Skip to main content

Lemon Cream Cheese Pound Cake Recipes for Dessert

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

top-lemon-cream-cheese-pound-cake-recipes

Classic Cream Cheese Pound Cake Recipe

1.5 hrs to cook, serves 6-8

Ingredients:

Vegetarian

Refrigerated

  • 6 Eggs, large

Baking & Spices

  • 3 cup All purpose flour
  • 1/8 tsp Salt
  • 3 cup Sugar
  • 1 1/2 tsp Vanilla extract

Dairy

  • 1 1/2 cup Butter
  • 1 8 ounce package Cream cheese

Instructions:

  • Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
  • Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition.
  • Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist.
  • Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
top-lemon-cream-cheese-pound-cake-recipes

Lemon Cream Cheese Pound Cake Recipe

1.5 hrs to make, serves 14

Ingredients:

Vegetarian

Refrigerated

  • 6 Eggs

Baking & Spices

  • 3 cups All purpose flour
  • 1 tbsp Lemon extract
  • 3 cups White sugar, granulated

Dairy

  • 1 1/2 cups Butter
  • 8 oz Cream cheese

Instructions:

  • Spray a 10 cup tube pan or bundt pan with non-stick spray. Preheat oven to 350 degrees F. In the bowl of an electric mixer, cream butter and cream cheese until smooth.
  • Add sugar and cream until fluffy, mixture will lighten in color slightly. Add eggs one at a time, beating after each addition. Slowly add flour to mixture and combine. Add lemon extract and combine. Pour batter into prepared pan.
  • Bake 1 hour and 10 minutes or until pick inserted in center comes out clean or with 'dry' crumbs. Allow to cool on the countertop on a wire rack 15 minutes before inverting on a serving tray. Cool completely on the counter before covering in an airtight container. Store in air-tight container on the counter-top for 3 to 4 days.

Easy Pound Cake Recipe

Makes 16 slices

Ingredients:

Vegetarian

Produce

  • 1 2/3 tbsp Lemon, zest

Refrigerated

  • 5 Eggs, large
Scroll to Continue

Condiments

  • 2 tbsp Lemon juice

Baking & Spices

  • 3 cups All purpose flour
  • 1 tsp Baking powder
  • 3 cups Granulated sugar
  • 2 tsp Lemon extract
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla, pure

Oils & Vinegars

  • 1/2 cup Vegetable oil

Dairy

  • 2 sticks 1 cup] butter
  • 1 tbsp Heavy cream
  • 1 cup Milk

Desserts

  • 1 3.4 oz] box Lemon pudding, instant

Instructions:

  • Preheat the oven to 350°F. Generously butter and flour a tube pan and set aside.
  • Sift together the flour, pudding mix, baking powder and salt, set aside.
  • In the mixing bowl of a stand mixer, beat together the sugar, melted butter, vegetable oil, lemon zest, lemon and vanilla extracts.
  • Lower the speed of the mixer and add the eggs one at a time beating well after each addition.
  • Begin to add the sifted dry ingredients alternately with the milk. Mix well.
  • After all of the ingredients have been added, increase the speed of the mixer and beat on medium speed for 1-2 minutes, stopping to scrape the bowl periodically. The batter will be thick and creamy.
  • Pour into the prepared tube pan. Bounce the cake pan on the counter a few times to remove any air bubbles and settle the batter. Move the oven rack to the lower third of the oven. Bake for approximately 1 hour and 15-20 minutes.
  • Test the center with a toothpick and if it shows moist crumbs, remove from the oven. Cool in the tube pan for 20 minutes then remove the outer ring from the pan and cool completely on a cooling rack.
  • To prepare the creamy lemon glaze: In a small mixing bowl, stir the heavy cream, lemon juice and lemon zest into the powdered sugar. Mix until the powdered sugar is dissolved and there are no lumps. Add additional lemon juice, if needed to thin for drizzling. Drizzle over the cooled cake.

Key lime Pound Cake Recipe

Ingredients:

Vegetarian

Produce

  • 3 tsp Key lime, zest
  • 1/2 cup Key lime, fresh juice

Refrigerated

  • 6 Eggs, large

Baking & Spices

  • 1/2 tsp Baking powder
  • 3 cups Flour
  • 2 cups Powdered sugar
  • 1/4 tsp Salt
  • 2 1/2 cups Sugar
  • 2 tsp Vanilla

Dairy

  • 1 1/2 cups Butter
  • 1 cup Condensed milk, sweetened

Instructions:

  • Preheat oven to 325°.
  • In a mixing bowl, whisk or sift together the flour, baking powder and salt. Set aside. In the bowl of a stand mixer, beat the butter on medium speed until creamy. Gradually add the sugar and beat until fluffy. Add the eggs, one at a time, mixing after each egg until just blended.
  • Pour ⅓ of the flour mixture into the butter, sugar and eggs. Mix until just incorporated. Pour in ½ of the sweetened condensed milk and mix until just combined. Repeat the flour and condensed milk steps one more time, ending with the last ⅓ of the flour mixture, making sure to mix until just incorporated. Add in 2 teaspoons key lime zest, 1 teaspoon vanilla and ¼ cup key lime juice. Mix again until combined.
  • Pour the batter into a well greased bundt pan. Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes. Check for doneness with wooden skewers inserted into center of cake, making sure they come out clean. Set right-side up on a wire rack and cool for 15-20 minutes. Remove from pan and continue to cool on wire rack.
  • Drizzle or brush glaze over top and sides of the cake. Continue to cool and let the glaze set up before cutting, which is about an hour.
  • For the glaze : whisk together the powdered sugar, ¼ cup key lime juice and 1 teaspoon vanilla until smooth. Whisk in 1 teaspoon key lime zest.

Traditional Cream Cheese Pound Cake Recipe

2 hrs to make, serves 1

Ingredients:

Vegetarian

Refrigerated

  • 6 Eggs, large

Baking & Spices

  • 3 cups All-purpose flour
  • 1/8 tsp Salt
  • 3 cups Sugar
  • 1 tbsp Vanilla extract

Dairy

  • 1 1/2 cups Butter
  • 1 (8 ounce) package Cream cheese

Instructions:

  • Preheat oven to 300°F. Use an electric mixer to mix both butter and cream cheese until creamy.
  • Gradually add sugar and beat for 5 minutes, then add eggs one at a time, allowing each to incorporate before adding more. Stir in vanilla. Sift flour and salt and add gradually to the mixer, beating until well blended.
  • Pour batter into a well greased and floured bundt pan or tube cake pan. Place 2 cups water in an ovenproof container on the rack in the oven next to the cake.
  • Bake cake at 300 for an hour and 45 minutes, or until a toothpick can be removed cleanly. Place pan on a wire rack and cool for 15 minutes, then remove the cake from the pan and complete cooling on the wire rack.
top-lemon-cream-cheese-pound-cake-recipes

Sour Cream Pound Cake Recipe

Ingredients:

Vegetarian

Refrigerated

  • 6 Eggs

Condiments

  • 1 tbsp Lemon juice, fresh

Baking & Spices

  • 3 cups All-purpose flour
  • 1/4 tsp Baking soda
  • 1/4 tsp Salt
  • 3 cups Sugar
  • 2 tsp Vanilla

Dairy

  • 1 cup Butter
  • 1 cup Sour cream

Instructions:

  • Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream.
  • Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form.
  • Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1-1/2 hours or until cake tests done.
top-lemon-cream-cheese-pound-cake-recipes

Easy Cream Cheese Pound Cake Recipe

Ingredients:

Vegetarian

Refrigerated

  • 6 Eggs

Baking & Spices

  • 3 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 3 cups Sugar
  • 1 tbsp Vanilla

Dairy

  • 1 1/2 cups Butter, salted & softened
  • 8 oz Cream cheese

Instructions:

  • Cream butter, sugar, and cream cheese together until light and fluffy. Add eggs one at a time, and beat well after each addition. Add vanilla and mix until combined.
  • Combine dry ingredients and whisk to combine. Add to the wet ingredients and mix until fully incorporated. Pour batter into two large, prepped loaf pans, or one large prepped bundt pan. Bake at 325 for 1¼ to 1½ hours, or until a toothpick comes out clean. Remove from oven and let cool in pans for 10 minutes, and then turn cakes out onto a wire rack to finish cooling.

Lemon Pound Cake Recipe

Makes 1 cake for 6 persons

Ingredients:

Vegetarian

Produce

  • 2 tsp Lemon, zest

Refrigerated

  • 5 Eggs

Condiments

  • 1 tbsp Lemon juice, fresh-squeezed

Baking & Spices

  • 1 2 cups cups Flour + teaspoon salt, unbleached
  • 1 2/3 cup Sugar
  • 1 tbsp Vanilla extract, pure

Bread & Baked Goods

  • 1 Bundt cake pan

Dairy

  • 1 cup Butter, unsalted

Instructions:

  • Preheat an oven to 325 degrees F. Butter and flour a bundt pan.
  • In a large mixing bowl, beat the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes. Beat in the lemon zest, lemon juice, and vanilla. Add the eggs, 1 at a time, beating until just combined after each addition.
  • Fold in the flour and salt mixture in 2 batches, mixing after each addition until well combined. Be careful not to over mix. Spoon the batter into the bundt pan and bake for 45 to 55 minutes, or until a skewer poked into the cake comes out clean.
  • Cover the pan loosely with aluminum foil if the crust browns too quickly. Remove cake from oven and cool on a wire rack for 10 minutes.

Lemon Cake Recipe

1 hr to make

Ingredients:

Vegetarian

Refrigerated

  • 3 Eggs

Condiments

  • 1/3 cup Lemon juice

Baking & Spices

  • 1 package Cake mix, yellow
  • 1 1/2 cup Confectioner's sugar

Oils & Vinegars

  • 1/2 cup Vegetable oil

Drinks

  • 1 cup Orange juice

Dairy

  • 2 tbsp Butter

Desserts

  • 1 package Lemon pudding, instant

Instructions:

  • Preheat oven to 350 degrees.
  • Butter a bundt food cake pan. Mix together yellow cake mix, oil, orange juice and instant pudding. Add 3 eggs one at a time, beating after each egg.
  • Baked in bundt food pan in 350 degrees fahrenheit for 50 minutes. Cool for 3 minutes and immediately begin the glaze.
  • To make the glaze, mix the confectioner's sugar, melted butter and lemon juice. Make holes in top of cake with ice pick (or fork) to bottom and pour glaze over cake.
top-lemon-cream-cheese-pound-cake-recipes

Easy Lemon Pound Cake Recipe

1.5 hrs to make

Ingredients:

Vegetarian

Produce

  • 6 1/2 tbsp Meyer lemon, juice
  • 1 1/2 tbsp Meyer lemon, zest

Refrigerated

  • 5 Eggs, large

Baking & Spices

  • 2 tbsp 1 cup granulated sugar plus
  • 1 3/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 cup Confectioners' sugar
  • 1/4 cup Granulated sugar
  • 1/2 tsp Salt

Dairy

  • 1 cup Butter, unsalted
  • 1/4 cup Sour cream

Instructions:

  • To make the cake: Preheat oven to 325 F (160C). Spray a 9×5-inch loaf pan with nonstick cooking spray with flour. In a medium bowl, sift together the flour, baking powder, and salt. Whisk the sour cream and lemon juice together in a small measuring cup.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the lemon zest and sugar. Rub together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl and beat the butter/sugar mixture on medium speed until very pale and fluffy, about 3-4 minutes. Scrape down the sides of the bowl.
  • Mix in the eggs in 3 additions, beating well after each addition until the mixture is smooth. With the mixer on low, alternately add the dry ingredients in 3 additions and the sour cream mixture in 2 additions, starting and ending with the dry ingredients.
  • Once all the ingredients have been added, scrape down the bowl then beat on low for another 30 seconds to fully combine. Use a rubber spatula to make sure the batter in the very bottom of the bowl is uniform.
  • Transfer the batter to the prepared pan. Smooth the top then tap the pan on your work surface to release air bubbles. Bake the cake for 55-65 minutes, or until a thin knife inserted near the center comes out with just a few moist crumbs. Transfer the pan to a wire rack and let the cake cool for 10 minutes, then turn it out.

Related Articles