This melt-in-your-mouth Small Lemon Cream Cheese Pound Cake is a smaller version of the original lemon pound cake but just as delicious. Baked in a 6-cup bundt pan, this tender, ultra-moist cake combines butter, cream cheese, fresh lemon juice, and lemon zest for a bright, tangy flavor. Finish it with a dusting of powdered sugar or a simple lemon glaze for an elegant treat any time of year.
Table of Contents
- Reasons You’ll Love This Recipe
- Ingredients Needed
- Let’s Make the Recipe
- Recipe FAQs
- More Lemon Treats to Enjoy!
- Small Lemon Cream Cheese Pound Cake Recipe
Reasons You’ll Love This Recipe
- Made in a 6-cup bundt pan—perfect size for 4–6 people.
- Versatile finishing: powdered sugar or a simple lemon glaze.
- Bright lemon flavor from fresh juice and zest, with tang from cream cheese.
- Extra moist, tender crumb that practically melts in your mouth.
- Easy to make with straightforward ingredients and simple steps.
Ingredients Needed
These are the ingredients you’ll need to make the Small Lemon Cream Cheese Pound Cake.
- Cake flour: Use cake flour for the lightest crumb (avoid all-purpose for best results).
- Salt: 1/4 teaspoon.
- Eggs: 3 large, room temperature.
- Fresh lemons: 2–3 medium lemons for juice and zest.
- Extracts: 1/2 teaspoon vanilla and 1/2 teaspoon lemon extract (optional but boosts lemon flavor).
- Unsalted butter: 3/4 cup (1 1/2 sticks), room temperature.
- Cream cheese: 4 ounces, softened to room temperature.
- Granulated sugar: 1 1/2 cups.
- Powdered sugar: For the lemon glaze or dusting.
Let’s Make the Recipe
Below is a concise overview of the method. For precise measurements and the full recipe card, see the recipe section further down.
- Beat unsalted butter and cream cheese together on medium speed for 2–3 minutes until smooth and well combined.
- Add granulated sugar and lemon zest; beat 3–4 minutes until pale and fluffy to incorporate air.
- Mix in the lemon juice and extracts until smooth.
- Add eggs one at a time on low speed, fully incorporating each before adding the next.
- Fold in the cake flour and salt on low speed or gently by hand until just combined—do not over-mix.
- Spread batter into a prepared 6-cup bundt pan and bake at 300ºF for 60–70 minutes, rotating halfway through. Cake is done when golden, springs back when pressed, and a tester comes out clean.
Recipe FAQs
Use a 6-cup bundt cake pan for this smaller version. A standard Nordic Ware 6-cup pan works well.
Cake flour is recommended because it yields a lighter, more tender crumb. Using all-purpose may produce a denser texture.
Streaking can result from over-creaming at too high a mixer speed. Cream the butter and sugar at medium speed and mix eggs and dry ingredients on low to avoid this issue.
Store in an airtight container at room temperature or refrigerated for up to 3 days. Freeze double-wrapped for up to one month; thaw to room temperature before serving.
More Lemon Treats to Enjoy!
Lemon Blueberry Streusel Scones
Mini Lemon Meringue Pies
Lemon Shortbread Cookies
Super Easy Lemon Bars
Small Lemon Cream Cheese Pound Cake
Ingredients
Small Lemon Cream Cheese Pound Cake
- 3/4 cup Unsalted Butter, room temperature
- 4 oz Cream Cheese, softened
- 1 1/2 cups Granulated Sugar
- 1 tbsp Lemon Zest
- 2 tbsp Fresh Lemon Juice
- 1/2 tsp Lemon Extract, optional
- 1/2 tsp Vanilla Extract
- 3 Large Eggs, room temperature
- 1 1/2 cups Cake Flour
- 1/4 tsp Salt
Lemon Glaze
- 1 cup Powdered Sugar
- 2-3 tbsp Fresh Lemon Juice
Instructions
Small Lemon Cream Cheese Pound Cake
- Position an oven rack in the center and preheat to 300ºF. Place a baking sheet on the rack to help the cake bake evenly. Generously spray a 6-cup bundt pan with a flour-based baking spray or butter and flour the pan.
- Using a stand or hand mixer with the paddle attachment, beat the butter and cream cheese on medium speed for 2–3 minutes until smooth and well combined.
- Add granulated sugar and lemon zest. Beat 3–4 minutes on medium speed until the mixture is light and fluffy. Mix in the lemon juice and extracts until smooth.
- Add eggs one at a time on low speed, fully incorporating each egg before adding the next.
- Add cake flour and salt. Mix on low speed until just combined, or fold in with a spatula. The batter should be thick, smooth, and pale.
- Transfer batter to the prepared pan and tap gently to release air bubbles. Place the pan on the preheated baking sheet and bake for 60–70 minutes at 300ºF, rotating halfway through. The cake is done when the top is golden, springs back when pressed, and a tester inserted into the center comes out clean. If the exterior browns too quickly, tent with foil for the last 15–20 minutes.
- Cool on a wire rack for 15–20 minutes, then invert the cake onto the rack, remove the pan, and let cool completely (about 2 hours).
Lemon Glaze (optional)
- Whisk powdered sugar and fresh lemon juice in a bowl until smooth. Pour over the cooled cake or drizzle over individual slices. Add more lemon juice to thin the glaze or more powdered sugar to thicken. Alternatively, dust with powdered sugar or serve plain.
Video
Notes
This cake stores well in an airtight container at room temperature or in the refrigerator for up to 3 days. Freeze double-wrapped for up to one month. For the cake and glaze, I used juice and zest from 2–3 medium lemons; extra juice can be refrigerated in a sealed container. This recipe is adapted from the original Lemon Cream Cheese Pound Cake recipe.
Nutrition
Nutritional information is an estimate and can vary depending on ingredients used.