This Pound Cake Tastes Better on Day Two | Lemon Cream Cheese Bundt

Moist Lemon Cream Cheese Pound Cake, baked like an old fashioned Church Mother Bundt recipe: fine, tight crumb, clean lemon flavor, and a softness that holds for days. Cream cheese does the work, sour cream keeps it tender. Never heavy. Never dense. Never fails.

📖 Full recipe and ingredient list:
https://www.garysurbanlarder.com/reci...

This is a lemon cream cheese pound cake made the right way: lemon zest worked into the flour, fresh lemon juice in the batter, and a simple lemon glaze on top. No extract, no shortcuts — just a dependable method that produces a clean slice and real flavor. Watch as I make this delicious lemon pound cake from scratch.

For the best cake, bake it gently in a 12-cup Bundt pan, starting in a cold oven and baking to visual cues so it doesn’t dry out. It’s the kind of easy moist cake that tastes and looks bakery-made and still eats beautifully on day two.

Gear I used in this video:
KitchenAid Bowl-Lift Stand Mixer (US equivalent – 120V): https://amzn.to/457tNym
Nordic Ware Brilliance Bundt Pan (12-cup) https://amzn.to/4pEwsqy
Microplane zester https://amzn.to/45qli1p
Citrus juicer https://amzn.to/49BwQjI

Affiliate disclosure: I earn a small commission from qualifying purchases at no extra cost to you.

You’ll learn how to:
• Get maximum lemon flavor without using lemon extract
• Use cream cheese to improve texture and moisture, without heaviness
• Build a stable batter (and avoid overmixing once flour goes in)
• Prep a Bundt pan so the cake releases cleanly
• Know when a Bundt is done (and why bake time can vary)
• Make a simple lemon glaze that sets and looks clean on camera

Ingredients at a glance:
Cake: unsalted butter, cream cheese, granulated sugar, eggs, all-purpose flour, lemon zest, sea salt, baking soda, cream of tartar, vanilla extract, lemon juice, sour cream
Glaze: confectioners’ sugar, lemon juice, softened butter

Method in brief:
Cream butter + cream cheese → add sugar → add eggs one at a time → whisk dry ingredients with lemon zest → alternate dry mix with vanilla + lemon juice + sour cream additions (mixing gently) → bake in a well-prepped 12-cup Bundt pan → cool, then glaze with lemon + sugar + butter.

Timestamps
00:00 Intro
00:32 Pan prep
01:17 Overview of ingredients
02:03 Lemon zest + Dry ingredients
03:44 Creaming butter + cream cheese
06:06 Eggs + batter build
10:53 Into the pan / bake notes
13:39 Lemon glaze
15:46 Turn out + glazing
18:48 Slice + taste
20:40 Next day slice & goodbye

Why this works: Cream cheese brings richness and tenderness; sour cream rounds the crumb; lemon zest perfumes the flour; lemon juice gives brightness; glaze seals the surface and keeps the cake lively for days.

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