Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake is moist, tender with a wonderful lemony flavor.   

Easy to make with a lemon cake mix and a few additional ingredients.

HOW TO INVERT (TURN UPSIDE DOWN ON CAKE PLATE)

After removing from oven, allow cake to cool in the pan for at least 30 minutes before removing.

Place cake plate over top of pan.  Turn pan upside down.  Tap gently.  The cake’s release from the pan is usually smooth.   

This dessert is a variation of my super popular Cream Cheese Pound Cake made with a vanilla cake mix.

WHAT IS A POUND CAKE? 

According to wikipedia.org, a pound cake is a made with a pound of each of flour, butter, eggs, and sugar.

Technically, this recipe is not a pound cake.  The weight is the inspiration for the name.

THE INGREDIENTS

A key ingredient is one box of super moist lemon cake mix.

DISCLAIMER (NOT SPONSORED):  I have not been paid to endorse the pictured products.  Delighted to share the ingredients I purchased and used to make this delicious pound cake.  All comments are my own.

INGREDIENTS (continued)

1/2 cup water, 4 medium eggs, lemon extract, unsalted butter, 1 package cream cheese (8 ounces), 1/2 cup granulated sugar, and 1 stick unsalted butte

THE FLAVORING

I use pure lemon extract.  Tastes better than imitation in my opinion. 

GREASE THE PAN 

Thoroughly grease a standard Bundt pan with vegetable oil OR no-stick cooking spray.

BAKING TIME

Preheat oven to 325.  Bake 40 to 45 minutes or until knife (or wooden skewer) inserted in center comes out clean.

THE LEMON GLAZE 

Easy to make with confectioners sugar and fresh lemon juice. 

Drizzle this glaze over Lemon Cream Cheese Pound Cake and enjoy a refreshing lemony tang.

IMPORTANT COOLING TIP

After removing from oven, allow cake to cool in the pan for at least 30 minutes before removing.

The release will be smooth.  Portions of cake will not stick to side of pan.

To obtain calories and nutritional information by weight, visit popular online nutritional calculator is myfitnesspal.com. 

Copy recipe link in the address bar and add it to their calculator.     

No need to type each ingredient.

Print Recipe

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.

Prep Time30 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Dessert

Cuisine: American

Keyword: #lemony, made from scratch

Servings: 14 servings

Cost: $15

Ingredients

Lemon Cream Cheese Pound Cake

• vegetable oil or no-stick cooking spray To grease bundt pan.
• 1 package (8 ounces) cream cheese, softened Use full-fat cream cheese.
• 1/2 cup granulated sugar
• 4 medium eggs
• 2 teaspoons lemon extract
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup water
• 1 box (15.25 ounces) lemon cake mix

Lemon Glaze

• 2 cups confectioner's sugar
• 4-1/2 tablespoons fresh lemon juice From 3 lemons.

Instructions

Lemon Cream Cheese Pound Cake

• Preheat oven to 325 degrees.
• 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.
• 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).
• 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.
• 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).
• 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.
• Cool 30 minutes before turning out onto a large plate. The release will be smooth.  Portions of cake will not stick to side of pan.
• Serve warm.
• 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

• In a medium bowl, stir together confectioners and fresh lemon juice until smooth. The glaze should be thick and pourable.
• Taste a sample. To achieve desired consistency and tang, add more confectioners sugar and/or fresh lemon juice.
• Drizzle glaze on cooled (or cold) Lemon Cream Cheese Pound Cake.