The addition of cream cheese sets this Lemon Pound Cake recipe apart from others. It perfectly complements the lemon flavor of the cake while creating a melt-in-your-mouth texture.

Two slices of lemon cream cheese pound cake on a small plate, garnished with raspberry compote and whipped cream.

Lemon Pound Cake Recipe

At it’s heart, this blog is an ode to the Midwest, and with that, the things we love and use in our kitchens. Here’s looking at you, sour cream and mayonnaise.

And I think that cream cheese is really the third element in that creamy trio of perfection. Cream cheese is the secret ingredient in so many classic Midwest recipes, including this moist lemon pound cake recipe.

While many pound cakes are made with just butter and eggs for the fat component, what sets this recipe apart is the addition of cream cheese that perfectly complements the star flavor – lemon! – while creating the most tender crumb.

Why You’ll Love this Moist Lemon Pound Cake

  • With a triple shot of lemon flavor from fresh lemon juice, grated lemon zest and lemon extract, it takes like Spring in a slice of cake.
  • The cream cheese adds tanginess and gives the cake a velvety texture. It will practically melt in your mouth!
  • While the cake bakes, you’ll have plenty of time to whip up a quick raspberry compote for an extra special finishing touch.

“I made this for my book club and they RAVED about it. It was absolutely delicious.”

Ingredients on a light surface, including flour, egg, sugar, butter, extracts, raspberries and lemon.

Moist Lemon Pound Cake Recipe Ingredients

  • all-purpose flour – forms the base of the batter and the main structure of the cake.
  • cornstarch – helps the cake stay super tender by inhibiting gluten formatioon in the flour.
  • baking powder – the leavening agent for the cake, helping it rise.
  • salt – enhances the flavor of the cake by balancing sweetness.
  • unsalted butter – adds richness and moisture to the cake.
  • cream cheese – adds richness, moisture, and a subtle tangy flavor!
  • granulated sugar – sweeteens the cake and provides structure.
  • eggs – binds the ingredients together and provides stability for the cake.
  • lemon zest and juice – adds a bright, citrusy flavor to this recipe for lemon pound cake.
  • vanilla extract – enhances the overall flavor of the cake.
  • lemon extract – intensifies the lemon flavor!

Raspberry Compote Ingredients

  • raspberries – fresh are best, but frozen work in a pinch.
  • granulated sugar – the sweetness balances the tartness of the raspberries.
  • water – helps dissolve the sugar and raspberries into a soft jam-like texture.

How to Make a Cream Cheese Lemon Pound Cake

A mesh sifter sifting flour onto white parchment paper.

1. PREP. Preheat the oven, and spray a loaf pan with baking spray (or grease and flour it). Over a sheet of wax paper, sift your flour, cornstarch, baking soda and salt two times.

A mixing bowl with creamed butter and sugar and two beaters in it.

2. CREAM. In the bowl of a stand mixer fitted with paddle attachment, or with a hand mixer, beat the butter and cream cheese until combined, then add the sugar and beat until light and fluffy.

A mixing bowl with a cake batter topped with lemon zest and extracts, and two beaters in it.

3. EGGS + FLAVORS. Beat in the eggs one at a time, then beat in the lemon juice and zest, and the extracts.

A mixing bowl with cake batter topped with flour, and two beaters in it.

4. FLOUR. Add the flour in three additions, and beat on low until just combined between additions.

A loaf pan with light cake batter in it.

5. POUR. Pour the batter into the prepared pan and smooth the top of the batter.

A loaf pan filled with a baked pound cake.

6. BAKE. Transfer to the oven and bake 70 to 75 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes, then turn the cake out onto a wire rack and allow it to cool completely.

How to make this Raspberry Compote Recipe for Cake

A small saucepan filled with raspberries, sugar and water.

1. COMBINE. In a medium saucepan, stir together the raspberries, sugar and water.

A small saucepan filled with raspberry compote.

2. COOK. Cook over medium heat until the raspberries are broken down and have a jam-like consistency.

Recipe for Lemon Pound Cake Home Chef Tips

  • Taste the raspberry compote once it reaches a jammy consistency. If it’s too tart, add a tablespoon of sugar and boil another 1 minute until dissolved.
  • If the cake cools too much in the pan and won’t release, pop it back in a warm oven for about 5 minutes. This should warm up the pan just enough to release any cake stuck to the bottom.
Three slices of moist lemon pound cake topped with raspberry compote.

What to Serve with Lemon Cream Cheese Pound Cake

While this lemon pound cake is amazing plain or drizzled with the raspberry compote, you can take it to the next level by serving it with a dollop of homemade whipped cream or a scoop of vanilla ice cream.

A cream cheese lemon pound cake cross section, topped with raspberry compote.

How to store this recipe for Moist Lemon Pound Cake

Store your lemon cream cheese pound cake in an airtight container at room temperature, or for longer storage, in the refrigerator.

How long does lemon cream cheese pound cake last?

It will keep for up to 3 days at room temperature, or up to 1 week in the fridge, as long as it is tightly wrapped.

Can you freeze this lemon pound cake recipe?

Yes! To freeze this moist lemon pound cake recipe, wrap it tightly in plastic wrap AND foil, then place it in a freezer bag. It will keep well in the freezer for up to 3 months.

A recipe for lemon pound cake, fully baked, topped with fresh lemon slices and raspberries.

Cream Cheese Lemon Pound Cake FAQs

Why didn’t my lemon pound cake rise?

Several factors can contribute to a pound cake not rising properly, including over creaming the butter and sugar or over mixing the batter, or using expired baking powder.

What causes a pound cake to be gummy?

Overmixing the batter or not baking the cake long enough can result in a gummy texture. Mix until just combined, and bake until a toothpick inserted in the center comes out clean.

Why is my pound cake too moist?

Using too much liquid or underbaking your cake can result in a pound cake that is too moist. Carefully measure your ingredients and bake until the cake is cooked through.

Should you sift flour for pound cake?

Yes, sifting the flour helps ensure your cake has a lighter, fluffier texture. If you don’t have a sifter, you can simply whisk the flour to aerate it before adding it to the batter.

How long should pound cake cool in pan?

Allow the pound cake to cool in its pan for 15 minutes before transferring the cake directly to a wire rack to cool completely.

Should pound cake batter be thick?

Yes, pound cake batter should be thick and velvety.

Should eggs be room temperature for pound cake?

Yes, it’s best to use room temperature eggs when making pound cake, as they incorporate into the batter more easily.

Can you bake a pound cake in a glass loaf pan?

Glass baking dishes are not recommended for this lemon pound cake recipe. Glass baking dishes cause the outside of the cake to bake too quickly, resulting in an uneven bake. Choose a high quality, heavy metal loaf pan.

How do you thicken berry compote?

If your berry compote is too thin, the easiest way to thicken it is to simply continue to simmer it until it reaches your desired consistency. Remember that the compote will continue to thicken as it cools.

How long does homemade fruit compote last?

Homemade fruit compote lasts up to 1 week when refrigerated in an airtight container.

Can I freeze homemade compote?

Yes. Allow it to cool completely before transferring it to an airtight container and freezing up to 3 months.

A lemon pound cake recipe with several slices cut off, decorated with fresh lemon slices and raspberries.
A lemon pound cake cross section, topped with fresh lemon slices and raspberries.

Recipe for Moist Lemon Pound Cake

Yield: 10 servings
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes

The addition of cream cheese sets this Lemon Pound Cake recipe apart from others. It perfectly complements the lemon flavor of the cake while creating a melt-in-your-mouth texture.


For the Lemon Pound Cake:

  • Nonstick baking spray
  • 1-1/4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1-1/4 cups plus 2 tablespoons granulated sugar
  • 3 eggs, at room temperature
  • 1 tablespoon grated lemon zest (about 1 lemon)
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract

For the Raspberry Compote:

  • 8 ounces fresh raspberries
  • 1/4 cup granulated sugar
  • 1/4 cup water


  1. Make the Lemon Pound Cake: Preheat oven to 325 degrees F. Spray 8-1/2 x 4-1/2 x 2-1/2-inch (6 cup) loaf pan with baking spray.
  2. Over sheet of wax paper, sift flour, cornstarch, baking soda and salt two times.
  3. In bowl of stand mixer fitted with paddle attachment, beat butter and cream cheese at medium speed 30 seconds or until well combined. Gradually add sugar, then beat 5 minutes or until very light and fluffy, scraping down sides of bowl occasionally.
  4. Add eggs one at a time, beating until just combined between additions. Add lemon zest and juice, vanilla extract and lemon extract and beat until just combined.
  5. Reduce mixer speed to low. Add flour mixture in three additions, beating until just combined between additions and scraping down sides of bowl.
  6. Pour batter into prepared pan and smooth top of batter with spatula. Transfer to oven and bake 70 to 75 minutes or until toothpick inserted in center comes out clean. Transfer pan to wire rack; let cool 15 minutes. Run a thin knife around edge of pan, then turn cake out onto wire rack and allow to cool completely.
  7. Meanwhile, make the Raspberry Compote: In medium saucepan, cook raspberries, sugar and water over medium heat 14 to 16 minutes or until raspberries are broken down and mixture has a jam-like consistency, stirring occasionally.
  8. Slice and serve Lemon Pound Cake with Raspberry Compote.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 346Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 92mgSodium: 155mgCarbohydrates: 50gFiber: 2gSugar: 34gProtein: 5g

This website provides estimated nutrition information as a courtesy only. Nutrition information does not include any optional ingredients or toppings. You should calculate the nutrition information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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