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Classic Old-Fashioned Cream Cheese Pound Cake Recipe Easy Lemon Glaze Included

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A rich and moist cream cheese pound cake with a bright, tangy lemon glaze that balances sweetness perfectly. This classic recipe is easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 8 oz (225g) cream cheese, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (375g) all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9×5-inch loaf pan generously with butter or non-stick spray, then lightly dust with flour. Optionally, line with parchment paper.
  2. In a large bowl, beat softened butter and cream cheese together until smooth and fluffy, about 3-4 minutes.
  3. Gradually add granulated sugar while continuing to beat until mixture lightens in color and becomes airy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. In a separate bowl, sift together all-purpose flour, baking powder, and salt.
  6. Add dry ingredients to the batter in three parts, alternating with milk, beginning and ending with the flour mixture. Mix gently after each addition just until combined.
  7. Stir in vanilla extract, folding it into the batter carefully.
  8. Pour batter into prepared pan and smooth the top with a spatula. Tap pan gently on counter to release air bubbles.
  9. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. Prepare lemon glaze by whisking powdered sugar, lemon juice, and lemon zest together until smooth and pourable. Adjust lemon juice for desired consistency.
  12. Drizzle lemon glaze evenly over cooled cake and let set for 15-20 minutes before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix after adding flour to avoid a dense cake. Allow cake to cool completely before glazing to prevent glaze from running. For dairy-free options, substitute almond or oat milk and use vegan butter and cream cheese alternatives. Gluten-free flour can replace all-purpose flour for a gluten-free version.

Nutrition

Keywords: cream cheese pound cake, lemon glaze, classic pound cake, easy dessert, old-fashioned cake, moist pound cake

Find it online: https://milacook.com/classic-old-fashioned-cream-cheese-pound-cake-recipe-easy-lemon-glaze-included/