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Lemon Cream Cheese Pound Cake

by on August 1, 2007 · 12 comments

This is a dense, tight-crumbed, yet light pound cake. The recipe doesn’t call for any baking powder or soda. In this case, the leavening comes from air incorporated by beating and adding beaten egg whites.

Lemon  Bundt Cake

It’s a fairly easy cake, but it will be a lot easier if you have a microplane zester for zesting the lemons. I use small lemons which yield about 1 teaspoon of zest per lemon, and I also use Boyajian lemon oil just to ensure I get enough lemon flavor. As mentioned, this cake is dense, but it’s very soft and tender thanks to the cake flour. I’ve never made it with any other type flour and wouldn’t recommend doing so, because changing from cake flour to all-purpose would completely change the texture.

Lemon Pound Cake

Lemon Cream Cheese Pound Cake
Prep time
Cook time
Total time
An excellent cream cheese and lemon flavored pound cake baked in a tube or Bundt pan. For the best flavor, I recommend using really good lemon oil. My favorite is Boyajian, which tastes very natural. I used a combination of oil and zest.
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 2 cups cake flour ( 8 ounces)
  • 1/2 scant teaspoon salt
  • 8 ounces unsalted butter (if you use salted, omit the salt), room temperature
  • 8 ounces cream cheese, softened
  • 2 cups (14 oz) granulated sugar
  • 6 large eggs, separated - room temperature
  • 2 teaspoons of lemon zest and 1 teaspoon of Boyajian lemon oil or just use 2 tablespoons of lemon zest
  • 1 1/2 teaspoons poppy seeds (optional)
  • 1 teaspoon butter
  • 2/3 cup powdered sugar
  • 5-6 teaspoons fresh lemon juice
  1. Preheat oven to 325 degrees F. Spray a light-colored tube pan or 12 cup (10 inch) Bundt pan with flour-added cooking spray.
  2. Mix together the cake flour and salt. Set aside. If using poppy seeds, add them to the cake flour.
  3. In the bowl of a stand mixer, beat the butter, cream cheese and sugar for a good 5 to 8 minutes, scraping down the sides of the bowl occasionally. Add the egg yolks and beat for another 2 minutes or so. Beat in the lemon zest and lemon oil, scraping down sides of bowl periodically.
  4. Stir, do not beat, in the flour/salt mixture.
  5. In a separate bowl, beat the egg whites until soft peaks form. Fold the beaten egg whites into the cake batter, then pour into the greased pan.
  6. Bake the cake for 60-80 minutes or until a long skewer inserted in center comes out clean (internal temperature 210 F) or with moist crumbs as opposed to batter. Let cool in pan for 10 minutes, then invert and allow cake to cool completely on a rack.
  7. To make the glaze, melt the butter in a large 2 cup microwave-safe measuring cup. Add the powdered sugar and stir to coat. Now add the lemon juice a teaspoon at a time, stirring, until glaze is a good consistency for drizzling. Drizzle over the cake by pouring it straight out of the measuring cup.
I like to bake this cake at a slow and low temperature of 325 degrees F. Mine is usually done in a little over an hour, but if you are using a thicker pan or a lighter colored pan (mine's black), it might take up to 90 minutes. Another tip. If you are using a stand mixer and only have one stand mixer bowl, beat the egg whites first with the clean whisk attachment. Scrape them out of the bowl into another bowl to wait, then proceed with the recipe using the paddle attachment.


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Published on August 1, 2007

{ 12 comments… read them below or add one }

carole August 1, 2007 at 4:41 pm

Boy, does this look good. Did you use a lose bottom tube pan? I have this one and a large fixed bottom tube pan that belonged to my grandmother. Has to be at least 30 years old,

Anna August 1, 2007 at 4:45 pm

Therese, maybe I will!

Carole, I used a Nordicware angelfood cake pan from Williams Sonoma. It doubles as a tube pan. The only difference is it has little legs on it so you can cool the angel food upside down.

carole August 1, 2007 at 5:07 pm

My lose bottom pan has feet to. But, I think I may try it in the one piece pan. Just have to grease well for easy removal.

carole August 1, 2007 at 5:09 pm

Just thought of this. Could you use fresh lemon juice instead of the extract. Maybe 2 Tablespoons.

Anna August 1, 2007 at 5:15 pm

Carole, the lemon extract was really good. I think a little lemon juice would work, but obviously you wouldn’t want to add too much extra liquid to the batter.

T. Martin August 1, 2007 at 7:30 pm


The cross section pic of this cake looks like a 7UP Cake. Have you made one of these cakes?

I’ll have to give this recipe a try to compare textures and amount of lemon flavor.

Anna August 1, 2007 at 11:53 pm

I’ve made Pepsi Cakes, Coke Cakes and Dr. Pepper Cake, but I don’t think I’ve ever made the 7-Up cake. I have heard of it, though. I’d love to hear what you think of this one.

Emilie August 2, 2007 at 12:40 am

This looks so buttery and delicious!
I agree with you on the extracts. I used to LOVE extracts, especially almond, but now I’ve changed my mind.
I don’t know very much about pound cakes…should you use cake or all-purpose flour?

Anj August 2, 2007 at 4:48 am

Wow, that cake looks amazing. Pound cakes are my favorite. Hope your finger is better.

Amy August 2, 2007 at 7:04 am

I love pound cake. Try using a serrated knife to show off the perfect texture that you said it has.

Amy August 2, 2007 at 11:00 am

If you don’t have a tube pan, could you just use a bundt pan instead? this cake sounds yummy!

Passionate baker October 7, 2007 at 10:11 am

This looks divine…and the crumb looks so LIGHT!! I love baking cakes, and lemon and chocolate are on top of my list. I’ve been working up recipes, and have posted a few on my blog. Do stop by someday….yr blog is AWESOME!!

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