Lemon Cream Cheese Pound Cake Recipe is tender and moist. It’s sweet and simple with a buttery flavoring that melts in your mouth!
This is my Mom’s cake recipe. She always either made this or a Sour Cream Pound Cake. For years, I thought it was the only Pound Cake recipe. Old-fashioned desserts seem to be making a resurgence. My Pound Cake series has been very popular (especially my Cream Cheese Pound Cake recipe) as well as other old-fashioned desserts that I’ve shared. My Old-fashioned Butter Roll, Old-fashioned Sugar Pie, and Old-fashioned Rice Pudding are some of the most popular recipes on callmepmc.com.
Lemon Cream Cheese Pound Cake Recipe
I’ve started a series on callmepmc.com of making, testing, and reviewing Pound Cake recipes. You can read all the posts and get the recipes here.
1 and 1/2 cups butter room temperature
8 ounce cream cheese room temperature
6 large eggs room temperature
3 cups granulated white sugar
3 cups all-purpose flour
1 tablespoon lemon extract
Coat a 10 cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release.
Preheat oven to 350°F
In the bowl of an electric mixer, beat butter and cream cheese until smooth.
Add sugar and beat until fluffy. The mixture will lighten in color slightly.
Add eggs one at a time, beating after each addition.
Slowly add flour to the mixture and combine.
Add lemon extract and combine.
Pour batter into prepared pan.
Bake 60 to 70 minutes or until pick inserted in center comes out clean or with ‘dry’ crumbs.
Allow to cool on the countertop on a wire rack 15 minutes before inverting on a serving tray. Cool completely on the counter before covering in an airtight container. Store in air-tight container on the counter-top for 3 to 4 days.