Lemon Cream Cheese Pound Cake – Moist, Buttery Cake with Tangy Glaze

Lemon Cream Cheese Pound Cake delivers a dense yet soft crumb with a rich buttery base and a bright citrus lift.

As the cake bakes, the surface forms a golden crust with a natural crack, while the inside stays moist and tight-crumbed. The cream cheese glaze adds a smooth, slightly tangy layer that slowly drips over the edges.

The final texture balances richness with freshness, making each slice feel indulgent but not heavy.

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Ingredients (Serves 6–8)

For the cake
200 g butter (softened)
200 g cream cheese
180 g sugar
3 eggs
200 g flour
1 teaspoon baking powder
Zest of 1 lemon
2 tablespoons lemon juice
Pinch of salt

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For the glaze
100 g cream cheese
80 g powdered sugar
1–2 tablespoons lemon juice

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Step-by-step cooking

Step 1 – Cream base
Beat butter, cream cheese, and sugar until light and fluffy.

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Step 2 – Add eggs
Add eggs one at a time, mixing well after each addition.

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Step 3 – Add flavor
Mix in lemon zest and lemon juice.

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Step 4 – Add dry ingredients
Fold in flour, baking powder, and salt until just combined.

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Step 5 – Bake
Pour batter into a loaf pan and bake at 170°C until golden and set.

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Step 6 – Cool
Let the cake cool before glazing.

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Step 7 – Make glaze
Mix cream cheese, powdered sugar, and lemon juice until smooth.

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Step 8 – Finish
Drizzle glaze over the cake and let it drip naturally.

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Pro Tips
Do not overmix after adding flour to keep the crumb soft.
Use fresh lemon zest for stronger aroma.
Adjust glaze thickness depending on desired drip effect.

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Why This Performs
Glossy glaze drip visual
Golden cracked top texture
Bright lemon contrast with rich base
Clean slice presentation for videos