This Lemon Pound Cake Dessert Cups recipe is a bright, creamy dessert with a fresh citrus touch. Served in our DLux 2oz Square Cups, this dessert will impress your friends not only with its rich flavor but with its beautiful presentation too!

These lemon dessert cups are one of the easiest no-bake desserts anyone can prepare. Make sure to save and print our recipe for your next party!

Lemon Pound Cake Dessert Cups

Yield: 12 x DLux 2oz Square Cups

prep time: 20 M | cook time: 0 M | total time: 20 M

These Lemon Pound Cake Dessert Cups are a bright and creamy treat with a refreshing citrus flavor. Layers of moist lemon pound cake and fluffy lemon cream are beautifully presented in our DLux 2oz Square Cups, making them perfect for parties, brunches, weddings, and special occasions.

Ingredients:

• 1 store-bought lemon pound cake loaf, cut into small cubes
• 1½ cups heavy whipping cream, chilled
• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• Lemon curd, optional
• 1 tsp extra lemon zest, for garnish
• Fresh mint leaves, for garnish
• Thin lemon slices, cut into quarters, for garnish

Instructions:

1. Prepare the Lemon Pound Cake: Cut 1 store-bought lemon pound cake loaf into cubes about 1/2 inch (1 cm) on each side. Set the cubes aside while you prepare the lemon cream.
2. Whip the Heavy Cream: Pour 1½ cups of chilled heavy whipping cream into a large mixing bowl. Using a hand mixer or stand mixer, beat on medium-high speed for about 3–4 minutes, until stiff peaks form — the whipped cream should hold its shape firmly and stand straight up when the beaters are lifted, without drooping. Watch closely near the end: if the cream starts to look grainy, clumpy, or separated, you've whipped it too long and will need to start over with fresh cream.
3. Prepare the Cream Cheese Mixture: In a separate bowl, combine 8 oz of softened cream cheese, 1/3 cup powdered sugar, 1 tsp vanilla extract, 2 tbsp fresh lemon juice, and 1 tbsp lemon zest. Using an electric mixer on medium speed, beat for about 1–2 minutes, stopping once to scrape down the sides of the bowl, until smooth and creamy with no visible lumps of cream cheese.
4. Combine the Lemon Cream: Add about 1/2 cup of the whipped cream (roughly one-third) to the cream cheese mixture and gently mix it in with a silicone spatula. Add the remaining whipped cream in two more additions of about 1/2 cup each. For each addition, use the spatula to cut down through the center of the mixture, scoop underneath, and fold the mixture up and over the top. Rotate the bowl and repeat until everything is evenly combined. Avoid vigorous stirring so the whipped cream remains light and fluffy.
5. Layer the Pound Cake: Divide about one-third of the cake cubes evenly across all 12 cups for this first layer — roughly 2–3 cubes per cup — arranging them so they form an even base without pressing down too firmly.
6. Add the Lemon Cream: Using a spoon, or a piping bag fitted with a large round tip (or a zip-top bag with about 1/2 inch snipped off the corner), pipe or spoon about 1 tablespoon of lemon cream over the cake in each cup, filling it evenly. If using lemon curd, add about 1/2 tsp over the cream per cup for an extra layer of citrus flavor.
7. Repeat the Layers: Divide the remaining cake cubes evenly across the cups for a second layer, then top with a second layer of lemon cream — about 1 tablespoon per cup — continuing until the Square Cups are nearly full, finishing with a smooth layer of lemon cream on top.
8. Garnish the Cups: Finish each dessert cup with a light sprinkle of extra lemon zest — about 1/8 tsp per cup. Add a small quarter slice of lemon and a fresh mint leaf to each cup for a bright and elegant presentation.
9. Chill and Serve: Refrigerate the assembled dessert cups for at least 1 hour before serving. Serve chilled directly in the Square Cups.

Recommended Products:

2oz Square Dessert Cups

A classic pound cake dessert cup requires very few ingredients — a store-bought pound cake, cream cheese, sugar, and heavy cream. Whip the cream to stiff peaks for an extremely light and fluffy lemon filling.

DLux 2oz Square Cups are perfect for this layered, no-bake dessert. It can be made ahead of time and kept in the fridge. The individual servings we use are 2oz, but this recipe can be served in different cup sizes too.

Lemon pound cake is traditionally paired with a bright citrus filling, and we did exactly that to make a perfect blend of flavors. There's no limit to how you can dress this one up, so we finished it with fresh lemon zest, a quarter lemon slice, and a tiny mint leaf.

The lemon cream filling is light, tangy, and not too sweet. If you haven't tried folding whipped cream into a lemon cream cheese base before, you have to try it — it makes the filling irresistibly fluffy.

Make sure to try this for your next gathering or party. It will be a total crowd pleaser!

These lemon dessert cups are bright, creamy, and full of fresh citrus flavor, making them the perfect individual desserts for any special occasion.

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