Lemon Cream Cheese Pound Cake – Rich, Moist, and Zesty
Bright, buttery, and incredibly tender, this Lemon Cream Cheese Pound Cake is a dessert that feels both luxurious and comforting. Cream cheese enriches the batter, giving it a moist, dense crumb, while lemon zest and lemon oil provide a fresh, citrusy lift. Optional poppy seeds add a delicate crunch, and a simple lemon glaze finishes the cake beautifully. Perfect for a special occasion, afternoon tea, or a sweet everyday treat.
Ingredients
For the Cake:
- 2 cups (8 oz) cake flour
- ½ scant teaspoon salt
- 8 oz unsalted butter, room temperature
- 8 oz cream cheese, softened
- 2 cups (14 oz) granulated sugar
- 6 large eggs, separated, room temperature
- 2 tablespoons lemon zest
- 1 teaspoon lemon oil (or an additional 2 tablespoons lemon zest)
- 1 ½ teaspoons poppy seeds (optional)
For the Glaze:
- 1 teaspoon butter
- ⅔ cup powdered sugar
- 5–6 teaspoons fresh lemon juice
Instructions
Step 1: Preheat & Prepare Pan
Preheat your oven to 325°F (165°C). Grease a light-colored tube pan or a 12-cup (10-inch) Bundt pan with flour-added cooking spray to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the cake flour and salt. If using, add poppy seeds and stir to combine. Set aside.
Step 3: Cream Butter, Cream Cheese & Sugar
In the bowl of a stand mixer, beat the butter, cream cheese, and granulated sugar on medium-high speed for 5–8 minutes until light and fluffy. Scrape down the sides occasionally. Add the egg yolks and mix for 2 minutes. Stir in the lemon zest and lemon oil until evenly incorporated.
Step 4: Combine Wet & Dry Ingredients
Gently fold the flour mixture into the butter-cream cheese batter until just combined. Avoid overmixing to maintain a tender crumb.
Step 5: Fold in Egg Whites
In a clean bowl, beat the egg whites until soft peaks form. Carefully fold them into the batter in batches, preserving as much air as possible for a light, tender texture.
Step 6: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 60–80 minutes, or until a long skewer inserted in the center comes out clean. Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Step 7: Prepare & Drizzle Glaze
Melt the butter in a microwave-safe cup. Stir in the powdered sugar until evenly coated, then gradually add the lemon juice, one teaspoon at a time, until the glaze reaches a pourable consistency. Drizzle over the cooled cake for a glossy, flavorful finish.
Chef’s Tips
- Zest First: Always zest lemons before juicing to avoid removing the flavorful outer layer.
- Room Temperature Ingredients: Eggs, butter, and cream cheese at room temperature create a smoother batter and better texture.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Optional Enhancements: Add a teaspoon of almond extract to the batter for a subtle nutty note.
This Lemon Cream Cheese Pound Cake delivers a perfect balance of rich, creamy cake and bright, zesty lemon flavor—sure to impress family, friends, or anyone lucky enough to enjoy a slice!
