Buttery Lemon Pound Cake Recipe with Cream Cheese Frosting

A moist lemon pound cake with cream cheese frosting gives the kind of dessert that brightens any gathering and leaves everyone asking for seconds.

The combination creates a perfect balance between sweet and tart that appeals to nearly every palate.

Dense yet tender texture makes each bite satisfying without feeling heavy.

This classic pairing works beautifully for celebrations, afternoon coffee breaks, or those moments when you simply crave something homemade and comforting.

The frosting adds a luxurious finishing touch that turns an already delightful treat into something truly memorable.

Bakers of all skill levels find success with this recipe, making it an excellent choice whether you’re experienced or just beginning.

Why This Lemon Pound Cake Is The Ultimate Crowd-Pleaser

• Easy Breakfast Treat: This cake transforms your morning routine into a special moment. Your taste buds will dance with bright lemon flavor that perks up any breakfast.
• Simple Crowd Pleaser: Guests always go crazy for this dessert at gatherings. Your friends will appreciate the homemade touch and gorgeous bundt cake presentation.
• Weekend Baking Project: Baking this cake feels like a relaxing weekend adventure. Your kitchen will smell amazing while creating something deliciously memorable from scratch.
• Make-Ahead Friendly: This cake stores beautifully and tastes even better the next day. Your planning skills will shine by preparing this dessert in advance for parties or potlucks.

What Goes Into This Frosted Lemon Pound Cake

• 3 Cups All-Purpose Flour: Foundational flour that gives your cake structure and ensures a tender crumb every time.
• 1 Teaspoon Baking Powder: Helps your cake rise beautifully and create a soft, light texture.
• ½ Teaspoon Baking Soda: Balances the acidity from lemon and creates an even rise.
• ½ Teaspoon Salt: Enhances all the other flavors in your cake.

• 1 Cup Unsalted Butter, Softened: Provides rich, creamy flavor and helps create a smooth cake texture.
• 2 ¾ Cups Granulated Sugar: Sweetens the cake and helps create a golden brown exterior.
• 4 Large Eggs: Bind ingredients together and contribute to the cake’s structure.
• 1 Tablespoon Vanilla Extract: Adds depth and warmth to the overall flavor profile.
• 1 Cup Sour Cream: Keeps the cake incredibly moist and tender.
• ½ Cup Fresh Lemon Juice, 2 Tablespoons Lemon Zest: Brings bright, zesty citrus flavor to every bite.

• 8 Ounces Cream Cheese, ½ Cup Unsalted Butter, Softened: Create a rich, smooth base for your frosting.
• 3 Cups Powdered Sugar: Provides sweetness and helps achieve the perfect frosting consistency.
• 2 Tablespoons Fresh Lemon Juice, 1 Teaspoon Lemon Zest, 1 Teaspoon Vanilla Extract: Elevate the frosting with tangy and aromatic notes.

Essential Items For This Lemon Pound Cake

• 10-inch Bundt Pan or Loaf Pan: Your key tool for baking this delicious cake. Ensure it’s well-greased and optionally floured to prevent sticking.
• Large Mixing Bowl: Essential for creaming butter and sugar, and combining cake batter ingredients thoroughly.
• Medium Bowl: Perfect for whisking dry ingredients together before incorporating them into the batter.
• Electric Mixer: Helps you achieve a light, fluffy texture when beating butter, sugar, and mixing frosting.
• Measuring Cups and Spoons: Precise measurements are crucial for consistent baking results.
• Whisk: Great for blending dry ingredients evenly and eliminating potential flour lumps.
• Rubber Spatula: Helpful for scraping down bowl sides and ensuring all ingredients are well combined.
• Wire Cooling Rack: Allows your cake to cool completely without becoming soggy on the bottom.
• Zester or Microplane: Helps you create fine lemon zest for maximum citrus flavor in both cake and frosting.
• Toothpick or Cake Tester: Ensures your cake is perfectly baked by checking for clean insertion.

Steps Creating Soft Lemon Pound Cake

Enhancers Elevating Lemon Cream Cheese Frosting

• Grease your bundt pan thoroughly and dust with flour to ensure the cake slides out beautifully without sticking.
• Cream butter and sugar until super light and fluffy, which creates that dreamy tender cake texture everyone craves.
• Add eggs one at a time, mixing completely between each addition to help your batter stay smooth and consistent.
• Alternate dry ingredients with sour cream when mixing, and stop exactly when ingredients are combined to keep the cake tender.
• Beat cream cheese and butter until silky smooth before adding powdered sugar gradually to prevent messy sugar clouds in your kitchen.

Zesty Citrus And Frosting Enhancements For Lemon Pound Cake

• Gluten-Free Version: Swap wheat flour with almond or gluten-free blend to keep your cake soft and tasty without wheat.
• Dairy-Free Adaptation: Replace butter and sour cream with coconut oil and coconut yogurt for a lighter, plant-based cake that still tastes creamy.
• Reduced Sugar Option: Cut sugar by half and use monk fruit sweetener to make the cake friendlier for those watching their sugar intake.
• Vegan Transformation: Substitute eggs with flax eggs and use vegan cream cheese for a completely plant-based lemon pound cake that everyone can enjoy.

Presenting Lemon Pound Cake for Serving

• Serve Chilled: Refrigerate the cake for 30 minutes before serving to help the frosting set and enhance the lemony flavor.
• Perfect Pairings: Serve alongside a hot cup of Earl Grey tea or a cold glass of sparkling water with a lemon wedge to complement the citrus notes.
• Slice with Precision: Use a sharp, clean knife dipped in hot water and wiped dry between cuts for smooth, picture-perfect slices.
• Store Smart: Keep the cake covered in the refrigerator for up to 5 days, allowing the flavors to meld and intensify as time passes.

Ways To Keep Lemon Pound Cake Moist

• Store leftover cake in an airtight container at room temperature for 2-3 days, keeping the frosting intact and preventing the cake from drying out.
• Refrigerate the cake if your kitchen is warm, wrapping it carefully to prevent absorbing other food odors and maintaining its delicate texture.
• Reheat individual slices briefly in the microwave for 10-15 seconds, just enough to take the chill off without compromising the cake’s moisture.
• Freeze unfrosted cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months, thawing at room temperature and adding fresh frosting when ready to serve.

Lemon Pound Cake Questions Home Bakers Ask

Moist Lemon Pound Cake with Cream Cheese Frosting Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 18 reviews

• Total Time: 1 hour 20 minutes – 1 hour 35 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Lemon Pound Cake with Lemon Cream Cheese Frosting brings sunshine right to your kitchen table with a perfect balance of tangy and sweet. Creamy frosting and zesty lemon notes create a delightful dessert that feels like a warm hug from a dear friend.

---

Ingredients

Scale 1x2x3x

Cake Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 ¾ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup sour cream
• ½ cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 tablespoon vanilla extract

Frosting Ingredients:

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare your baking vessel by thoroughly coating a 10-inch bundt pan with butter at room temperature. Dust lightly with 1 tablespoon flour to prevent sticking.
2. Combine 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a medium bowl. Whisk until ingredients are evenly distributed.
3. In a large mixing bowl, cream 1 cup softened butter with 2 ¾ cups granulated sugar using an electric mixer. Beat for 3-5 minutes until the mixture becomes light and fluffy.
4. Add 4 large eggs to the butter mixture, incorporating one egg at a time. Blend in 1 tablespoon vanilla extract, ½ cup fresh lemon juice, and 2 tablespoons lemon zest.
5. Reduce mixer speed to low. Gradually fold in the dry ingredients, alternating with 1 cup sour cream. Mix until just combined, being careful not to overmeat the batter.
6. Transfer the batter to the prepared pan, smoothing the top with a spatula. Bake at 325°F (163°C) for 65-75 minutes, checking doneness with a toothpick inserted into the center.
7. Remove from the oven and let the cake rest in the pan for 15 minutes. Carefully transfer to a wire rack to cool completely.
8. Prepare the frosting by beating 8 ounces softened cream cheese with ½ cup softened butter until smooth. Gradually add 3 cups powdered sugar on low speed.
9. Mix in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract. Beat until the frosting becomes light and spreadable.
10. Once the cake has cooled completely, generously spread the frosting over the top. Sprinkle with additional lemon zest for extra flavor and visual appeal.

Notes

• Use room temperature ingredients for the smoothest, most even cake batter that blends together perfectly.
• Zest the lemons before juicing to maximize flavor and ensure you get every bit of bright citrus essence into the recipe.
• When mixing the frosting, beat the cream cheese and butter until completely smooth to prevent any lumpy texture in the final spread.
• For a gluten-free version, swap regular flour with a high-quality 1:1 gluten-free baking blend that maintains the cake’s tender crumb.

• Prep Time: 15-20 minutes
• Cook Time: 1 hour 5 minutes – 1 hour 15 minutes
• Category: Cakes
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 475 kcal
• Sugar: 52 g
• Sodium: 195 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 64 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 85 mg