Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I remember the first time I baked a lemon cream cheese pound cake it was a rainy Sunday afternoon, the kind that makes you want to wrap yourself in a blanket with a warm cup of tea. I had just bought a fresh lemon from the local market, its zest filling my kitchen with that bright, citrusy aroma. The cream cheese, soft and silky, sat patiently on the counter, waiting to transform into the most decadent, tender cake I had ever tasted. That day, as I sliced into the golden loaf and watched the soft crumb glisten, I felt pure joy. This Lemon Cream Cheese Pound Cake has since become my go-to recipe whenever I want to impress my family or indulge in a little self-care. Its delicate balance of tangy lemon and creamy richness never fails to bring smiles.
If you love desserts that feel like a warm hug, this recipe is for you. I use fresh ingredients, simple steps, and sprinkle a little love into every fold and stir. Whether you’re a seasoned baker or trying something new, this Lemon Cream Cheese Pound Cake will make your kitchen feel like home.
Why I Love Making This Recipe
Baking this cake is pure therapy for me. I love how the cream cheese makes the crumb extra moist and tender, and the fresh lemon zest adds a zippy brightness that lifts your spirits. It’s not too sweet, not too heavy just the perfect balance. The aroma alone is enough to make anyone smile.
I also adore the versatility. You can serve it for brunch, a teatime treat, or even a birthday celebration. Over the years, friends and family have told me this cake feels “homemade but bakery-level,” and that always warms my heart. It’s a recipe I can trust to bring joy, comfort, and a little indulgence into anyone’s day.
Ingredients & Little Kitchen Secrets
Here’s what I use every time I bake this cake. A few little secrets included for the best texture:
- 230g (1 cup) unsalted butter, softened
- 225g (8 oz) cream cheese, softened
- 300g (1 1/2 cups) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 250g (2 cups) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 2 large lemons
- 60ml (1/4 cup) fresh lemon juice
- 60ml (1/4 cup) whole milk
Little Kitchen Secrets:
- Make sure the butter and cream cheese are at room temperature to avoid lumps.
- Don’t overmix the batter after adding the flour it keeps the cake light and tender.
- I always zest the lemon before juicing it; it makes the process smoother and you get every bit of aroma.
How I Make It, Step by Step
- Preheat your oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Gradually add sugar, beating until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture in three parts, alternating with milk, starting and ending with the flour.
- Fold in lemon zest and lemon juice until fully incorporated.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
How I Serve It at Home
I love slicing this cake thick, almost generous slices, and serving it with a hot cup of Earl Grey tea or a creamy latte. Sometimes I add a dollop of whipped cream and a few fresh berries on the side for a little extra indulgence. My family enjoys it plain too the flavor is strong enough to stand on its own.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: Slice the cake first, wrap each slice in plastic wrap, and freeze for up to 2 months. Thaw at room temperature before serving.
- Reheating: Warm a slice in the microwave for 15–20 seconds to bring back that just-baked freshness.
- Make-Ahead: You can prepare the batter a day in advance, keep it refrigerated, then bake the next day.
100-Word Short Version
This Lemon Cream Cheese Pound Cake is a cozy, moist loaf with a delicate balance of tangy lemon and rich cream cheese. The secret to its tender crumb is using room-temperature butter and cream cheese, folding flour gently, and adding fresh lemon zest and juice. Perfect for brunch, teatime, or a sweet snack, this cake is simple to make but full of love and flavor. Serve it plain, with berries, or a dollop of whipped cream. Store in an airtight container, freeze for later, or enjoy warm from the oven. Baking this cake feels like a hug in every slice.
Recipe Card Section
⏱️ Time:
- Prep: 15 minutes
- Cook: 65 minutes
- Total: 80 minutes
🛒 Ingredients: <ul> <li>230g unsalted butter, softened</li> <li>225g cream cheese, softened</li> <li>300g granulated sugar</li> <li>4 large eggs</li> <li>1 teaspoon vanilla extract</li> <li>250g all-purpose flour</li> <li>1/2 teaspoon baking powder</li> <li>1/4 teaspoon salt</li> <li>Zest of 2 lemons</li> <li>60ml fresh lemon juice</li> <li>60ml whole milk</li> </ul>
👩🍳 Instructions: <ol> <li>Preheat oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan.</li> <li>Beat butter and cream cheese until smooth and creamy.</li> <li>Gradually add sugar and beat until light and fluffy.</li> <li>Add eggs one at a time, then stir in vanilla.</li> <li>Whisk flour, baking powder, and salt. Fold into wet mixture with milk.</li> <li>Fold in lemon zest and juice.</li> <li>Pour into pan and smooth the top.</li> <li>Bake 60–70 minutes or until a toothpick comes out clean.</li> <li>Cool in pan 15 minutes, then transfer to wire rack.</li> </ol>
📝 Notes:
- Use room-temperature ingredients for smooth batter.
- Don’t overmix flour to keep cake tender.
- Can freeze slices for later.
- Optional: add glaze or berries for presentation.
🍽️ Nutrition:
Serving Size: 1 slice
Calories: 320 kcal
Sugar: 22g
Sodium: 180mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg
Lemon Cream Cheese Pound Cake
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This cozy Lemon Cream Cheese Pound Cake is moist, zesty, and full of love. Perfect for brunch, teatime, or any sweet occasion, it combines tender cream cheese and fresh lemon for a slice that feels like a hug in every bite.
Ingredients
- 230g unsalted butter, softened
- 225g cream cheese, softened
- 300g granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 250g all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 2 lemons
- 60ml fresh lemon juice
- 60ml whole milk
Instructions
- Preheat oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan.
- Beat butter and cream cheese until smooth and creamy.
- Gradually add sugar and beat until light and fluffy.
- Add eggs one at a time, then stir in vanilla.
- Whisk flour, baking powder, and salt. Fold into wet mixture with milk.
- Fold in lemon zest and juice.
- Pour into pan and smooth the top.
- Bake 60–70 minutes or until a toothpick comes out clean.
- Cool in pan 15 minutes, then transfer to wire rack.
Notes
Use room-temperature ingredients for smooth batter. Don’t overmix flour to keep cake tender. Can freeze slices for later. Optional: add glaze or berries for presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 180
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 5
- Cholesterol: 95
Conclusion
Baking this Lemon Cream Cheese Pound Cake always brings warmth into my kitchen. From the first zest of lemon to the last slice savored with tea, it’s a recipe that combines love, joy, and family memories. I hope it becomes a favorite in your home too, reminding you that simple ingredients and a little care can create magic in every bite.