One-Bowl Lemon Cream Cheese Pound Cake
A moist and tender pound cake with bright lemon flavor and a smooth cream cheese finish, perfect for an easy dessert or afternoon treat. This american-inspired desserts ready in about 100 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup, softened unsalted butter
- 8 oz, softened cream cheese
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 cup milk
Instructions
- Step 1: Preheat oven to 325°F. Grease and flour a 9x5-inch loaf pan thoroughly.
- Step 2: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt; set aside.
- Step 3: Using an electric mixer in a large bowl, beat 1 cup softened unsalted butter and 8 oz softened cream cheese on medium speed for 2 minutes until smooth and creamy.
- Step 4: Gradually add 1 3/4 cups granulated sugar, beating until light and fluffy, about 3 minutes.
- Step 5: Add 4 large eggs one at a time, mixing well after each addition.
- Step 6: Mix in 2 tbsp lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla extract until combined.
- Step 7: Reduce mixer speed to low and add the dry flour mixture alternately with 1/4 cup milk, beginning and ending with the flour mixture; mix just until combined.
- Step 8: Pour batter into prepared loaf pan and smooth the top with a spatula.
- Step 9: Bake for 70-80 minutes or until a toothpick inserted in the center comes out clean.
- Step 10: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Bowl Lemon Cream Cheese Pound Cake take to make?
Total time is about 100 minutes (20 min prep + 80 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover One-Bowl Lemon Cream Cheese Pound Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in One-Bowl Lemon Cream Cheese Pound Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Bowl Lemon Cream Cheese Pound Cake for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Bowl Lemon Cream Cheese Pound Cake?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
