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–+ servings
5 from 4 votes

Lemon Cream Cheese Pound Cake

By Britney
Prep: 20 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 40 minutes
Servings: 15
lemon cream cheese pound cake sliced on a serving tray and topped with cream cheese glaze.
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Lemon Cream Cheese Pound Cake recipe is moist and rich, with the perfect balance of lemony flavor and topped with a lemon cream cheese glaze!

Equipment

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Ingredients 

  • 3 cups (375 g) Cake Flour
  • 1/2 tsp (0.5 tsp) Ground Ginger
  • 1/2 tsp (0.5 tsp) Kosher Salt
  • 1 1/2 cups (339 g) Salted Butter, (room temperature)
  • 8 oz (226 g) Cream Cheese , (room temperature)
  • 2 tbsp Butter Flavored Shortening, (or vegetable oil)
  • 3 cups (600 g) Sugar
  • 2 tbsp Lemon Zest
  • 6 Large (300 g) Eggs , (room temperature)
  • 1 1/2 tbsp (1.5 tbsp) Lemon Extract , (use 2 tsp for a more subtle lemon flavor)
  • 1 tsp Vanilla Extract

Lemon Simple Syrup

  • 1/2 cup (120 ml) Water
  • 1/2 cup (100 g) Sugar
  • 3 tbsp Lemon Juice
  • 1/2 tsp (0.5 tsp) Lemon Extract

Lemon Cream Cheese Glaze

  • 4 oz (113 g) Cream Cheese, (room temperature)
  • 2 cups (240 g) Powdered Sugar
  • 2 tbsp Whole Milk, (room temperature)
  • 2 tbsp Lemon Juice
  • Pinch Kosher Salt

Instructions 

  • Preheat the oven to 325 degrees F.
  • For the pan release, you can use nonstick baking spray or use a pan release recipe of 2 tbsp butter flavored shortening, 2 tbsp flour, and 2 tbsp vegetable oil. Mix together until smooth, then use a pastry brush to coat the entire inside of a 15 cup bundt pan. 
  • Add butter, sugar, and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Mix together medium low speed for 3 minutes, then add the cream cheese and mix until smooth, about 2-3 minutes. Scrape down the sides of the bowl and continue to mix for one minute.
  • Begin adding eggs one at a time, scraping down the sides of the bowl after the addition of the 3rd eggs and repeating once all of the eggs have been added.
  • Add the lemon extract and vanilla extract and mix until combined, about 30 seconds. Add the dry ingredients into the bowl - flour, ginger, and kosher salt. Mix on medium speed for about 30 seconds, until there are no more streaks of flour in the batter.
  • Pour the batter into the prepared bundt pan, then bake for 1 hour and 20-30 minutes, until the top of the cake is golden brown and a toothpick comes out clean. 
  • While the cake is baking, make the lemon simple syrup. Combine water and sugar in a pan over medium low heat. Stir until the sugar is just dissolved, then add in lemon juice and extract.
  • Fresh out of the oven, poke the cake with a skewer or toothpick repeatedly to create lots of holes. Pour half of the lemon syrup on the cake. Allow the cake to sit in the pan for 10 minutes, then turn over onto a cooling rack. Brush the top of the cake with the remaining lemon syrup and allow the cake to cool completely.
  • Make the cream cheese glaze by mixing room temperature cream cheese in a stand mixer fitted with the whisk attachment (you can also use an electric hand mixer for this). Mix on the lowest speed until smooth, about 30 seconds, then add confectioners sugar, fresh lemon juice, milk, and a pinch of salt. Continue to mix until everything is fully incorporated, about 30 seconds to 1 minute.
  • Once the cake is completely cooled, pour the glaze on top of the cake.

Notes

  • When preparing the pan with the cake release, be sure to coat the entire pan - this includes the middle funnel, the sides of the pan - the whole thing! This is the best way to prevent the cake from sticking. Don't be afraid to really spray the pan down! 
  • Use an oven thermometer to accurately measure the temperature inside of the oven. This will allow you to adjust the oven settings to ensure that the temperature is accurate!
  • Measure your ingredients in grams! The metric measurements can be found in the recipe card under the "metric" tab. This is critical in baking so that your results are consistent each time. 
  • For a thicker glaze, use less milk. 

Nutrition

Calories: 622kcal, Carbohydrates: 83g, Protein: 7g, Fat: 30g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 146mg, Sodium: 326mg, Potassium: 100mg, Fiber: 1g, Sugar: 64g, Vitamin A: 984IU, Vitamin C: 3mg, Calcium: 47mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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