This easy lemon cream cheese pound cake features tangy lemon, creamy cheese, and a sweet and tangy glaze, making it a perfect bundt cake dessert for any occasion.
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Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
This lemon pound cake is quick to prepare, you can whip it up in minutes, and it’s absolutely perfect for any gathering or potluck event. It has a super moist texture and stays moist, plus it’s got a sweet and tangy lemon glaze.
Whether you’re an experienced baker or just starting out, this recipe will definitely impress and you won’t spend a ton of time in the kitchen.
What’s special about this cake?
- Quick and Easy Preparation
- Delicious Flavor Combination
- Moist and Tender Texture
- Homemade Taste
- Perfect for Any Occasion
How to make this lemon cream cheese cake:
(The full printable instructions are in the recipe card below.)
Step 1:
First, preheat the oven to 325 degrees F and grease and flour a 9-10 inch bundt pan very well.
Step 2:
Add the butter, cream cheese and extract and mix with an electric mixer on medium to medium-high speed until completely smooth.
Step 3:
Add the remaining ingredients and mix on medium to medium-high speed until well incorporated. The batter will be thick.
Step 4:
Add the batter to the prepared pan and smooth it evenly. Bake at 325 degrees F for 55-60 minutes.
Step 5:
Cool in the pan on a wire rack for about 20 minutes, then turn out of the pan onto the wire rack and cool completely.
Step 6:
To make the glaze, add the glaze ingredients into a medium-sized mixing bowl and mix with a whisk until smooth. An electric mixer is not needed.
Step 7:
Add the glaze to the completely cooled cake.
Note About Recipe Measurements: I write recipes using volume (cups) measurements because here in the U.S., this is what people are more familiar with and I don’t want anyone to feel intimidated when baking. For metric/weight measurements, click the ‘metric’ button under the ingredients in the recipe card below. The weights are converted by a program, not me, and it’s just a best guess. I can’t guarantee that weighing the ingredients will produce the exact same results, since I test recipes using volume measurements.
Recipe:
Easy Lemon Cream Cheese Pound Cake
Ingredients
For the cake:
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 (8 ounce) package cream cheese, room temperature (1 block)
- 1 teaspoon lemon extract (optional)
- 1 (13.25 or 15.25 ounce) box lemon cake mix, dry – see notes
- 1 (3.4 ounce) box lemon pudding mix, dry
- ¼ – ½ cup all-purpose flour – see notes
- ¼ cup sugar
- 4 large eggs
- ⅓ cup milk
- ¼ cup lemon juice
For the glaze:
- 2 cups confectioner’s sugar
- 3 tablespoons lemon juice
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Instructions
For the cake:
- Preheat the oven to 325 degrees F. Grease and flour a 9-10 inch bundt pan very well.
- Add the butter, cream cheese and extract and mix with an electric mixer on medium to medium-high speed until completely smooth.
- Add the remaining ingredients and mix on medium to medium-high speed until well incorporated.
- The batter will be thick.
- Add the batter to the prepared pan and smooth it evenly.
- Bake at 325 degrees F for 55-60 minutes. A toothpick inserted into the cake will come out clean or with a few moist crumbs on it but no raw batter.
- Cool in the pan on a wire rack for about 20 minutes, then turn out of the pan onto the wire rack and cool completely before adding a glaze or sprinkling with confectioner's sugar.
- See the notes section for more information on how much flour to add, best ways to store and serve this cake and more.
For the glaze:
- Add the glaze ingredients into a medium-sized mixing bowl and mix with a whisk until smooth. An electric mixer is not needed.
- Add the glaze to the completely cooled cake.
Notes
- If your cake mix is 13.25 ounces, use ½ cup of all-purpose flour.
- If your cake mix is 15.25 ounces, use ¼ cup all-purpose flour instead.
Nutrition
How to Share
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Video:
FAQs:
No, just add the dry pudding mix.
No, you can omit it, however, it does add a nice lemon flavor to the cake.
No, you can use bottled lemon juice if you want.
This cake is done baking when a toothpick inserted into it comes out with a few moist crumbs on it or clean, but no raw batter.
This cake can be made ahead of time and frozen if desired. Let the baked cake cool completely, then wrap in plastic wrap and foil and place in the freezer for up to two months.
To thaw, place the wrapped cake on the counter at room temperature and let thaw completely, then remove the wrapping. Once defrosted, add the glaze.
This cake should be stored in an airtight container in the refrigerator and can last up to 5 days.
I have not tested this recipe out as a layer cake. I may or may not work. Because of the amount of eggs and because the recipe was written to be a bundt cake, if made in layer pans, the cake may turn out a bit more dense that usual layer cakes.
If you would like to try baking in layer cake pans, just pour the batter into two, 8-inch round baking pans and bake at 325 degrees F and start checking at around 30 minutes or so, however it will probably take a bit longer to finish baking.
Most cakes are best served close to room temperature as the texture is softer. If the cake is cold, set it out to come closer to room temperature for about 20-30 minutes before serving.
You can also pop a slice in the microwave to warm up a bit.
Feel free to add a bit of raspberry jam or even some white chocolate chips.
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