This Lemon Cream Cheese Pound Cake bakes up with a dense, velvety crumb and a bright, buttery flavor that reminds me of the kind of cake you'd find on a grandmother's table, only with a little extra lemon and a thick swipe of cream cheese frosting. It's simple but special and the kind of dessert that quietly steals the show.

Close-up of lemon bundt cake with white icing on a plate, with lemons in a colander in the blurred background.

If you've ever made a lemon pound cake recipe that turned out heavy as a brick, you're not alone. Pound cake should be denser than a traditional cake but still feel moist, soft, and buttery, not dry or tough.

I tested this cake again and again to get that balance just right. The texture is rich and velvety, the lemon flavor is bright without being overpowering, and the cream cheese frosting adds just enough tangy sweetness to pull it all together.

It's a cake that will disappear quickly. I caught my daughter sneaking a slice for breakfast, and honestly, she had the right idea. So I snuck some, too!

Ingredient and Substitution Info

The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Butter: I tested this recipe with both 1 cup and 1½ cups of salted butter. While 1 cup gave a more traditional cake texture, the extra half cup makes the crumb richer, more tender, and true to what a pound cake should be. If you are using unsalted butter, add ¾ teaspoon of salt.
Cream Cheese: Use full-fat cream cheese and make sure it's fully at room temperature. This adds flavor and structure to the cake.
Cake Flour: Cake flour keeps the texture soft and fine-crumbed. You can use all-purpose flour, but the cake will be a little heavier and less delicate.
Lemon Zest and Juice: Fresh is key here. The zest brings brightness and depth, while the juice adds a little tang and moisture. Using both gives a fuller lemon flavor.
Lemon Extract: This adds an extra layer of lemon flavor that's hard to get from juice and zest alone. You can leave it out, but the lemon flavor will be more subtle.
Heavy Cream: Used in the frosting, heavy cream helps create a smooth, creamy texture. If you want more thick lemon glaze, swap it for 1 to 2 tablespoons of lemon juice instead.

Keep It Simple 🍃

Skip the frosting and give the cooled cake a light dusting of powdered sugar for an easy finish. It's still full of lemon flavor and perfect with a cup of coffee or tea.

Tips to Make the Best Lemon Pound Cake

Four-step process of cake batter mixing in a glass bowl, from cream to smooth batter.

Mix the Batter

Give the butter and cream cheese plenty of time to mix until they're light and fluffy. This isn't a step to rush. Creaming them well adds air and gives the cake its soft texture.
Scrape the bowl often so everything blends evenly, especially around the bottom where the cream cheese tends to hang out.
Once the wet ingredients are fully combined, add the eggs one at a time and mix just until they're blended. If you mix too long, the cake can turn out tough instead of tender.

Two bowls: left with flour on batter, right with mixed yellow batter and spatula on a gray surface.

Add Flour Mixture

When it's time to add the dry ingredients, keep the mixer on low and stop it just before the flour disappears.
Scrape the sides and bottom of the bowl, then give it one last stir to ensure everything is incorporated.

Bake

If the top starts to brown too quickly, you can lay a piece of aluminum foil over it during the last 20 minutes.
Let the cake cool in the pan for 30 minutes before flipping it out onto a cooling rack. If you try to remove it too soon, it might break apart.

Two bowls: one with cream cheese, sugar, and vanilla; the other with smooth, mixed cream cheese frosting.

Prepare Frosting

Start mixing at a low speed to keep the powdered sugar from puffing everywhere, then increase the speed to make it smooth and creamy.
You can adjust the consistency by adding more cream if you want it thinner, or place it in the fridge for 15 to 20 minutes if it feels too soft.
Wait until the cake is completely cool before frosting. If it's even slightly warm, the frosting will slide right off.

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Make Ahead⏳

You can bake the cake a day or two in advance and store it at room temperature. The lemon flavor actually deepens as it sits, so it tastes even better the next day. Wait to frost until you're ready to serve, or refrigerate the frosted cake and let it come to room temperature before slicing.

Sliced lemon pound cake with white icing on a plate beside lemon slices.

Make it Special✨

For a bakery-style finish, top your Lemon Cream Cheese Bundt Cake with candied lemon slices. Simmer thin lemon slices in equal parts sugar and water for about 15 minutes until translucent, then let them cool on parchment. They're easy to make and add a beautiful, glossy touch.

A fork holding a piece of moist yellow cake with frosting beside a larger slice, both on a light pink plate.

Tips to Prevent the Lemon Cake from Sticking

Getting a clean release from a Bundt cake pan depends on how well you grease it. Here are a few options:

You can coat the pan with a thin layer of soft butter, making sure to get into every corner and edge. Then add a couple of tablespoons of flour. Shake and rotate the pan to coat it evenly, and tap out the excess.
Mix up a quick batch of cake goop using equal parts flour, oil, and shortening. Brush it on with a pastry brush for an even layer that works especially well on pans with lots of detail.
If you're using a baking spray, make sure it's the kind that includes flour (like Baker's Joy). It should say so on the label.
After baking, let the cake cool in the pan for 30-45 minutes. Too soon, and it might break apart, too long, and it may start to stick. Set a timer!

More Cake Recipes

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Ingredient and Substitution Info

Keep It Simple 🍃