Lemon Cream Cheese Pound Cake

The quarantine has inspired many of us to fill our time with new and old hobbies. Learning how to bake has been a goal of mine, and I even got an electric mixer for Christmas. I am thankful that all of this extra time gave me the push I needed to start experimenting.

My fiancé’s parents have a huge Meyer lemon tree in their backyard. Every Spring they get hundreds of lemons, and I hated seeing them go to waste. I immediately thought to myself that I need to conquer making a cake! I got started by searching up recipes on Pinterest. I quickly found one that included all of the ingredients that I had in my fridge.

This cake is dense in texture, but light with the bright flavor of the lemon. Serve with a nice warm tea or glass of ice cold milk for a comforting afternoon dessert.

The Recipe:

For the cake:

-2 Meyer lemons, zest from both, juice from 1 (2 tbsp)

-1.5 tbsp vanilla extract

-8 oz. cream cheese, room temp

-2.5 sticks of unsalted butter (1.5 cups), room temp

-6 large eggs, room temp

-3 cups of granulated sugar

-3 cups of all-purpose flour

For the icing:

-1/2 cup of milk

-1/2 cup of granulated sugar

-1/2 cup of butter

-1 tsp vanilla extract


  1. Pre-heat oven to 350 °F
  2. Coat two small loaf pans with vegetable shortening and sugar.
  3. Put your butter, cream cheese and eggs out 30 minutes before you start cooking. If they are still cold, it is very hard to mix.
  4. Mix your cream cheese and butter together with a hand mixer until smooth.
  5. Add sugar to mix and beat with mixer, about 1-2 minutes.
  6. Add eggs 1 at a time, beat between each one.
  7. Add flour mixture, half a cup at a time and combine.
  8. Add lemon juice (around 2 tbsp), 3/4 of the lemon zest, vanilla extract, combine.
  9. Pour batter into prepared pans.
  10. Bake for 60-70 minutes, check at 60 minutes by putting a butter knife in the center. If it comes out clean it is ready to go.
  11. Let cool for 15-20 minutes.

For the icing:

  1. Put a small mixing bowl in a metal cake pan surrounded by ice water.
  2. Add butter, milk, sugar, and vanilla extract to a small sauce pan over medium heat. Mix frequently.
  3. Bring to a boil for 90 seconds.
  4. Pour the mixture into the mixing bowl and beat until silky.
  5. Pour over your cooled cakes and spread lightly.
  6. Sprinkle remaining lemon zest.


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