3-Flavor Pound Cake with Lemon Cream Cheese Icing

This 3-Flavor Pound Cake with Lemon Cream Cheese Icing is one of my favorite desserts to bake when I want something rich, buttery, and unforgettable. With vanilla, almond, and lemon extracts swirled into the batter, each slice bursts with layered flavor. The lemon cream cheese icing adds a bright, tangy finish that makes this cake impossible to resist.

Why You’ll Love This Recipe

I love how this cake combines simplicity with bold, complex flavor. The trio of extracts gives the pound cake a nostalgic, bakery-style taste, while the lemon icing adds a creamy citrus punch that perfectly balances the dense, sweet crumb. It’s perfect for holidays, brunches, or just when I want something special with my coffee or tea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• All-purpose flour

• Baking powder

• Salt

• Milk

• Vanilla extract

• Lemon extract

• Almond extract

For the lemon cream cheese icing:

• Cream cheese (softened)

• Unsalted butter (softened)

• Powdered sugar

• Lemon juice

• Lemon zest

• Vanilla extract (optional)

Directions

1. I preheat the oven to 325°F (163°C) and grease and flour a bundt or loaf pan.

2. In a large bowl, I cream the butter and sugar together until light and fluffy.

3. I add the eggs one at a time, beating well after each addition.

4. In a separate bowl, I whisk together the flour, baking powder, and salt.

5. I add the dry ingredients to the wet mixture alternately with milk, mixing until just combined.

6. I stir in the vanilla, almond, and lemon extracts.

7. I pour the batter into the prepared pan and smooth the top.

8. I bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

9. I let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

To make the icing:
10. In a bowl, I beat the cream cheese and butter until smooth.
11. I gradually add the powdered sugar, then stir in the lemon juice, zest, and vanilla if using.
12. Once the cake is completely cool, I spread or drizzle the icing over the top.

Servings and timing

This recipe makes about 12 slices.
Prep time: 15 minutes
Cook time: 60 minutes
Cooling and icing time: 45 minutes
Total time: 2 hours

Variations

Sometimes I use orange or coconut extract in place of almond for a different twist. I’ve also folded in fresh blueberries or raspberries for added color and tartness. If I want a glaze instead of frosting, I thin the icing with a bit more lemon juice until it’s pourable.

Storage/reheating

I store the cake covered at room temperature for up to 2 days or in the fridge for up to 5 days. To keep it moist, I wrap it in plastic wrap or place it in an airtight container. I bring it to room temperature before serving. This cake also freezes well—I freeze slices wrapped individually and thaw them as needed.

FAQs

Can I use only one extract instead of three?

Yes, I sometimes use just vanilla if that’s all I have. But the combination of three flavors gives this cake its signature taste.

Why is my pound cake too dense?

I make sure not to overmix the batter and always cream the butter and sugar well to incorporate air. Using room-temperature ingredients helps too.

Can I make this in a loaf pan instead of a bundt pan?

Yes, I divide the batter between two loaf pans or adjust the baking time for a single large loaf—usually 10–15 minutes longer.

Does the icing need to be refrigerated?

Yes, since it has cream cheese, I refrigerate the iced cake if I’m not serving it the same day. I let it sit at room temp for 30 minutes before slicing.

Can I make this cake ahead of time?

Definitely. I often bake it a day in advance—the flavor actually gets better as it sits. I just ice it on the day I plan to serve it.

Conclusion

This 3-Flavor Pound Cake with Lemon Cream Cheese Icing is one of those bakes that feels timeless and indulgent. The mix of extracts gives the cake deep, nostalgic flavor, while the lemon icing brings freshness and zing. It’s a cake I love sharing, but I always save a slice for myself.