Poundcake. For some reason, every single time I think of pound cake I think of little old grandmas and Sarah Lee. Why? I have no idea, it’s just a thing. I also don’t make a lot of pound cake. Not that I have anything against it, it just seems kinda mundane to me next to candy bar cupcakes and goodie-filled cookies. If your thoughts on pound cake are at all similar to what mine were, allow me to change your mind.
This Lemon Cream Cheese Pound Cake will open up a brand new world of pound cake consideration and will literally have you secretly escaping to the kitchen to nibble on it. A magical crust develops on the top of this cake that’s so incredible, I seriously wanted to the slice the top off (well, actually the bottom once you flip it) and keep it all to myself. Yes, it is that good.
This cream cheese pound cake is definitely dense – like you didn’t know that. So, one cake can feed a pretty large group of people. It’s really perfect for summer barbeques and even better if you toss it on the grill for a few minutes and serve with fresh summer fruit like blueberries or grilled pineapple. I opted to plate it up with fresh whipped cream and Grand Marnier soaked strawberries. Any way you serve it, I’m betting it will be hit!
Cream Cheese Pound Cake
Yield: 14 slices
Ingredients:
1 (8 ounce) package cream cheese, softened
1 1/2 cups butter, softened
zest of 4 lemons
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 tablespoon vanilla extractDirections:
1. Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream the butter and cream cheese until smooth.
3. In a medium bowl, combine the sugar and lemon zest and mix together with your fingertips until the sugar is moistened and fragrant. Add the sugar mixture gradually to the butter and beat on medium speed until light fluffy, about 3 minutes.
4. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla and mix thoroughly.
5. Pour into prepared pan. Bake at 325 degrees F for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.
Notes:
- Store cake at room temperature in an airtight container for up to 3 days.
- Recipe adapted from allrecipes.Copyright © My Baking Addiction
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{ 47 comments… read them below or add one }
This has got to be the all time perfect pound cake!
lemon and cream cheese…mmm that sounds all smooth and soft. Can food taste smooth and soft? I guess i should make some and find out.
I love the addition of cream cheese to pound cakes! I also like the way you think with that fresh whipped cream on top!
So rustic and perfectly summery!
I am in search of a crusty delicious pound cake. I am going to have to try this one and fast!
Making right now!
Your photographs are lovely! Like you, I’m not really a huge poundcake fan but this one might just change my mind.
Wow, that looks really pretty. I love pound cake crust; sometimes it’s the best part of the cake!
The cake has got a great texture and looks so soft and perfectly done..
Mmm, that teaser picture on FB did not disappoint!!
Yum! I don’t know if I’ve ever had pound cake. I know my grandma really likes it! hehe Your version looks so perfectly baked!
Yum! I love all the lemon in this, and Grand Marnier soaked strawberries? Perfection!
Wow, these look awesome. I can’t wait to try these out when I get home tonight.
Glad you have discovered the wonderfulness of pound cake. I make a similar one with ricotta cheese and that combination is, like yours, simply amazing with fruit. Grand Marnier…um, yeah!
every post of yours is mouthwatering !! happy baking
the images are gorgeous !
Oh yeah…that looks sooooo good! Almost strawberry season here in Maine too!
Wow that sounds amazing! I will have to use it tomorrow at my daughter’s first birthday party! I was just looking for a good summer cake recipe
You are right. When I think of pound cake I think Sara Lee and Grandma. They are both good, but yours sounds so much better!! I plan on making it for a party this weekend. Thanks for a great post!!
Cream cheese does magical things for pound cake! And lots of other thing. A great go-to recipe, and gorgeous photos as usual. Thanks for sharing!
Great looking cake, beautifully photographed and soaking the strawberries in Grand Marnier…brilliant!
Wow this looks beautiful and sooo delicious! Def will be trying this one
I adore cream cheese pound cake… what a beautiful presentation!
This has my name all over it…
I saw this on facebook and made sure to check it out. Cream cheese and lemon sound like a perfect addition to pound cake to make it that much better! Looks delicious!
I’ve made this before and it tastes so good. Amazing photos as always.
The sugary crust is my favorite part of pound cakes! I always pick that part off before the cake ever hits the plate.
Mmmm love this!
I love pound cake and this one looks amazing!
Made the pound cake this weekend and it was delicious!
It’s beautiful! And if you add a sprinkle of blueberries, you’ve got yourself a 4th of July recipe too!
This sounds wonderfully amazing! I wish I would have gotten online this weekend, we were looking for a pound cake to use up the fresh strawberries. This recipe would have been perfect.
um in your directions i dnt think u mentioned anything about adding the cream cheese
Krystal–
I actually left out the word cheese, it has been corrected. Thanks for bringing this to my attention.
Fabulous! I adore pound cake… My mom and grandmother made it all the time when I was young, and it has been a favorite ever since.
I tried a cream cheese pound cake recipe from a very famous pastry chef (who remain unnamed) that turned out HORRIBLY… I loved the idea, but hadn’t gotten back to trying it again. I think I will give it another shot with your recipe instead. It looks simply lovely!
I made the pound cake this past weekend and it was amazing!! So delish!!
Karla–
I am so happy you enjoyed the cake! Thanks for letting me know.
–Jamie
I really want to bake this tomorrow, but don’t have a bundt pan – could I cut the recipe in half and bake in an 8×4 loaf pan?
Any insight would help – thanks!!
S–
I am thinking that would work out just fine. You’ll definitely have to adjust the baking time. I’m not sure about specifics because I have never adjusted this recipe to a loaf pan.
–Jamie
Wow! This cake is amazing! So light and fluffy with just a hint of lemon. I did mine with a lemon cream cheese whipped cream and blueberries instead of strawberries. My dad is not a cake or lemon person at all, so I gave him some to take to his friend. When I asked his friend later how he liked it, he gave me this really confused look. My dad admitted that he’d kept and eaten it all!!
Tisheena–
So glad you and your dad enjoyed it! I love your changes…sounds amazing!
–Jamie
Am new to your website and loving it!
I’ve made a very similar cake in the past. Instead of lining pan with flour, I sprinkle the grease with granulated sugar. Gives it an incredibly delightful crunch. Best pound cake ever!
I just tried this recipe and loved how it turned out. This recipe is definitely a keeper!
This sounds delish! But I have a quick question, will this recipe work well for cupcakes? You mentioned how dense it would be some I’m not sure. I love lemon pouncake and would love to use this recipe for my son’s 1st birthday party.
Thanks!!
Amber-
Due to the dense nature of this cake, I personally do not think it would make a great cupcake; however, if you give it a try, definitely let me know how it goes!
-Jamie
I made this cake and it was so moist and dense, but the inside wasnt as smooth as it should have been. The only change that I did was sugar, I used raw sugar instead of granulated, but I didnt think that would change the consistancy.
Deanna-
Unfortunately, the changing of the sugar will definitely change the consistency of the recipe. Sorry for any confusion and have a great day!
-Jamie
I made this today and while the texture is good I found it to be a little too sweet for me. Your decision to increase the amt. of vanilla was spot on! I will try this again and use less sugar.
Thanks for sharing!