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Lemon Pound Cake & Muffins

This recipe is a variation of my original Cream Cheese Pound Cake. The lemon flavor gives it the perfect warm weather kick! This recipe will make a regular round bundt pan, two loaf pans, or 24 muffins.


  • 1 1/2 cups butter, softened at room temperature

  • 1 8 ounce package cream cheese, room temperature

  • 3 cups sugar

  • 6 eggs

  • 3 cups all purpose flour

  • 1 tbsp vanilla

  • 1 tbsp lemon extract

  • 5 tbsp fresh lemon juice

  • Optional: 1 pint fresh blueberries


  1. Preheat over to 325 degrees and grease a 10 inch tube/ bundt pan or two loaf pans or line 24 muffins.

  2. Cream together butter and cream cheese in an electric or handheld mixer.

  3. Add sugar, mixing until well blended.

  4. Add eggs and flour alternately, ending with flour.

  5. Blend in vanilla, lemon extract, and lemon juice.

  6. Optional: fold in blueberries

  7. Pour into greased pan and bake at 325 for 1 hour 25 minutes. For muffins, bake about 40 minutes.


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