This Southern Lemon Cream Cheese Pound Cake Recipe with lemon glaze is buttery, moist and has just the right amount of lemon flavor to make it over-the-top delicious!

It’s made with simple ingredients and is easy-to-make. This lemon pound cake is perfect for special occasions and will have everyone at parties asking who made it.

Pound cake is a beloved southern dessert and for good reason. It’s dense texture with buttery flavor makes it hard to eat just one bite. Adding lemon to it is just a lemon lover’s ideal cake.

Some pound cakes can be dry, but not this moist recipe! You will love it!

Southern Cream Cheese Pound Cake Recipe

I use lemons rather than lemon extract in this recipe to give it the fresh lemon taste you can only get from lemons and their zest. I love the aroma of fresh cut lemons.

Can I use a loaf pan for this recipe?

Yes, you may use two 9″ x 5″ loaf pans for this recipe or you can use one 9″ x 5″ loaf pan and halve the recipe. This cake freezes well so you can use one loaf pan and freeze the other. See the freezing instructions below.

How many lemons will I need for this recipe?

You will need about 1 1/2- 2 lemons depending how juicy are the lemons. It’s best to have two lemons on hand just in case. For the cake batter, you’ll need the zest of one lemon and 1/4 cup of lemon juice plus another two tablespoons of lemon juice for the glaze.

You may not get 1/4 cup of lemon juice from only one lemon.

Also, be sure to zest the lemon before you juice it. It’s harder to zest afterwards as I’ve forgotten enough times to know that first hand.

Can I use all-purpose flour for this recipe?

You may use all-purpose flour, but the cake may have a more chewy texture because cake flour has a lower protein count than all-purpose flour. If you have corn starch on hand, you can see my substitute for cake flour in the recipe card below.

Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.

Ingredients

Cake Batter Ingredients

softened cream cheese (full fat)
softened salted butter
granulated white sugar
eggs
cake flour (see substitute in recipe card notes)
lemons (for juice and zest)
vanilla extract
salt

Note: there is no baking powder or baking soda in this recipe. The cake will still rise.

Lemon Glaze Ingredients

powdered sugar
lemon juice
milk

This is the same lemon glaze I use in my Best Italian Glazed Lemon Cookies Recipe!

Summary Instructions

The full, printable instructions are in the recipe card below.

First, preheat oven to 325F. Butter and flour a 10″ bundt pan or two 9″ x 5″ loaf pans.

Next, mix the butter and cream cheese and then add the sugar. Beat for five minute until fluffy.

Then, add the eggs, one at a time followed by the flour, one cup at a time.

Next, add the vanilla extract, lemon zest, lemon juice and salt.

Then, pour the cake batter into the prepared baking pan and bake for 1 1/2 hours or (more or less depending if your oven is not calibrated) until a toothpick comes out clean.

Last, let the cake cool and make the lemon glaze by mixing the powdered sugar, lemon juice and milk. Drizzle it on top of the cooled cake.

Storage

Store this lemon pound cake in an airtight container or covered in plastic wrap. You may keep it on the counter or in the refrigerator.

How to Freeze Pound Cake

To freeze this cake, let it cool completely to room temperature. Then, wrap the whole cake two times in plastic wrap and then once in aluminum foil and put it in your freezer for 2-3 months.

Or, you can freeze slices of cake and wrap them once in plastic wrap and then put the slices into a zipper freezer bag.

This Southern Lemon Cream Cheese Pound Cake Recipe is perfect for a delicious dessert for dinner or a special occasion. Plus, it freezes well to make ahead for parties.

Southern Lemon Pound Cake Recipe with Cream Cheese