Print

Lemon Cream Cheese Pound Cake with Candied Lemons

Lemon Cream Cheese Pound Cake with Candied Lemons
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful taste of Lemon Cream Cheese Pound Cake with Candied Lemons, a dessert that effortlessly combines zesty lemon flavors with creamy richness. This tender pound cake is perfect for any occasion, from birthday celebrations to afternoon tea. The vibrant citrus notes harmonize beautifully with the smooth cream cheese, creating a moist and flavorful treat that everyone will adore. Top it off with elegant candied lemons for a stunning presentation that’s sure to impress. This cake not only looks beautiful but also keeps well, making it an excellent option for gatherings or as a sweet surprise for your loved ones.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 (8 oz) package cream cheese, softened
  • 2 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • Zest of 2 lemons
  • 2 tbsp fresh lemon juice
  • 2 tsp vanilla extract
  • 1 cup powdered sugar (optional for lemon glaze)
  • 2–3 tbsp fresh lemon juice (optional for lemon glaze)
  • 2 lemons, thinly sliced (¼-inch thick) for candied lemons
  • 1 cup water for candied lemons
  • 1 cup granulated sugar for candied lemons

Instructions

  1. Preheat your oven to 325°F (163°C) and grease a Bundt or tube pan thoroughly.
  2. In a large bowl, cream together softened butter and cream cheese until fluffy.
  3. Gradually add in the granulated sugar while continuing to beat until light.
  4. Add eggs one at a time, mixing well after each addition.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  7. Stir in lemon zest, lemon juice, and vanilla extract.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 70-80 minutes or until a toothpick comes out clean; let cool in the pan for 15-20 minutes before transferring to a wire rack.
  10. In a skillet over medium heat, combine sugar and water for candied lemons; bring to a simmer.
  11. Carefully add lemon slices in a single layer and simmer gently for about 15-20 minutes until translucent.
  12. Transfer slices onto parchment paper and let cool.
  13. For optional glaze, whisk together powdered sugar with lemon juice until smooth and drizzle over cooled pound cake before adding candied lemons.

Nutrition

Find it online: https://clarameals.com/lemon-cream-cheese-pound-cake-with-candied-lemons/

save me