Lemon Cream Cheese Pound Cake with Lemon Glaze

Lemon Cream Cheese Pound Cake with Lemon Glaze

Moist, rich, and packed with lemon flavor, this Southern-style pound cake is a crowd-pleasing classic that combines cream cheese and citrus for the ultimate melt-in-your-mouth texture. Topped with a glossy lemon glaze, it’s perfect for brunch, holidays, or anytime you crave a sweet, zesty treat.

Ingredients

For the Pound Cake:

• 3 cups plain all-purpose flour, sifted
• 3 cups granulated sugar, sifted
• 3 sticks (1½ cups) unsalted butter or margarine, softened
• 1 (8 oz) package cream cheese, softened to room temperature
• 1 cup whipping cream (not whipped)
• 1 package instant lemon pudding mix
• 6 large eggs (or 7 medium eggs), at room temperature
• 1½ tablespoons fresh lemon juice (with pulp and zest)
• 1 teaspoon lemon extract
• ½ teaspoon vanilla extract
  (Optional: use 1½ tsp lemon extract only if you prefer an all-lemon profile)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice (adjust for desired consistency)
• 1 tablespoon melted butter
• 1–2 teaspoons whole milk or buttermilk
• ½ teaspoon lemon extract

Instructions

Step 1: Prepare the Batter

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan thoroughly.
2. In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
3. Add the sugar gradually and beat until light and fully incorporated.
4. Mix in the eggs, one at a time, beating well after each addition.
5. Add the lemon juice, lemon zest, lemon extract, and vanilla extract. Mix to combine.
6. Sift together the flour and lemon pudding mix, then add alternately with the whipping cream, mixing on low until just blended. Do not overmix.

Step 2: Bake

1. Pour the batter evenly into the prepared Bundt pan.
2. Bake in the preheated oven for 1 hour and 15–25 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 10–15 minutes, then carefully turn out onto a wire rack to cool completely.

Make the Lemon Glaze

1. In a small bowl, whisk together the powdered sugar, lemon juice, melted butter, milk, and lemon extract until smooth and pourable.
2. Adjust the consistency by adding a touch more milk if too thick, or more sugar if too thin.
3. Once the cake has fully cooled, drizzle the glaze evenly over the top.

Tips for Success:

• Room temperature ingredients ensure smoother mixing and better texture.
• For more lemon intensity, increase lemon zest or add a few drops of lemon oil.
• Store leftovers covered at room temperature for up to 3 days, or refrigerate for longer freshness.

Serving Suggestions

This Lemon Cream Cheese Pound Cake is perfect served with fresh berries, a dollop of whipped cream, or simply on its own with coffee or tea.

Final Thoughts

This rich and tangy pound cake is a true Southern gem, combining indulgent cream cheese and a bright lemon finish that keeps guests coming back for seconds. Whether you're baking for a special occasion or a simple family treat, this recipe is bound to become a favorite in your home.