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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. This moist and rich dessert combines the zesty brightness of lemons with the creamy texture of cream cheese, creating a refreshing treat perfect for any occasion. Topped with elegant candied lemons, this pound cake not only looks stunning but also offers a delicious burst of citrus flavor that will elevate your dessert experience. Whether you’re celebrating a special event or simply enjoying an afternoon snack, this easy-to-make recipe is sure to impress family and friends alike.

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
  • 1/2 tsp salt
  • Zest and juice of 2 lemons
  • Optional: 1 cup powdered sugar
  • Optional: 2-3 tbsp fresh lemon juice
  • For Candied Lemons: 2 lemons, thinly sliced, 1 cup water, 1 cup granulated sugar

Instructions

  1. Preheat the oven to 325F. Grease and flour a Bundt or tube pan.
  2. Cream together the butter and cream cheese until smooth. Gradually add sugar, beating until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. In another bowl, combine flour, baking powder, and salt.
  4. Gradually incorporate dry ingredients into the wet mixture until just combined. Stir in lemon zest, lemon juice, and vanilla extract.
  5. Pour batter into the prepared pan and smooth the top. Bake for 70–80 minutes or until a toothpick comes out clean.
  6. Cool in the pan for 15–20 minutes before transferring to a wire rack.

Nutrition

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