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Lemon Cream Cheese Pound Cake
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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.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 14 servings

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.