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Lemon Cream Cheese Pound Cake with Candied Lemons

Lemon Cream Cheese Pound Cake with Candied Lemons
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Lemon Cream Cheese Pound Cake with Candied Lemons is a vibrant and refreshing dessert that brightens any gathering. This moist, fluffy cake combines the rich flavors of cream cheese and zesty lemons, making it a delightful treat for birthdays, family gatherings, or simply a cozy afternoon tea. Topped with sweet candied lemons, this cake not only tastes amazing but also presents beautifully. Whether enjoyed on its own or paired with fresh berries and whipped cream, this lemon pound cake will surely impress your guests and leave them craving more.

Ingredients

Scale
  • 1 cups (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
  • 1 cup powdered sugar (optional lemon glaze)
  • 2–3 tbsp fresh lemon juice (optional lemon glaze)
  • 2 lemons, thinly sliced (1/4-inch thick) for candied lemons
  • 1 cup water for candied lemons
  • 1 cup granulated sugar for candied lemons

Instructions

  1. Preheat the oven to 325°F (163°C) and grease a Bundt or tube pan.
  2. In a large bowl, cream together softened butter and cream cheese until smooth and fluffy (about 3-4 minutes). Gradually add sugar and beat until very light (another 3-5 minutes).
  3. Add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to wet mixture gradually. Mix just until combined.
  5. Stir in lemon zest, lemon juice, and vanilla. Pour into prepared pan and smooth the top.
  6. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15-20 minutes before turning out onto a wire rack to cool completely.
  7. In a skillet, bring sugar and water to a simmer for candied lemons. Add lemon slices in a single layer. Simmer gently for 15-20 minutes until translucent. Transfer slices to parchment paper and let cool.
  8. Whisk together powdered sugar and lemon juice until smooth for optional glaze. Drizzle over cooled cake before topping with candied lemons.
  9. Arrange candied lemon slices over the top of the cooled cake.

Nutrition

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

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