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Meyer Lemon Pound Cake with Cream Cheese Glaze

  • Author: Miss AK


For the cake:

  • 1 cup butter (2 sticks), softened
  • 1 package (8oz.) Philadelphia Cream Cheese, softened
  • 2 cups granulated sugar
  • 5 eggs
  • 3/4 cup milk
  • 1/3 cup Meyer lemon juice*
  • 2 tsp. vanilla extract 
  • 2 Tbsp. Meyer lemon zest
  • 3 and 1/3 cups all purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. salt

For the glaze

  • 1 cup powdered sugar
  • 4 Tbsp. Philadephia Cream Cheese
  • 23 Tbsp. Meyer lemon juice 


  1. Preheat the oven to 350F. Grease and flour a bundt pan. 
  2. Cream together the butter, cream cheese and sugar for 1 minute until light and fluffy. 
  3. Add the eggs, one at a time, beating after each addition. 
  4. Mix in the milk, Meyer lemon juice, zest, and vanilla. 
  5. In a separate medium sized bowl, whisk together the flour, baking powder, and salt.
  6. Add the dry ingredients to the wet in 3 stages, folding the batter together until just incorporated. Don’t overmix. 
  7. Pour the batter into the bundt pan and bake for 50-60 minutes. 
  8. Cool on a wire rack before glazing. 
  9. To make the glaze, whisk together the powdered sugar, cream cheese, and Meyer lemon juice. Add the juice gradually until you get the consistency you desire. 
  10. Drizzle on the glaze and serve! 


  • Regular lemon juice is a great substitute if you can’t find Meyer lemons. 

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