Description
Indulge in the delightful flavors of our Lemon Cream Cheese Pound Cake with Candied Lemons. This moist and rich cake combines creamy cream cheese with the refreshing zest of lemons, creating a perfect blend for any occasion. With its beautiful presentation topped with homemade candied lemon slices, this cake not only satisfies your sweet tooth but also makes for an impressive centerpiece at gatherings and celebrations. Easy to prepare and incredibly versatile, you’ll want to enjoy this zesty treat at brunches, birthdays, or afternoon tea.
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
- 1 tsp salt
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- Candied lemon slices (from 2 lemons)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a Bundt or tube pan.
- In a large bowl, cream together butter and cream cheese until smooth. Gradually add sugar and beat until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add this to the wet mixture. Stir in lemon zest, lemon juice, and vanilla until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 70-80 minutes or until a toothpick comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg