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Lemon Cream Cheese Pound Cake

A classic southern lemon pound cake

Course Dessert
Cuisine American, Southern
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Ingredient prep 2 hours
Author SouthernShelle

Ingredients

For the pound cake

  • 8 ounces cream cheese softened
  • 3 sticks of butter room temperature
  • 3 cups granulated sugar
  • 6 eggs
  • 3 cups all purpose flour
  • 1 tsp lemon extract
  • 1 tbsp lemon juice
  • Lemon zest from one lemon

For the Glaze

  • 1 cup powdered sugar
  • 2- 3 tbsp Lemon juice

Instructions

Prep the ingredients

  1. Take the butter, cream cheese and eggs out of the refrigerator and set on the counter for approximately 2 hours, or until room temperature.

Make the Cake

  1. Heat the oven to 300º F
  2. Spray two 9x5 loaf pans (or 1 bundt pawith cooking spray. Set aside.
  3. In the bowl of a stand mixer on medium speed, beat the cream cheese and butter for about a minute. Then stir in the sugar and increase the speed to medium-high (speed 6) for 3-5 minutes until the butter and sugar is light and fluffy, scraping the sides and bottom as necessary.
  4. Add in the eggs two at a time, letting the batter come together before repeating. Then add in the lemon extract, lemon juice and lemon zest.
  5. On the lowest speed, stir in the flour until just mixed. Scrape down the sides and bottom. Make sure the batter is completely mixed.
  6. Fill the prepared pans with the cake batter.
  7. Bake the cake until a toothpick comes out clean, 55 minutes loaf pan or 1 hour and 20 minutes for a tube pan. Let cake cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.

Make the Glaze

  1. While the cake is cooling in the pan, make the glaze.
  2. Stir together the powdered sugar and lemon juice, adding lemon juice until you reach the desired consistency.

Finish the Cake

  1. Decorate the cake with the glaze.

Recipe Notes

Shortcuts for room temperature eggs, butter and cream cheese: 

  1. Eggs. Put all of the eggs in a large measuring cup or bowl and cover with room temperature water.  Set aside. 
  2. Butter.  Unwrap the butter and cut into roughly 2 tbsp pats and put on a plate.  Set the plate on the stove while the oven is preheating. OR You can microwave in 5-7 increments.   I tend to use the stove method more often because it’s really easy to microwave too much. 
  3. Cream Cheese.  Unwrap the cream cheese block and place it on a plate.  Set the plate on the stove while the oven is preheating.   Technically you can microwave cream cheese in 7-10 bursts. But like I said above, sometimes it’s too much.