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

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Lemon Pound Cake with cream cheese filling is a delicious dessert for lemon lovers. This soft lemon cake features a creamy cream cheese layer, a buttery streusel crumb topping, and a sweet lemon glaze.

  • Total Time: 0 hours

Ingredients

Scale

Streusel Crumb Topping

  • 2/3 cup all-purpose flour
  • 2 tablespoons light brown sugar
  • 1/4 cup granulated sugar
  • Dash of salt
  • 1/4 cup unsalted butter, melted

Lemon Cake Mixture

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon extract
  • 1/2 cup sour cream

Cream Cheese Filling

  • 6 oz. cream cheese, room temperature
  • 3 tablespoons granulated sugar
  • 2 tablespoons flour
  • 1 egg white
  • 1 teaspoon vanilla or lemon extract

Glaze

  • 3/4 cup powdered sugar
  • 1 1/2–2 1/2 teaspoons lemon juice

Instructions

  1. Prepare the 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, and set aside.
  2. Make the streusel topping: Stir together the flour, granulated sugar, brown sugar, and salt. Add the melted butter and whisk with a fork until coarse crumbs form. Set aside.
  3. Make the cream cheese filling: Mix the softened cream cheese, sugar, vanilla or lemon extract, egg white, and flour just until combined.
  4. Prepare the dry ingredients: Whisk together the flour, baking powder, and salt for the lemon cake mixture. Set aside.
  5. Make the lemon cake batter: In a large bowl, mix the softened butter and sugar for about 2 minutes at high speed. Add the egg, egg yolk, lemon zest, vanilla, and lemon extract, and mix for 2 more minutes. Add the sour cream and lemon juice and mix just until combined. With the mixer running on low, mix in the dry ingredients.
  6. Assemble the loaf: Spread about half of the lemon cake mixture into the bottom of the prepared pan. Using a spoon, dollop the cream cheese mixture over the cake layer, without spreading it all the way to the edges. Gently smooth the top with the back of the spoon.
  7. Cover the cream cheese filling with the remaining cake mixture. Since the batter is thick, dollop it over the top, then gently spread it using the back of a spoon.
  8. Sprinkle the streusel crumbs evenly over the top.
  9. Bake: Place in the preheated oven and bake for about 56–70 minutes, or until the center has set. Tent the top loosely with aluminum foil if it starts browning too much.
  10. Cool for 5–10 minutes in the pan, then transfer to a rack to cool completely. Use the parchment paper overhangs to lift the loaf from the pan.
  11. Prepare the glaze: Stir the powdered sugar with the lemon juice. Start with 1 teaspoon of juice and gradually add more until the desired consistency is reached.
  12. Drizzle the glaze over the cooled cake and serve.
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 60–70 minutes
  • Category: Dessert, Breakfast
  • Method: Bake
  • Cuisine: American

Find it online: https://recipebyemma.com/lemon-pound-cake-with-cream-cheese-filling-easy-homemade-lemon-dessert/