Easy Lemon Cream Cheese Pound Cake

Close up of lemon cream cheese cake with fork on a white plate.

Course: Dessert

Cuisine: American

Keyword: lemon cream cheese pound cake

Difficulty Level: Beginner

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings: slices

Calories: 229kcal

Author: Kara @I Scream for Buttercream

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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US Customary - Metric

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

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

IMPORTANT: Some newer cake mixes are only 13.25 ounces, and some are still 15.25 ounces.

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.

How to Store: This cake should be stored in an airtight container in the refrigerator and can last up to 5 days.

How to serve: 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.

For other questions: Make sure to check out the TIPS & FAQs section in this post, which should answer other questions you may have about ingredients, substitutions, other pan sizes, etc.

Nutritional values are an estimate.

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Nutrition