Who’s ready to bake? This Cream Cheese Pound Cake with Lemon Glaze is a classic recipe that will make your kitchen smell incredible and fill your home with cozy vibes. Cream cheese and butter make this cake rich and dense, while a lemon glaze adds a fresh, zesty finish. Whether you’re an experienced baker or trying your hand at a pound cake for the first time, you’ll find this cake easy to make and irresistible to eat.

Let’s bake together, step-by-step, and I’ll share tips, tricks, and ideas to make it your own. This one’s bound to become a staple in your kitchen!

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Why You’ll Love This Pound Cake

Incredibly Rich Flavor: Thanks to the combination of cream cheese and butter, this pound cake has a creamy, slightly tangy flavor. Add a touch of vanilla and almond extracts, and you’ve got layers of flavor that’ll keep everyone coming back for another slice.
Dense Yet Moist Texture: The cream cheese keeps the cake dense but moist, which means it’s substantial without being dry. It’s the perfect balance!
Zesty Lemon Glaze: This glaze is a simple mix of powdered sugar and fresh lemon juice, but it adds a burst of citrus that brightens each bite. It’s optional but highly recommended!

Ingredients for Success

Gather up these ingredients, and let’s dive in. You’ll be amazed at how just a few simple ingredients can make a cake that’s so decadent and flavorful.

Ingredients:

1 ½ cups butter
– Use unsalted and make sure it’s softened. This will blend smoothly with the other ingredients, giving the cake its rich base.
1 (8 oz) package cream cheese
– This is our secret weapon for a moist, dense pound cake. Like the butter, make sure it’s softened.
2 ½ cups white sugar
– This adds sweetness and also helps create that golden crust on the outside.
6 large eggs, room temperature
– The eggs bind everything together, giving structure to the cake.
1 teaspoon vanilla extract
– Vanilla brings warmth to the cake’s flavor profile.
1 teaspoon almond extract
– Almond extract adds a lovely, subtle nutty note. Just a little goes a long way!
3 cups cake flour (like Swans Down®)
– Cake flour is ideal because it’s lighter than all-purpose, giving the cake a finer, softer crumb.
¼ teaspoon ground nutmeg
– Just a hint of nutmeg brings depth and warmth, enhancing the richness of the cake.

For the Lemon Glaze:

1 cup powdered sugar
2-3 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional)

The glaze is optional but adds a lovely brightness. Just mix the powdered sugar and lemon juice until smooth, and add a bit of zest if you’d like a stronger lemon flavor.

Step-by-Step Guide to Your Perfect Pound Cake

Step 1: Preheat and Prep the Pan

Set your oven to 325°F (160°C). This is a lower temperature that allows the cake to bake through evenly without getting too dark on the outside.
Grease and flour a 10-inch tube pan. This will help prevent sticking and make sure you get a clean release.

Step 2: Cream Butter and Cream Cheese

In a large bowl, beat 1 ½ cups of softened butter and 8 ounces of softened cream cheese together until they’re smooth and creamy.
This creaming step takes about 2–3 minutes, and it’s important because it helps incorporate air, which will give the cake some lift.

Step 3: Add Sugar and Beat Until Fluffy

Gradually add 2 ½ cups of sugar to the butter-cream cheese mixture. Beat it in on medium-high speed until it’s light and fluffy—around 3–5 minutes.
You’ll notice the mixture becomes paler in color. That’s your sign that it’s properly whipped!

Step 4: Add the Eggs One at a Time

Now it’s time to add 6 eggs, one at a time, to the batter. Add each egg, beat it in until incorporated, then add the next. This process ensures a smooth, cohesive batter.

Step 5: Flavor It Up with Vanilla and Almond Extracts

With the last egg, add 1 teaspoon each of vanilla and almond extracts. These little flavor boosters take this cake to the next level, so don’t skip them!

Step 6: Mix in the Dry Ingredients

In a separate bowl, sift together 3 cups of cake flour and ¼ teaspoon of ground nutmeg.
Slowly add the flour mixture to the batter, beating on low speed until just combined. Be careful not to overmix—this can make the cake tough. You want to mix just until you don’t see any more flour streaks.

Step 7: Pour and Bake

Pour the batter into your prepared tube pan, smoothing the top with a spatula.
Bake in your preheated oven for around 80 minutes. Check at the 1-hour mark to ensure it doesn’t overbake. The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 8: Cool and Remove from Pan

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This cooling time lets the cake firm up, which helps it hold its shape when you remove it.

How to Make the Lemon Glaze

The lemon glaze is a simple but powerful finishing touch. Here’s how to make it:

In a small bowl, whisk together 1 cup powdered sugar with 2-3 tablespoons of fresh lemon juice until it’s smooth and pourable.
If you love lemon, add 1 teaspoon of lemon zest to the glaze for a more intense flavor.
Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides.

This glaze adds a fresh, tangy contrast to the buttery richness of the cake, making each bite perfectly balanced.

Tips for the Best Pound Cake

Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are all at room temperature. This allows them to blend together smoothly, creating an even batter.
Don’t Skip the Creaming Step: Properly creaming the butter, cream cheese, and sugar is essential for achieving the perfect texture. It may seem like a long time to beat the mixture, but this step adds air to the batter, making it light and fluffy.
Check for Doneness: Every oven is a bit different, so keep an eye on your cake. Start checking it around the 1-hour mark to avoid overbaking.
Let the Cake Cool Before Adding Glaze: Make sure the cake is completely cool before drizzling on the glaze. Otherwise, the glaze will melt and won’t give that lovely, glossy finish.

Personal Touch: Serving Suggestions and Variations

1. Fresh Berries and Whipped Cream

For a summery twist, serve slices with a handful of fresh berries and a dollop of whipped cream. This combination lightens up the richness of the cake and adds a burst of color.

2. Toasted Cake with Ice Cream

Leftover slices? Toast them lightly and serve with a scoop of vanilla ice cream for a dessert that’s simple but heavenly.

3. Swap the Extracts

If you’re not a fan of almond extract, feel free to substitute it with more vanilla or even a hint of lemon extract for an extra pop of citrus.

4. Powdered Sugar Dusting

For a simple finish, dust the top with powdered sugar instead of the glaze. It’s beautiful and gives each slice a touch of sweetness without the added citrus.

Wrap-Up: Your New Favorite Cake Awaits

Ready to give this Cream Cheese Pound Cake with Lemon Glaze a try? Once you taste the rich, buttery crumb and the tangy-sweet lemon glaze, you’ll see why this cake is a true classic. It’s perfect for any occasion whether you’re serving it at a family gathering, bringing it to a potluck, or just treating yourself to a little homemade comfort.