting:

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 325°F (165°C) and grease and flour a 10-inch bundt pan.
Mix butter and cream cheese: Cream together the butter and cream cheese until smooth and fluffy.
Add sugar and eggs: Gradually add the sugar and beat until light and creamy. Add eggs one at a time, mixing well after each addition.
Blend in flavors: Stir in lemon zest, lemon juice, and vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Bake: Pour the batter into the prepared pan and bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Cool and frost: Let the cake cool before inverting onto a wire rack. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, lemon juice, zest, and vanilla. Spread over the cooled cake.

Notes

For added lemon flavor, brush the warm cake with a simple lemon syrup (equal parts sugar and lemon juice) before frosting.
Store leftovers in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American