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Lemon pound bunt cake with three slices cut and laying with in the ring of the bunt.

Lemon Cream Cheese Pound Cake with Poppy Seeds

  • Author: Pate Giltner
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1 bunt cake 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: Southern


This is the tastiest cream cheese pound cake with poppy seeds! It's naturally flavored with lemons and lemon zest, beautifully sprinkled with poppy seeds, and then glazed with a sharp lemon icing! It's like taking a bite right into summer. 


Units Scale
  1. 1 1/2 cup butter (3 sticks)
  2. 8 ounces cream cheese
  3. 2 1/2 cups sugar
  4. 1/4 cup buttermilk
  5. 2 teaspoons vanilla extract
  6. 1 teaspoon lemon extract
  7. 1/4 teaspoon almond extract
  8. 6 eggs
  9. 3 cups self rising flour
  10. Zest 4 lemons (about 4 tablespoons)
  11. Juice of two (about 4 tablespoons)
  12. 1/4 cup poppy seeds

For the glaze:

  1. 2 cups powdered sugar
  2. 3-4 tablespoons lemon juice


  1. Allow the butter and cream cheese to come to room temperature and preheat the oven to 325 degrees.
  2. Beat the butter and cream cheese until fully blended.
  3. Add in the sugar and beat until light and fluffy—about three minutes.
  4. Add in the eggs, one at a time beating after each addition.
  5. Add in the lemon zest and juice.
  6. Add in the vanilla, lemon, and almond extracts and buttermilk and lightly blend.
  7. Slowly add in the flour and poppy seeds and beat on low until it's all been incorporated.
  8. Add to a well-greased bunt mold (at least 10 cup capacity), and tap on the counter to remove any air bubbles.
  9. Bake for 1 hour and 15 - 20 minutes or until the topped is browned and a knife comes out clean.
  10. Let the cake cool in the bunt pan for 15 minutes, and then turn out to fully cool.
  11. Make the glaze by combining the powdered sugar with the lemon juice. Stir until no lumps remain.


  • To get your butter and cream cheese to room temp, place them into a bowl and microwave for 30 seconds. 
  • Beat the sugar into the cream cheese and butter until lots of air is incorporated. About three-plus minutes. 
  • Slowly add in the flour; it will go everywhere if you try to add it in all at once. 
  • Tap the bunt pan on the counter to get the air bubbles out of the batter. 
  • Let the cake cool in the bunt pan for 15 minutes, and then turn out to fully cool. 

Keywords: lemon cream cheese pound, cake lemon cakes from scratch, southern lemon cake recipe, lemon pound cake with buttermilk, lemon bundt pound cake