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Lemon Cream Cheese Pound Cake Recipe | Moist & Tangy Dessert

In this video, I’m showing you how to make a delicious and moist Lemon Cream Cheese Pound Cake that’s bursting with fresh lemon flavor! 🍋 The perfect combination of tangy lemon, rich cream cheese, and buttery cake makes this dessert a hit for any occasion. Whether you're serving it as a sweet treat after dinner or at your next family gathering, this easy-to-follow recipe will have everyone asking for seconds!

For the Pound Cake:
8 ounces cream cheese – at room temperature, for a rich, creamy texture.
1 ½ cups unsalted butter – also at room temperature, to keep the cake moist and flavorful.
1 teaspoon salt – to balance the sweetness.
2 ½ cups granulated sugar – for that perfect sweetness.
1 package lemon instant pudding mix Note: Use the dry mix, do not hydrate the pudding.
6 large eggs – at room temperature for a light, fluffy cake.
3 cups sifted cake flour – sifted to ensure the cake is light and airy.
3 ½ teaspoons fresh lemon zest – to add a natural, fragrant lemon flavor.


For the Lemon Glaze:
1 1/3 cups powdered sugar – sifted to avoid any clumps.
3 tablespoons fresh lemon juice – adding a burst of tanginess to complement the cake.
Optional: Lemon zest for garnish – to elevate the visual appeal and give an extra hint of lemon flavor.


I’ll guide you step-by-step on how to get that perfect dense and moist texture, with tips on how to get the ideal balance of sweetness and citrusy tang. Plus, I'll show you how to make an optional lemon glaze for an extra punch of lemony goodness!

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