Lemon Cream Cheese Pound Cake Recipe with Luscious Glaze

This Lemon Cream Cheese Pound Cake is tender, moist, and bursting with bright lemon flavor. A creamy cream-cheese filling and a buttery streusel topping give this loaf a bakery-style finish — somewhere between a lemon coffee cake and a classic pound cake baked in a loaf pan. If you love lemon desserts, also try the Lemon Custard Cake recipe mentioned below.

Easy Moist Lemon Loaf Cake

This lemon loaf comes together in a few simple steps and delivers a bright citrus punch in every bite. While the cake is delightful on its own, the center layer of cream cheese elevates the texture and flavor. If you prefer fruit additions, a lemon-blueberry version also pairs wonderfully with this batter.

Pound cake is traditionally dense, but this recipe yields a moist, velvety crumb that’s perfect for dessert or a special breakfast treat.

What You Need For This Lemon Pound Cake Recipe

This loaf is inspired by lemon cream cheese muffin recipes, so the ingredient list will feel familiar. Use fresh lemon juice and zest for the best, brightest flavor.

• Butter — Unsalted, brought to room temperature so it creams easily. It should be soft but not greasy.
• Lemons — Freshly squeezed juice and zest for maximum flavor. A little lemon extract and vanilla enhance the profile.
• Flour — All-purpose flour works well.
• Eggs — Provide structure and richness; the recipe uses both whole eggs and an egg yolk.
• Milk/Sour cream — Sour cream keeps the cake moist and tender; plain Greek yogurt can be substituted if needed.
• Cream cheese — Full-fat brick-style cream cheese for the filling, softened to room temperature.
• Sugars — Granulated sugar for the batter and filling; powdered sugar for the glaze; light brown sugar adds deeper flavor to the streusel (granulated can be used instead).

How To Make Lemon Pound Cake From Scratch

Start by preparing the streusel: combine flour, granulated sugar, light brown sugar, and a pinch of salt. Stir in melted butter and mix with a fork until coarse crumbs form. Set aside.

For the cream cheese filling, beat softened cream cheese with granulated sugar, vanilla or lemon extract, an egg white, and a little flour until just combined and smooth.

Whisk the dry cake ingredients (flour, baking powder, and salt) together and set aside. In a separate large bowl, cream softened butter with granulated sugar on high speed for about 2 minutes. Add the whole egg and egg yolk, lemon zest, vanilla, and lemon extract and beat for 2 more minutes. Mix in sour cream and freshly squeezed lemon juice until combined. With the mixer on low, incorporate the dry ingredients until just combined.

To assemble the loaf: spread about half of the lemon cake batter into the prepared 9 x 5-inch loaf pan. Dollop the cream cheese filling over the batter, leaving a small gap from the edges, and gently smooth the top with the back of a spoon. Cover the filling with the remaining batter — dollop and gently spread to avoid disturbing the cream cheese layer. Sprinkle the streusel crumbs evenly over the top.

Bake at 350°F (175°C) for about 55–70 minutes, or until the center is set and a toothpick inserted near the center comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil. Cool the loaf in the pan for 5–10 minutes, then use the parchment overhang to lift it onto a wire rack to cool completely.

While the cake cools, whisk the glaze by combining powdered sugar with 1 to 2 1/2 teaspoons of lemon juice, adding the juice gradually until you reach a drizzling consistency. Drizzle over the cooled loaf and slice to serve.

Enjoy!

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