Luscious Lemon Cream Cheese Pound Cake Recipe: A Family Tradition

In my family, pound cake is more than just a dessert; it’s a rite of passage. Much like sweet potato pie and potato salad, not everyone is entrusted with the task of bringing a pound cake to family gatherings. Its preparation, involving plenty of butter, eggs, and an abundance of richness, makes the pound cake legendary within the African-American community. I vividly remember as a child, standing by impatiently in the kitchen, getting my hands slapped away as I tried to sneak scraps of batter while my mother and grandmother meticulously baked these esteemed cakes. While I humbly admit that my baking skills may not yet rival those of my predecessors, my Lemon Cream Cheese Pound Cake holds its own quite well, earning a respectable place at our family table. Here’s my take on this beloved recipe—enjoy making it as much as I cherish these flavors and memories.



Lemon Cream Cheese Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Simple ingredients meld together to make a very buttery and moist, soft, smooth crumb pound cake.  Eat bite reveals a velvety texture full of flavor that will delight any palate.

  • Author: Jeannie Jacobs
  • Prep Time: 15
  • Cook Time: 1 hr 20 mins
  • Total Time: 4 hrs
  • Yield: 12-14 1x
  • Method: Bake
  • Cuisine: American


  • 1 and 1/2 cups unsalted butter, softened to room temperature
  • 8 ounce full-fat brick cream cheese, softened to room temperature
  • 2 and 1/2 cups granulated sugar
  • 1/3 cup sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon of lemon extract
  • zest of one lemon
  • 6 large eggs, at room temperature
  • 3 cups cake flour (spooned & leveled)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt


  1. Preheat oven to 325°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
  2. Beat the butter on high speed until smooth and creamy, about 2 minutes, using  either a hand-held or free standing mixer.  Use a rubber spatula to scrape down the sides and up the bottom of the bowl.
  3. Add the cream cheese and beat on high speed until completely smooth and combined for about 1 minute.
  4. Add the sugar and beat on high speed until combined. This should take about 1 minute.
  5. Next add the sour cream, and flavorings: vanilla, almond, lemon, and lemon zest.  Beat on high speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a silicone or rubber spatula.
  6. Beat the eggs in 1 at a time allowing each to fully mix in before adding the next.  Use low speed. Do not overmix after the eggs have been added. After adding and combining the 6th egg, stop the mixer.
  7. Add the cake flour, baking powder, and salt. Beat on medium speed just until combined. Careful not to overmix. Give the batter a final turn with a silicone or rubber spatula to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick and very creamy.
  8. Pour/spoon batter evenly into prepared pan, leaving about 1 inch space from the top of the pan. Do not over fill the pan with batter. Tap the pan on the counter once or twice to dissipate any air bubbles. Bake for 75-85 minutes.  The key to pound cake is a slow and low bake time. Use a toothpick or cake tester to test for doneness. Once it comes out completely clean, the pound cake is done.
  9. Remove cake from the oven, cover with a clean kitchen towel, and let it cool for 2 hours inside the pan. Afterwords,  invert the slightly cooled pound cake onto a wire rack or serving dish to cool completely.
  10. Slice and serve with optional garnishes of a powdered sugar glaze or whipping cream and fresh berries.


Key Points:

1. Bake low and slow. Don’t over or under bake this cake.  Take your time! Follow the baking time and temperature carefully. See my video below that illustrates this point or go to my blog for more baking tips.

2. Mix all the ingredients throughly before adding the eggs.  mix in the eggs one at a time!

3. Make sure the cake pan isn’t overfilled with batter and probably greased!

Did you make this recipe?

Tag/Mention @jeanniejacobs on Instagram and hashtag it #ShineWithJustJeannie

Hungry for more delightful recipes? Dive into my recipe collection for a variety of treats that elevate your culinary experience.

Recipe Card powered byTasty Recipes

Enjoy this Lemon Cream Cheese Pound Cake, and let it inspire you to explore the richness of simple, elegant cooking. Whether you’re enjoying a quiet evening at home or hosting a dinner party, this cake is sure to impress and satisfy.


If you’re on the hunt for more chic and unique home decor ideas, dive into a world of elegance and inspiration with Just Jeannie’s collection of posts and tutorials by clicking here.


Embrace your creativity and when you bring a touch of Just Jeannie into your home, don’t forget to snap a photo and tag @JustJeannie on Instagram. We love celebrating your exquisite spaces and might even feature your decor flair in our stories!



Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Scroll to Top

Stay Connected

Get exclusive content and an inside look at my style, travels, and everyday moments with Just Jeannie.