Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake

Adapted from dianasdesserts.com

Sunanda Sharma


  1. 270 Grams Flour
  2. 50 Grams Corn flour
  3. 450 Grams Sugar
  4. 6 Eggs
  5. 1/4 Teaspoon Baking Soda
  6. 1/4 Teaspoon Salt
  7. 255 Grams Butter
  8. 225 Grams Cream Cheese
  9. 1 Teaspoon Vanilla Essence
  10. 3 Tablespoons Lemon juice
  11. 2 Teaspoons Lemon Rind
  12. 100 Grams Sugar
  13. 60 Millilitres Lemon Juice


60 mins
  1. Add Photo

    Preheat oven to 160 degrees. Butter and flour a 10 inch bundt pan. keep aside.

  2. Add Photo

    Mix together flour, corn flour, salt and baking soda. Keep aside.

  3. Add Photo

    Beat cream cheese and butter until smooth. Add 450 gms sugar and beat the mixture for atleast 5 mins until light and fluffy.

  4. Add Photo

    Add eggs one at a time and beat well after each addition.

  5. Add Photo

    Mix in vanilla essence and lemon juice, followed by lemon rind.

  6. Add Photo

    Fold in the flour mixture into the above mixture in three additions.

  7. Add Photo

    Bake in the preheated oven for 1-1.5 hours.

  8. Add Photo

    Cool the cake in the pan for 10 mins and then flip it out of the pan.

  9. Add Photo

    Prepare the lemon syrup. For this, whisk together 100 gms of sugar and 60 ml lemon juice until sugar is dissolved.

  10. Add Photo

    Generously brush the lemon syrup over the cooled cake.

  11. Add Photo

    Sprinkle with granulated sugar and serve with strawberries.

Add Step



Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords