Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake from Pillsbury™ Baking

Tags: Cakes

  • Prep Time: 15 min
  • Cook Time: 75 min
  • Ready Time: 150 min
  • Yield: 24 servings


  • Pillsbury™ Baking Spray with Flour


  • 3 cups sugar
  • 1 1/4 cups butter, softened
  • 1 (8 oz.) package cream cheese, softened
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon extract
  • 1/8 teaspoon salt
  • 6 large eggs
  • 3 cups Pillsbury™ Softasilk® Enriched & Bleached Cake Flour


  • 1 1/2 cups powdered sugar
  • 2 tablespoons butter, softened
  • 4 teaspoons grated lemon peel
  • 4 to 5 tablespoons lemon juice

Preparation Directions

  • HEAT oven to 325°F. Spray 10-inch tube pan, 12-cup fluted tube pan or two 9 x 5-inch loaf pans with flour no-stick cooking spray.
  • BEAT sugar, butter and cream cheese in large bowl until light and fluffy. Blend in on low speed lemon juice, vanilla, lemon extract and salt.
  • ADD eggs one at a time, beating after each addition. Add flour; beating until smooth. Pour batter into prepared pan.
  • BAKE 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Remove from pan. Cool completely.
  • BLEND glaze ingredients in small bowl; beat until smooth. Drizzle glaze over cake.

Nutritional Information Per Serving

Serving Size (1 slice, 1/24 of cake), Calories 340 (Calories from Fat 140), Total Fat 15g (Saturated Fat 9g, Trans Fat 0g), Cholesterol 90mg, Sodium 135mg, Total Carbohydrate 47g (Dietary Fiber 0g, Sugars 33g), Protein 4g; Percent Daily Value*: Vitamin A 10%, Vitamin C 4%, Calcium 2%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.