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Lemon Cream Cheese Pound Cake
Lemon Cream Cheese Pound Cake is moist, tender and packed with lemony flavor. Easy to make with a lemon cake mix and a few additional ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Lemon Cream Cheese Pound Cake
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Lemon Cream Cheese Pound Cake
Lemon Glaze
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Lemon Cream Cheese Pound Cake
Lemon Glaze
Lemon Cream Cheese Pound Cake
Instructions
Lemon Cream Cheese Pound Cake
  1. Preheat oven to 325 degrees.
  2. Use a folded paper towel soaked in vegetable oil to thoroughly grease a bundt pan OR spray it with no-stick cooking spray. Set aside.
  3. In large bowl, combine softened cream cheese (room temperature), 1/2 cup sugar, 4 eggs, and 2 teaspoons vanilla extract. With mixer on low speed, mix together until smooth and creamy (about 1 minute).
  4. Add 1/2 cup melted unsalted butter (or vegetable oil), 1/2 cup of water and cake mix. With mixer on low speed, mix together just until combined (about 2 minutes). Batter will be thick and creamy. Set aside.
  5. Pour or spoon batter into prepared bundt pan. Smooth top with back of spoon. Batter will not fill pan (allows room for cake to rise).
  6. Bake 40-45 minutes OR until top springs back when lightly pressed. Or press a knife in center all the way down touching bottom. If it comes out clean, cake is done. A toothpick is too short for a pound cake because it only pierces top.
  7. Cool 30 minutes before turning out onto a large plate.
  8. Serve warm.
  9. Place Cream Cheese Pound Cake in a large container and seal shut with a lid. If preferred, wrap the cake with Saran wrap. Refrigerate at least 24 hours. Tastes MUCH BETTER than fresh out of the oven.
Lemon Glaze
  1. In a medium bowl, stir together confectioners and fresh lemon juice until smooth. The glaze should be thick and pourable.
  2. Taste a sample. To achieve desired consistency and tang, add more confectioners sugar and/or fresh lemon juice.
  3. Drizzle glaze on cooled (or cold) Lemon Cream Cheese Pound Cake.