Pioneer Woman Lemon Cream Cheese Pound Cake Recipe

This dense, tender Pioneer Woman Lemon Cream Cheese Pound Cake Recipe is made with rich cream cheese, fresh lemon zest, and ready in about 95 minutes. Slicing through the thick golden crust reveals a moist crumb perfectly balanced by a sweet citrus glaze. I bake this whenever I need a comforting weekend treat.

What Makes This Version Different

I used to struggle with pound cakes turning out dry or crumbly. Adding a block of softened cream cheese completely changed my baking approach.

The extra fat creates an incredibly tight but tender texture that stays fresh for days. I was surprised by how much moisture the cream cheese retains.

Pioneer Woman Lemon Cream Cheese Pound Cake Recipe Ingredients

For the Cake:

• 1 1/2 cups unsalted butter, softened
• 1 (8-ounce) package cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 2 tablespoons fresh lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

For the Glaze:

• 2 cups powdered sugar
• 3 tablespoons fresh lemon juice

How To Make Pioneer Woman Lemon Cream Cheese Pound Cake Recipe

1. Cream the fats: Preheat oven to 325°F. Beat the softened butter and cream cheese in a large bowl until smooth and completely blended.
2. Add the sugar: Pour in the granulated sugar and beat on medium-high speed for five minutes until light and fluffy.
3. Incorporate the eggs: Add the eggs one at a time, mixing just until the yellow yolk disappears into the batter.
4. Mix the flavorings: Stir in the fresh lemon zest, lemon juice, vanilla extract, and salt until evenly distributed.
5. Fold in the flour: Gradually add the all-purpose flour, mixing on low speed until just combined to avoid a tough cake.
6. Bake the cake: Pour the heavy batter into a greased bundt pan. Bake for 75 minutes or until a toothpick comes out clean.
7. Glaze and serve: Let cool completely. Whisk the powdered sugar and lemon juice together, then drizzle over the cooled cake.

Recipe Tips

• Room temperature ingredients: Cold butter or eggs will cause the batter to curdle and affect the final texture.
• Measure flour correctly: Spoon the flour into your measuring cup and level it off so the cake does not become dense.
• Do not rush the creaming: Beating the butter, cream cheese, and sugar for a full five minutes builds the necessary structure.
• Cool before glazing: Applying the sweet lemon glaze to a warm cake will cause it to melt and slide right off.

What To Serve With Lemon Cream Cheese Pound Cake

A dollop of lightly sweetened whipped cream balances the bright citrus notes perfectly. You can also serve it with fresh macerated strawberries or raspberries for a beautiful color contrast.

How To Store

Keep the cake in an airtight container at room temperature for up to four days. You can also freeze unglazed slices wrapped tightly in plastic wrap for up to three months.

FAQs

Can I use a loaf pan instead?

Yes, but this makes a large amount of batter. You will need to divide it between two standard loaf pans and adjust the baking time.

Why did my pound cake sink in the middle?

Opening the oven door too early or underbaking can cause the center to collapse. Always check for doneness with a long skewer.

Can I use bottled lemon juice?

Fresh lemon juice provides a much brighter, natural flavor. Bottled juice can sometimes give the glaze a bitter or artificial aftertaste.

Nutrition

• Calories: 480 kcal
• Total Fat: 24g
• Saturated Fat: 15g
• Cholesterol: 125mg
• Sodium: 210mg
• Total Carbohydrate: 62g
• Protein: 6g

Try More Recipes:

• Pioneer Woman Cowboy Cookies Recipe
• Pioneer Woman Chocolate Pie
• Pioneer Woman Pecan Pie