Lemon Cream Cheese Pound Cake – OMG DON’T LOSE THIS


  • 1 1/2 cups unsalted butter softened
  • 1 (8-ounce) box cream cheese softened
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup fresh lemon juice
  • 1/3 cup fresh lemon zest
  • 1 tablespoon lemon extract
  • 1 teaspoon vanilla extract


  • 2 cups powdered sugar sifted
  • 2-4 tablespoons fresh lemon juice

Make the Cake:
Preheat oven to 325 degrees. Grease a 12 cup bundt pan.
In a medium mixing bowl, using an electric hand-held mixer beat butter and cream cheese together until smooth and creamy. Add sugar slowly, beating on medium speed until mixture is light and fluffy. Add eggs to the batter, one at a time, beating just until yolk disappears.
In a separate bowl, whisk together flour and salt; add to butter mixture, alternating with lemon juice, beginning and ending with flour. Beat batter on low, after each addition, until blended. Add lemon zest, lemon extract, and vanilla extract and stir until incorporated. Pour batter into prepared bundt pan.
Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a cake tester inserted in the center of the cake come out clean. Cool cake in pan on a wire rack 10-15 minutes. Remove cake from pan and cool completely on a wire rack.
Make the Glaze:
Make the glaze by combining the powdered sugar and 2 tablespoon lemon juice in a medium bowl. Using a hand held electric mixer, mix until smooth. Add more lemon juice, a teaspoon or so at a time, as needed to reach a thick but pourable consistency. Pour the glaze over cake. Let the cakes sit out until the glaze has dried

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