Lemon Cream Cheese Pound Cake with Candied Lemons
Indulge in the delightful flavors of Lemon Cream Cheese Pound Cake with Candied Lemons, a moist and tangy dessert that is perfect for any occasion. This cake beautifully blends the rich creaminess of cream cheese with the bright zest of fresh lemons, creating a light and refreshing treat. Ideal for gatherings or a cozy afternoon tea, this cake can be dressed up with a lemon glaze and topped with vibrant candied lemon slices for an elegant finish.
- 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 unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 2 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- Optional: 1 cup powdered sugar (for glaze)
- Additional lemon juice
Instructions
- Preheat your oven to 325°F (163°C) and grease a Bundt or tube pan.
- In a large bowl, beat together the softened butter and cream cheese until fluffy.
- Gradually add sugar and mix until light and creamy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking powder, and salt; then gradually incorporate into the wet mixture.
- Stir in lemon zest, lemon juice, and vanilla extract until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 70-80 minutes until a toothpick comes out clean; cool for 15-20 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg