Moist Lemon Pound Cake Recipe with Cream Cheese Frosting Easy and Perfect

Let me tell you, the scent of fresh lemons mingling with rich butter and sugar as that pound cake bakes is enough to make anyone’s mouth water. The first time I baked this moist lemon pound cake with cream cheese frosting, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make lemon desserts that felt like sunshine on a plate. This recipe brings back that pure, nostalgic comfort, but with a touch of creamy frosting that makes it dangerously easy to fall in love all over again.

My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). Honestly, whether it’s a weekend treat, a sweet surprise for guests, or a bright spot on your Pinterest cookie board, this moist lemon pound cake with cream cheese frosting fits the bill. Perfect for potlucks, afternoon tea, or a sweet treat for your kids, it’s a recipe I’ve tested more times than I can count—in the name of research, of course! It’s become a staple for family gatherings and gifting, and you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Having baked and tweaked this lemon pound cake recipe countless times, I can say with confidence it’s a winner for many reasons. Here’s why you’ll want to bake it yourself:

• Quick & Easy: Comes together in under 15 minutes of prep time, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Any Occasion: Whether brunch, potlucks, or cozy dinners, it fits right in.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—no leftovers here!
• Unbelievably Delicious: The combo of moist, dense cake with tangy, creamy frosting is pure comfort food.

What sets this lemon pound cake apart isn’t just the zesty lemon flavor but the way the cream cheese frosting perfectly balances the sweetness with a slight tang. I love that the cake stays moist for days—that’s a game-changer. Also, blending the butter and sugar just right creates that crumb you want without being heavy. Honestly, it’s the kind of dessert that makes you close your eyes after the first bite because it hits that sweet spot between bright and rich. Perfect for impressing guests without stress or turning a simple moment into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold lemon flavor and a satisfyingly moist texture without any fuss. Most of these are pantry staples, and substitutions are easy if you need them.

• For the Lemon Pound Cake Batter:
• 1 cup (226g) unsalted butter, softened (I recommend using European-style butter for richness)
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature (helps with even mixing)
• 3 cups (375g) all-purpose flour, sifted (for lightness)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk, room temperature (adds tang and moisture)
• 2 tablespoons fresh lemon zest (about 2 large lemons)
• 1/4 cup (60ml) fresh lemon juice (for that bright, genuine lemon flavor)
• 1 teaspoon pure vanilla extract
• For the Cream Cheese Frosting:
• 8 oz (225g) cream cheese, softened
• 1/2 cup (113g) unsalted butter, softened
• 3 cups (360g) powdered sugar, sifted (to avoid lumps)
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest (optional, for extra zing)
• 1/2 teaspoon pure vanilla extract

If you want to switch it up, almond flour works well for a gluten-free twist, but the texture will be a bit different. For a dairy-free option, swap butter and cream cheese with coconut-based alternatives—just keep in mind the flavor will shift slightly. When it’s lemon season, I often use organic lemons for the best zest and juice. And a quick tip: zest lemons before juicing to make life easier.

Equipment Needed

To make this moist lemon pound cake with cream cheese frosting, you’ll want a few trusty kitchen tools. Here’s what I use and recommend:

• 9×5-inch (23×13 cm) loaf pan – classic size for pound cakes. If you don’t have one, a bundt pan works too but adjust baking time slightly.
• Electric mixer (stand or hand) – makes creaming butter and sugar a breeze. I’ve tried both, and honestly, a stand mixer saves my wrists.
• Mixing bowls – at least two, one for dry ingredients and one for wet.
• Microplane or fine grater – for zesting lemons finely without the bitter pith.
• Measuring cups and spoons – accuracy is key, especially with baking soda and salt.
• Rubber spatula – perfect for folding in flour gently.
• Cooling rack – helps the cake cool evenly and prevents sogginess.

If you’re on a budget, you can substitute a whisk and some elbow grease for the mixer, but it’ll take longer. Keeping your loaf pan well-greased or lined with parchment paper helps with cleanup and cake release. I learned that the hard way after a few stuck cakes!

Preparation Method

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan thoroughly with butter or non-stick spray, then lightly dust with flour. Alternatively, line it with parchment paper hanging over the edges for easy removal. This step takes about 10 minutes.
2. Cream Butter and Sugar: In a large bowl, use your electric mixer to beat 1 cup (226g) softened unsalted butter and 2 cups (400g) granulated sugar together until light and fluffy—about 4-5 minutes on medium speed. You’ll notice the mixture turning pale and airy, which is the key for a tender crumb.
3. Add Eggs: Crack in 4 large room temperature eggs one at a time, beating well after each addition. This helps the batter emulsify properly. The batter might look a bit curdled here—that’s normal, just keep mixing gently.
4. Mix Dry Ingredients: In a separate bowl, whisk together 3 cups (375g) all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
5. Combine Wet Ingredients: In a measuring cup or small bowl, mix 1 cup (240ml) buttermilk, 2 tablespoons fresh lemon zest, 1/4 cup (60ml) fresh lemon juice, and 1 teaspoon vanilla extract.
6. Alternate Adding Dry and Wet: With your mixer on low, add the dry ingredients and buttermilk mixture alternately to the butter mixture, starting and ending with the dry ingredients. So, add one-third dry, half wet, one-third dry, half wet, and finish with the last third dry. Mix just until combined after each addition—overmixing can lead to a tough cake.
7. Pour and Smooth: Pour the batter into your prepared loaf pan. Use a spatula to smooth the top evenly. Tap the pan gently on the counter to release any air bubbles.
8. Bake: Place the pan in the preheated oven and bake for 60–70 minutes. Start checking at 60 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. If it’s wet batter, bake a bit longer but watch closely to avoid drying out.
9. Cool: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then transfer it to a cooling rack to cool completely before frosting. This cooling step is crucial for the frosting to spread nicely without melting.
10. Make the Frosting: While the cake cools, beat together 8 oz (225g) softened cream cheese and 1/2 cup (113g) unsalted butter until smooth and creamy. Gradually add 3 cups (360g) powdered sugar, beating on low speed to avoid clouds of sugar. Mix in 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, and optional 1/2 teaspoon lemon zest for extra zing. If the frosting is too thick, add a teaspoon or two of milk or cream to reach your desired consistency.
11. Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top using an offset spatula or butter knife. For a fun touch, you can zest some extra lemon over the frosting for decoration.

Tip: If your frosting feels too soft, pop it in the fridge for 15 minutes before frosting. Also, if your cake edges brown too fast, tent with foil halfway through baking.

Cooking Tips & Techniques

When making this lemon pound cake, a few tricks can save you from common pitfalls. First, don’t skimp on the room temperature ingredients; cold butter or eggs can cause the batter to separate or bake unevenly. I learned that the hard way when my cake ended up lumpy once.

Also, creaming the butter and sugar well is key. It traps air and makes the cake lighter. If you rush this step, the cake might be dense or dry. For zesting lemons, I use a microplane—it’s fast and avoids the bitter white pith. Avoid overmixing the batter after adding flour; overworked gluten means a tough cake, which nobody wants.

Keep an eye on your oven temperature; ovens vary, and too hot means burnt edges and undercooked centers. Use an oven thermometer if you can. Multitasking tip: start the frosting while the cake cools so you’re ready to frost as soon as it’s cool.

Finally, frosting a warm cake is a no-go unless you want a melty mess. Patience here really pays off and keeps that frosting thick and luscious.

Variations & Adaptations

This moist lemon pound cake with cream cheese frosting is super versatile. Here are a few ways I’ve tweaked it:

• Berry Lemon Pound Cake: Fold in 1 cup fresh or frozen blueberries or raspberries to the batter for a fruity twist. Adjust bake time by a few minutes.
• Gluten-Free Version: Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly different but just as tasty.
• Low-Sugar Option: Reduce the sugar by 1/4 cup in both cake and frosting for a less sweet, more tart version. Use powdered erythritol in frosting for keto-friendly.
• Dairy-Free Alternative: Use coconut oil instead of butter and dairy-free cream cheese (like Tofutti) for the frosting. The lemon flavor helps keep it fresh.

One personal favorite is swirling in a teaspoon of lavender buds into the batter for a delicate floral note that pairs beautifully with the lemon. Just a sprinkle is enough to make it feel fancy.

Serving & Storage Suggestions

This lemon pound cake is best served at room temperature so the cream cheese frosting is soft and luscious. Slice it up for afternoon tea, brunch, or as a light dessert after dinner. It pairs wonderfully with a cup of Earl Grey or a fresh berry salad.

Store leftover cake tightly wrapped in plastic wrap or in an airtight container in the fridge for up to 5 days. The flavors actually deepen after a day, which is a nice surprise. If you want to freeze it, wrap well in plastic and foil, and freeze for up to 3 months. Thaw overnight in the fridge and bring to room temp before serving.

Reheat slices for 10-15 seconds in the microwave if you prefer warm cake, but be careful not to melt the frosting too much. This cake also travels well, making it perfect for potlucks or gifting. Just remember to keep it cool if you’re transporting it on a warm day.

Nutritional Information & Benefits

Per slice (based on 12 servings), this moist lemon pound cake with cream cheese frosting contains approximately:

Calories	380 kcal
Fat	22g
Carbohydrates	42g
Protein	4g
Sugar	30g

The recipe includes fresh lemon juice and zest, which are great sources of vitamin C and antioxidants, supporting immune health. Using buttermilk adds a pleasant tang plus calcium and probiotics, aiding digestion. While this cake isn’t low-calorie, it’s made with real ingredients and no artificial additives, making it a wholesome treat to enjoy in moderation.

For those with dietary needs, the recipe can be adapted to gluten-free and dairy-free versions without sacrificing flavor. Just watch out for allergens like eggs and dairy if you’re serving guests with sensitivities.

Conclusion

This moist lemon pound cake with cream cheese frosting is one of those recipes you’ll find yourself returning to again and again. It’s simple, reliably delicious, and fits so many occasions—from casual family dessert to something special for guests. I love how easy it is to make yet how impressive it looks and tastes.

Feel free to customize it with your favorite twists—whether adding berries, switching up the frosting, or trying a gluten-free version. Honestly, it feels like a warm hug in cake form, and I hope it brings that same joy to your kitchen and table. So go ahead, bake it, share it, and tell me how it turns out—I’m always excited to hear your dessert stories!

FAQs

Can I make this lemon pound cake ahead of time?

Absolutely! You can bake the cake a day or two in advance and keep it wrapped tightly in the fridge. Frost it just before serving for the best texture.

How do I prevent the cream cheese frosting from melting?

Make sure your cake has cooled completely before frosting. Also, keep the frosting chilled if you’re not serving immediately to maintain its consistency.

Can I use lemon extract instead of fresh lemon juice and zest?

You can, but fresh lemon juice and zest provide a brighter, more natural flavor. If using extract, reduce other liquid slightly and use sparingly to avoid bitterness.

What if I don’t have buttermilk?

Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. It’s a quick homemade buttermilk substitute that works perfectly.

How should I store leftover frosted cake?

Keep it in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for the best flavor and texture.

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