Lemon Cream Cheese Pound Cake with Candied Lemons
Indulge in the refreshing flavors of Lemon Cream Cheese Pound Cake with Candied Lemons, a delightful dessert that perfectly balances moistness and zest. This cake is an ideal choice for any occasion—be it birthday celebrations, afternoon teas, or simply a sweet treat at home. The rich cream cheese combined with fresh lemon creates a luscious tang that will leave your taste buds craving more. Topped with elegant candied lemons, this beautiful cake not only tastes divine but also makes for an impressive centerpiece.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup (3 sticks) 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
- 1 tsp salt
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 2 tsp vanilla extract
- Optional Lemon Glaze: 1 cup powdered sugar, 2-3 tbsp fresh lemon juice
- For Candied Lemons: 2 lemons, thinly sliced (1/4-inch thick), 1 cup water, 1 cup granulated sugar
Instructions
- Preheat your oven to 325°F (163°C) and grease a Bundt or tube pan.
- Cream together softened butter and cream cheese until smooth.
- Gradually add granulated sugar, mixing until fluffy.
- Add eggs one by one, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt; then combine with the wet mixture.
- Stir in lemon zest, juice, and vanilla extract. Pour into prepared pan.
- Bake for 70-80 minutes or until a toothpick comes out clean. Cool before serving.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg