Creamy Lemon Cream Cheese Poundcake

A slice of this Creamy Lemon Cream Cheese Poundcake is like sunshine on a plate. With its soft, buttery crumb and rich texture, it brings together the sweet tang of fresh lemons and the velvety decadence of cream cheese. The golden crust holds in a moist center that melts in your mouth, while the luscious lemon glaze on top adds the perfect zesty finish.

Whether you’re serving it with afternoon tea, bringing it to a springtime brunch, or just sneaking a slice for a late-night treat, this poundcake will win over any crowd. Its balance of creamy richness and citrus brightness makes it the ultimate comfort dessert with a touch of elegance.

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Ingredients for Creamy Lemon Cream Cheese Poundcake

• 1½ cups (3 sticks) unsalted butter, room temperature
• 1 (8 oz) package cream cheese, softened
• 2½ cups granulated sugar
• 6 large eggs
• 1 tablespoon lemon zest (from about 2 lemons)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt

For the glaze:

• 1 cup powdered sugar
• 2–3 tablespoons lemon juice (adjust for thickness)
• 1 tablespoon cream cheese, softened (optional for extra creaminess)

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Step 1: Prepare Your Ingredients and Pan

Preheat your oven to 325°F (163°C). Generously grease and flour a bundt pan or tube pan to prevent sticking. Allow your butter, cream cheese, and eggs to come to room temperature — this ensures a smooth, even batter.

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Step 2: Cream the Butter, Cream Cheese, and Sugar

In a large mixing bowl, beat the butter and cream cheese on medium speed until completely smooth and creamy, about 2–3 minutes. Slowly add the sugar and continue to beat until light and fluffy, about 5 minutes. This step helps incorporate air, giving the poundcake its signature soft texture.

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Step 3: Add the Eggs and Flavorings

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the lemon zest, lemon juice, and vanilla extract. The batter may look slightly curdled — that’s normal due to the citrus.

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Step 4: Combine Dry Ingredients and Mix

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Avoid overmixing to keep the cake tender.

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Step 5: Pour and Bake

Pour the batter evenly into your prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent it with foil after 50 minutes.

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Step 6: Cool and Glaze

Allow the cake to cool in the pan for 15–20 minutes, then gently invert it onto a wire rack to cool completely. For the glaze, whisk together powdered sugar, lemon juice, and softened cream cheese (if using) until smooth. Drizzle over the cooled cake and let it set before slicing.

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Estimated Nutrition

Per serving (based on 12 slices):

• Calories: 470
• Total Fat: 26g
• Saturated Fat: 15g
• Cholesterol: 130mg
• Sodium: 230mg
• Total Carbohydrate: 55g
• Sugars: 38g
• Protein: 6g
• Fiber: <1g

Note: Values are approximate and may vary depending on specific ingredients used.

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Frequently Asked Questions

1. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the best flavor, but bottled can be used in a pinch — just expect a slightly less vibrant taste.

2. What’s the best pan to use for this cake?

A 10-inch bundt or tube pan works perfectly. Avoid smaller pans to prevent overflow.

3. Can I make this cake ahead of time?

Absolutely! It tastes even better the next day once the flavors have melded. Just wrap tightly and store properly.

4. How do I prevent my poundcake from sticking to the pan?

Generously grease and flour every crevice of your bundt pan. Nonstick spray with flour also works well.

5. Why is my cake dense or gummy in the middle?

Overmixing the batter or underbaking the cake can cause this. Use a toothpick to test for doneness and follow mixing instructions closely.

6. Can I add poppy seeds or berries?

Yes! Fold in 1–2 tablespoons of poppy seeds or 1 cup of fresh blueberries for a tasty twist.

7. How thick should the glaze be?

It should be pourable but not watery. Adjust by adding more powdered sugar to thicken or lemon juice to thin.

8. Is this recipe good for special occasions?

It’s perfect for brunches, showers, birthdays, or even as a refreshing summer dessert. The lemon and cream cheese combo feels both indulgent and festive.

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