Double Lemon Pound Cake Recipe

Name: Double Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1 (8 ounce) package cream cheese, softened; 4 eggs, room temperature; 1 lemon cake mix; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 1 teaspoon grated lemon, rind of; 3/4 cup milk, room temperature; FROSTY LEMON GALZE; 2 tablespoons milk; 1 tablespoon butter; 2 1/2 cups sifted powdered sugar; 2 tablespoons fresh lemon juice; 1 teaspoon grated lemon, rind of

Servings: persons

CAKE
1 (8 ounce) package cream cheese, softened
4 eggs, room temperature
1 lemon cake mix
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 teaspoon grated lemon, rind of
3/4 cup milk, room temperature
FROSTY LEMON GALZE
2 tablespoons milk
1 tablespoon butter
2 1/2 cups sifted powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon grated lemon, rind of

1
Preheat oven to 350u00b0F.
2
Lightly grease and flour a 10-inch tube or Bundt pan.
3
For cake, in a large mixing bowl with an electric mixer, beat cream cheese until fluffy.
4
Add eggs one at a time, beating well after each addition.
5
In another bowl, combine cake mix, cinnamon, allspice and lemon peel.
6
On low speed add cake mixture, alternately with milk to the cream cheese mixture, beating until well combined.
7
Pour batter into prepared cake pan and bake for 30 minutes at 350u00b0F.
8
Reduce heat to 325u00b0F and bake for an additional 30 minutes more, or until cake tests done.
9
Cool in pan on a wire rack for 15 minutes.
10
Turn cake out onto rack and cool completely while preparing glaze.
11
For glaze, combine milk and butter in a saucepan.
12
Cook over medium heat until butter melts.
13
Gradually add sugar, lemon juice and lemon peel.
14
Mix well.
15
Spread glaze on cool cake.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: CAKE, 1 (8 ounce) package cream cheese, softened, 4 eggs, room temperature, 1 lemon cake mix, and more.

Yes, Double Lemon Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Lemon Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions