The Sunshine Slice: My Ultimate Lemon Pound Cake with Cream Cheese Glaze (From Scratch!)
There’s something undeniably magical about the scent of lemons and butter baking together. It’s pure sunshine captured in an aroma, promising a slice of comfort that feels both decadent and bright. This Lemon Pound Cake recipe? It’s my kitchen’s golden child, born from years of chasing that perfect balance: dense, buttery crumb that melts on the tongue, infused with the zesty tang of fresh lemons, all crowned by a luxuriously creamy, slightly tangy cream cheese glaze. It’s the cake I bake when I need a guaranteed smile, the one that disappears faster than I can brew the tea. It reminds me of lazy Sunday afternoons at my grandmother’s, where the simple act of sharing cake felt like a warm hug. This isn’t just dessert; it’s a slice of pure, citrusy joy, baked entirely from scratch.
Why You’ll Love This Lemon Pound Cake from Scratch
Pure Sunshine in Every Bite: That vibrant, fresh lemon flavor cuts through the rich butteriness, creating an utterly addictive and refreshing treat.
Unbeatable Texture: Achieves the holy grail of pound cakes – dense yet incredibly tender, with a fine, moist crumb and a delicate, golden crust.
Cream Cheese Glaze Perfection: The glaze isn’t an afterthought; it’s a velvety, luscious partner that complements the lemon beautifully, adding a delightful tang and sweetness.
Surprisingly Simple: While it tastes luxurious, the method is straightforward classic baking. No fancy techniques, just good ingredients and care.
Crowd-Pleasing Champion: Universally loved! Perfect for brunches, potlucks, afternoon tea, or just because you deserve a bright, satisfying treat.
The Unexpected Fan Club President
My nephew, Liam, is famously… particular. Vegetables are enemy territory, and anything remotely “different” gets a hard pass. When I presented this gloriously golden Lemon Pound Cake dripping with its creamy glaze at a family gathering, he eyed it suspiciously. One tiny, reluctant forkful later? His eyes widened. “Auntie, this is the BEST cake EVER. It tastes like yellow!” High praise indeed from the toughest critic. He asked for seconds, and then tried to negotiate taking the whole loaf home. Seeing a kid who usually sticks to chocolate devour this citrusy, buttery delight was pure baking magic. Proof that this cake wins hearts!
What Makes This Lemon Pound Cake Truly Special
It’s all in the details and the quality:
Fresh Lemon Zest & Juice: Absolutely non-negotiable. Bottled juice lacks the vibrant, oily punch of fresh zest and the bright acidity of just-squeezed juice. They infuse every bite with pure sunshine.
Real Butter, Generously Measured: Pound cake is built on butter. Using high-quality, unsalted butter creates that rich, deep flavor and tender crumb you crave.
Full-Fat Cream Cheese (for the Glaze): Low-fat versions make the glaze thin and lackluster. Full-fat gives that luxuriously thick, spreadable, tangy-sweet consistency that sets this cake apart.
Sour Cream: Our secret weapon for moisture! It tenderizes the crumb, ensuring the cake stays incredibly moist for days, without making it heavy.
Pure Vanilla Extract: Enhances all the other flavors, adding a warm, complex sweetness that balances the lemon beautifully.
Making It Happen: Baking Your Sunshine Loaf
Alright, bakers, let’s preheat that oven to 325°F (165°C) – a slightly lower temp for even baking and that perfect golden crust. Grab your favorite loaf pan (a 9×5 inch is ideal) and give it a good coating with non-stick spray or butter, then a dusting of flour. Tap out the excess.
First, we wake up the lemons! Zest those sunny yellow beauties until you have a generous tablespoon of fragrant zest. Then, juice them – you’ll need about 1/4 cup of that tangy, fresh-squeezed nectar. Set these aside; they’re our flavor stars.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures our leavenings are evenly distributed for a perfect rise. In your large mixing bowl (or stand mixer bowl), it’s time for the butter and sugar. Beat them together on medium-high speed for a good 3-5 minutes. You want it to become incredibly light, fluffy, and almost pale in color. This creaming step is crucial for that signature pound cake texture – don’t rush it!
Now, beat in the eggs, one at a time, letting each fully incorporate before adding the next. Scrape down the bowl sides as needed. Beat in the vanilla extract, lemon zest, and lemon juice. The batter might look a little curdled at this point – that’s the lemon juice reacting; don’t panic! It will come together beautifully.
Gently reduce your mixer speed to low. We’re going to alternately add our dry ingredients and the sour cream. Start with about 1/3 of the flour mixture, mix just until combined. Then add half the sour cream, mixing gently. Repeat with another 1/3 flour, the rest of the sour cream, and finally the last of the flour. Mix only until the flour disappears – overmixing leads to toughness! The batter will be gloriously thick, creamy, and fragrant.
Pour this luscious batter into your prepared pan, smoothing the top gently. Bake for 60-75 minutes. The magic moment comes when a wooden skewer or toothpick inserted deep into the center comes out with just a few moist crumbs attached (no wet batter!), and the top is a deep, golden brown. The sides should pull away slightly from the pan.
Patience is key now! Let the cake cool in its pan on a wire rack for a solid 15 minutes. This allows it to set slightly. Then, carefully run a thin knife around the edges and gently invert it onto the rack. Let it cool completely before glazing – a warm cake will melt that beautiful glaze right off!
While the cake cools, make the dreamy cream cheese glaze. In a small bowl, beat softened cream cheese until completely smooth and creamy. Gradually beat in the powdered sugar, followed by the lemon juice and vanilla extract. Keep beating until it’s silky smooth and reaches a pourable, but still thick consistency. If it’s too thick, a tiny splash more lemon juice or milk will loosen it. Too thin? A bit more powdered sugar.
Once your cake is completely cool, drizzle that luscious, tangy-sweet glaze generously over the top, letting it cascade down the sides in irresistible creamy ribbons. Admire your masterpiece!
You MUST Know These Tips for Success
Room Temperature is Non-Negotiable: Butter, eggs, sour cream, and cream cheese MUST be truly at room temperature (about 1-2 hours out of the fridge). This ensures smooth mixing, proper emulsification, and even baking for that tender crumb.
Don’t Overmix After Adding Flour: Mix just until the flour disappears. Overmixing develops gluten, leading to a tough, dense cake instead of tender perfection.
Zest Before Juicing: It’s infinitely easier to zest a whole lemon!
Cool Completely Before Glazing: Patience! A warm cake = runny, absorbed glaze. A cool cake = beautiful, creamy topping.
Test for Doneness Early: Ovens vary. Start checking at 60 minutes. If the top browns too fast, tent loosely with foil.
Serving Up Sunshine
This Lemon Pound Cake with Cream Cheese Glaze is sublime all on its own, enjoyed with a cup of hot tea (Earl Grey is lovely) or coffee. For an extra special touch:
Serve slices with a dollop of lightly sweetened whipped cream and fresh berries (raspberries or blueberries are perfect).
Pair with a glass of chilled Prosecco or Moscato for a brunch treat.
Enjoy a slice as an afternoon pick-me-up with a glass of cold milk or lemonade.
Make It Different: Customize Your Citrus Dream
Citrus Twist: Swap lemon for lime or orange (adjust zest/juice amounts slightly). Meyer lemons add a sweeter, floral note.
Berry Burst: Fold 1 cup of fresh or frozen (don’t thaw) blueberries or raspberries into the batter with the final flour addition.
Poppy Seed Delight: Stir 1-2 tablespoons of poppy seeds into the dry ingredients.
Gluten-Free: Use a high-quality 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur).
Dairy-Free: Use plant-based butter sticks, unsweetened plain dairy-free yogurt instead of sour cream, and a dairy-free cream cheese alternative for the glaze (results may vary slightly).
Lighter Glaze: For a simpler drizzle, mix powdered sugar with just enough lemon juice to reach your desired consistency.
Keeping That Fresh-Baked Goodness
Storage: Store leftover cake covered at room temperature for up to 3 days. An airtight cake dome or tightly wrapped in plastic wrap works best. The glaze acts as a barrier, keeping it moist.
Refrigerating: If your kitchen is very warm or you need it to last longer (up to 5 days), refrigerate it. Bring slices to room temperature before serving for best texture and flavor.
Freezing: Freeze unglazed cake. Wrap the completely cooled cake tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature and glaze before serving. You can freeze glazed slices individually wrapped, but the glaze texture may change slightly.
Pound Cake Perfection Pointers
Weigh Your Flour: For ultimate accuracy and consistent results, use a kitchen scale. If using cups, fluff the flour, spoon it into the cup, and level it off – don’t scoop!
Avoid Overbaking: That skewer test is your best friend. A few moist crumbs are perfect; clean skewer might mean it’s overdone and dry.
Pan Matters: A light-colored metal loaf pan is ideal. Dark pans can cause over-browning; glass pans might require a slightly lower oven temp.
Even Baking: Rotate the pan halfway through baking for even color and doneness.
Frequently Asked Questions (FAQ)
Can I use bottled lemon juice? Honestly? I strongly recommend fresh. Bottled juice lacks the bright, vibrant flavor and can sometimes have a slightly bitter aftertaste. Fresh lemon juice and zest make a huge difference in this from scratch cake.
My glaze is too runny/thick! Help! No worries, it’s easily fixed! Too runny? Beat in more powdered sugar, a tablespoon at a time. Too thick? Beat in tiny drops of lemon juice or milk until it reaches that luscious, pourable consistency.
Why did my cake sink in the middle? This usually happens if the cake is underbaked or if the oven door is opened too early. Ensure you bake until the skewer comes out with just moist crumbs, and resist peeking before the 60-minute mark! Also, double-check your leaveners (baking powder/soda) aren’t expired.
Can I make this in a Bundt pan? Absolutely! Use a standard 10-12 cup Bundt pan, greased and floured very well. Baking time will be similar, maybe 5-10 minutes less. Start checking at 55 minutes. Let cool in the pan for 20 minutes before inverting.
The edges are getting too dark! Tent it! If the top is browning faster than the center is cooking, loosely cover the cake with aluminum foil for the remainder of the baking time.
The Ultimate Lemon Pound Cake from Scratch with Cream Cheese Glaze
Prep Time: 25 minutes
Cook Time: 65 minutes
Total Time: 1 hour 30 minutes (plus cooling)
Category: Dessert, Cake
Difficulty: Easy
Cuisine: American
Yield: 1 loaf (10-12 slices)
Ingredients
For the Lemon Pound Cake:
1 ½ cups (190g) all-purpose flour (spooned & leveled)
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup (170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large eggs, room temperature
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest (from 2-3 lemons)
1 teaspoon pure vanilla extract
½ cup (120g) full-fat sour cream, room temperature
For the Cream Cheese Glaze:
4 ounces (113g) full-fat cream cheese, softened to room temperature
1 cup (120g) powdered sugar, sifted
1 tablespoon fresh lemon juice
½ teaspoon pure vanilla extract
Pinch of salt (optional, enhances flavor)
Instructions
Prep: Preheat oven to 325°F (165°C). Generously grease and flour a 9×5 inch loaf pan.
Dry Mix: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar: In a large bowl using an electric mixer (hand or stand), beat softened butter and granulated sugar on medium-high speed until light, fluffy, and pale in color (about 3-5 minutes).
Add Eggs: Beat in eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
Add Lemon & Vanilla: Beat in lemon juice, lemon zest, and vanilla extract. Mixture may look slightly curdled; that’s okay.
Combine Wet & Dry: Reduce mixer speed to low. Add 1/3 of the flour mixture, mixing just until combined. Add half the sour cream, mixing until combined. Repeat with another 1/3 flour, the remaining sour cream, and finally the last of the flour. Mix only until just combined. Do not overmix.
Bake: Pour batter into prepared pan, smoothing the top. Bake for 60-75 minutes, or until a wooden skewer inserted deep into the center comes out with just a few moist crumbs attached. Tent loosely with foil if the top browns too quickly.
Cool: Let cake cool in the pan on a wire rack for 15 minutes. Carefully run a knife around the edges and invert the cake onto the rack to cool completely before glazing.
Make Glaze: While cake cools, beat softened cream cheese in a small bowl until completely smooth. Gradually beat in sifted powdered sugar. Beat in lemon juice and vanilla extract until smooth and pourable. Adjust consistency with a tiny bit more lemon juice or powdered sugar if needed.
Glaze & Serve: Once cake is completely cool, drizzle glaze generously over the top, allowing it to drip down the sides. Slice and enjoy!
Notes
Room Temperature is Key: This is non-negotiable for texture! Plan ahead.
Fresh Lemons: Use unwaxed lemons if possible, wash well before zesting.
Cooling: Rushing the cooling will cause the glaze to melt. Be patient!
Slicing: Use a sharp serrated knife for clean slices.
Tools You’ll Need
9×5 inch loaf pan
Mixing bowls (medium and large)
Electric hand mixer or stand mixer
Whisk
Rubber spatula
Zester or fine grater
Citrus juicer
Measuring cups and spoons
Kitchen scale (highly recommended)
Wire cooling rack
Small bowl for glaze
Allergy Info
Contains: Gluten, Dairy (Butter, Eggs, Sour Cream, Cream Cheese)
Nutrition Disclaimer: Nutritional information is an estimate only and will vary based on specific ingredients used and serving size.
