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Lemon Cream Cheese Pound Cake with Candied Lemons

Lemon Cream Cheese Pound Cake with Candied Lemons
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Indulge in the delightful flavors of Lemon Cream Cheese Pound Cake with Candied Lemons, a luscious dessert that merges rich cream cheese with the refreshing zest of fresh lemons. This moist pound cake is perfect for any occasion—from festive celebrations to cozy family gatherings—offering a tangy sweetness that will leave everyone craving more. Topped with elegantly candied lemon slices, this cake not only pleases the palate but also serves as an eye-catching centerpiece on your dessert table. Its simple preparation makes it accessible for bakers of all skill levels, ensuring a satisfying baking experience and a show-stopping treat.

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
  • 1 cup powdered sugar (for optional glaze)
  • 2–3 tbsp fresh lemon juice (for optional glaze)
  • 2 lemons, thinly sliced (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). Grease and flour a Bundt or tube pan.
  2. In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy, about 3-4 minutes.
  3. Gradually add in the granulated sugar, continuing to beat until very light in color, another 3-5 minutes.
  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; mix just until combined.
  7. Stir in lemon zest, lemon juice, and vanilla extract until fully incorporated.
  8. Pour the batter into your prepared pan and smooth out the top.
  9. Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.
  10. In a skillet over medium heat, bring water and granulated sugar to a simmer. Add lemon slices in a single layer; simmer gently for about 15-20 minutes until they become translucent.
  11. Transfer candied slices to parchment paper to cool.
  12. In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth. Drizzle over cooled cake before adding candied lemons on top.
  13. Once both the cake and candied lemons are completely cooled, arrange the candied lemon slices artfully over the top of your cake.

Nutrition

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