Lemon Pound Cake with Cream Cheese Filling – Easy Homemade Lemon Dessert

Lemon Pound Cake with Cream Cheese Filling is a delicious homemade dessert that combines bright lemon flavor with a rich, creamy center. Each slice features soft lemon cake, a smooth cream cheese layer, and a buttery streusel topping finished with a sweet lemon glaze.
The combination of fresh lemon juice, lemon zest, sour cream, and lemon extract gives this cake its distinctive citrus flavor. The cream cheese filling adds a creamy contrast, while the crumb topping creates a lovely finish. Whether you’re preparing a dessert for family gatherings or looking for something special to enjoy with breakfast, this lemon pound cake is a wonderful choice.

Why You’ll Love This Lemon Pound Cake

• Fresh lemon flavor: Lemon zest, freshly squeezed lemon juice, and lemon extract bring citrus flavor throughout the cake.
• Creamy cheesecake-style center: A sweet cream cheese filling creates a delicious layer between the lemon cake batter.
• Buttery streusel topping: Flour, brown sugar, granulated sugar, and melted butter form a crumbly topping.
• Sweet lemon glaze: A simple powdered sugar and lemon juice glaze finishes the cake with extra citrus flavor.
• Perfect for different occasions: Serve it as a dessert, share it at family gatherings, or enjoy a slice for breakfast.

Lemon Pound Cake Ingredients

This recipe has four components: the streusel crumb topping, lemon cake mixture, cream cheese filling, and lemon glaze. Each layer adds a different flavor and texture.

For the Streusel Crumb Topping

• All-purpose flour: Provides the structure for the crumb topping.
• Light brown sugar: Adds sweetness and a deeper sugar flavor.
• Granulated sugar: Balances the brown sugar and sweetens the crumbs.
• Salt: Balances the sweetness.
• Unsalted butter: Melted butter brings the crumb mixture together and creates buttery streusel pieces.

For the Lemon Cake Mixture

• All-purpose flour: Gives the cake its structure.
• Baking powder: Helps the cake rise.
• Salt: Balances the flavors.
• Unsalted butter: Adds richness and a tender texture.
• Granulated sugar: Sweetens the cake.
• Egg and egg yolk: Contribute structure and richness.
• Lemon zest: Provides fresh lemon flavor.
• Freshly squeezed lemon juice: Adds natural citrus flavor.
• Vanilla and lemon extract: Give the cake additional flavor.
• Sour cream: Adds moisture and richness to the batter.

For the Cream Cheese Filling

• Cream cheese: Creates the smooth, creamy center.
• Granulated sugar: Sweetens the filling.
• Flour: Helps give the filling structure.
• Egg white: Helps bind the ingredients.
• Vanilla or lemon extract: Adds flavor to the cream cheese layer.

For the Lemon Glaze

• Powdered sugar: Creates the sweet glaze.
• Lemon juice: Adds citrus flavor and helps achieve the desired consistency.

Helpful Tips for Making Lemon Pound Cake

A few simple preparation details help make this layered lemon cake easier to assemble.

• Use softened butter and cream cheese: Room-temperature ingredients are easier to mix smoothly into the cake batter and filling.
• Prepare the streusel first: Making the crumb topping before assembling the cake keeps the process organized.
• Mix the cream cheese filling just until combined: Avoid unnecessary mixing once the ingredients have come together.
• Dollop the thick cake batter: Instead of trying to pour it over the cream cheese filling, add spoonfuls and gently spread them using the back of a spoon.
• Keep the filling away from the edges: Spreading it over the center of the first cake layer helps maintain the layered structure.
• Watch the top while baking: If the streusel or cake begins browning too much, loosely tent the pan with aluminum foil.
• Cool the cake completely: Letting the loaf cool before adding the glaze makes it easier to finish and serve.

How to Make Lemon Pound Cake with Cream Cheese Filling

This recipe is prepared in several easy stages. Make the streusel and cream cheese filling first, mix the lemon cake batter, assemble the layers, and bake until the center is set.

Step 1: Prepare the Loaf Pan

Preheat the oven to 350°F.

Grease a 9 x 5-inch loaf pan with baking spray. Line the bottom with parchment paper, leaving a large overhang on the sides. Set aside.

The parchment paper overhang will help you lift the finished loaf out of the pan after cooling.

Step 2: Make the Streusel Crumb Topping

In a bowl, stir together the all-purpose flour, light brown sugar, granulated sugar, and salt.

Add the melted butter and whisk with a fork until coarse crumbs form.

Set the streusel topping aside while preparing the other components.

Step 3: Prepare the Cream Cheese Filling

In a separate bowl, combine the softened cream cheese, granulated sugar, vanilla or lemon extract, egg white, and flour.

Mix just until the ingredients are combined and the filling is smooth.

Set aside.

Step 4: Mix the Lemon Cake Batter

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the softened butter and granulated sugar on high speed for approximately 2 minutes.

Add the egg, egg yolk, lemon zest, vanilla, and lemon extract. Mix for another 2 minutes.

Add the sour cream and freshly squeezed lemon juice, mixing just until combined.

With the mixer running on low speed, gradually mix in the dry ingredients until incorporated.

Step 5: Assemble the Cake Layers

Spread approximately half of the lemon cake batter into the bottom of the prepared loaf pan.

Using a spoon, dollop the cream cheese filling over the cake layer. Keep the filling away from the edges.

Use the back of a spoon to gently smooth the filling.

Cover the cream cheese layer with the remaining lemon cake batter. Since the batter is thick, add it in spoonfuls and gently spread it over the filling with the back of a spoon.

Step 6: Add the Streusel and Bake

Sprinkle the prepared streusel crumbs evenly over the top of the cake.

Place the loaf pan in the preheated 350°F oven and bake for approximately 56–70 minutes, or until the center has set.

If the top begins browning too much before the cake is ready, loosely tent it with aluminum foil.

Step 7: Cool the Cake

Remove the cake from the oven and let it cool in the pan for 5–10 minutes.

Transfer it to a rack to cool completely. Use the parchment paper overhang to lift the loaf out of the pan.

Allowing the cake to cool completely before glazing helps make the finishing step easier.

Step 8: Prepare the Lemon Glaze

In a small bowl, stir together the powdered sugar and lemon juice.

Start with 1 teaspoon of lemon juice and gradually add more until the glaze reaches your desired consistency. The recipe calls for 1½–2½ teaspoons in total.

Drizzle the glaze over the cooled cake and serve.

Serving Suggestions

This Lemon Pound Cake is delicious served as a dessert or alongside breakfast and brunch spreads.

The creamy filling, lemon-flavored cake, buttery streusel, and sweet glaze make each slice satisfying on its own.

For a pretty presentation, slice the cooled loaf into even pieces so the cream cheese center is visible. Arrange the slices on a serving plate and let the lemon glaze finish the look.

It’s a lovely cake to share during family gatherings, holidays, and casual weekend get-togethers.

Frequently Asked Questions

What makes this Lemon Pound Cake different from regular pound cake?

This version includes a cream cheese filling layered inside the lemon cake batter. It also has a buttery streusel crumb topping and a lemon glaze, giving it several textures and layers of flavor.

Can I use vanilla extract instead of lemon extract in the cream cheese filling?

Yes. The supplied recipe allows either vanilla extract or lemon extract in the cream cheese filling. Choose the flavor you prefer.

Why is the lemon cake batter thick?

The recipe includes sour cream and butter, creating a thick batter. Adding the remaining batter in spoonfuls and gently spreading it over the cream cheese filling makes assembly easier.

How do I know when the cake is done?

Bake for approximately 56–70 minutes, or until the center has set. If the top begins browning too much, loosely cover it with aluminum foil.

When should I add the lemon glaze?

Allow the cake to cool completely before drizzling the glaze over the top. This helps make the finishing step easier.

Storage and Make-Ahead Tips

The streusel topping, cream cheese filling, and lemon cake batter can be prepared in separate stages before assembling the loaf.

Once baked, let the cake cool for 5–10 minutes in the pan before transferring it to a rack. Allow it to cool completely before adding the lemon glaze.

Because this recipe contains a cream cheese filling, refrigerate leftover cake in a covered container. Keep it chilled until ready to serve.

Final Thoughts

Lemon Pound Cake with Cream Cheese Filling brings together everything that makes a homemade lemon dessert special: bright citrus flavor, a creamy center, buttery streusel crumbs, and a sweet lemon glaze. It’s a beautiful loaf cake to prepare for family gatherings, breakfast tables, or whenever you’re craving a homemade lemon treat. Save this recipe and enjoy a slice of this delicious layered cake!

Print