Description
Indulge in the delightful experience of making Lemon Cream Cheese Pound Cake with Candied Lemons. This moist and richly flavored cake is a perfect blend of creamy goodness and refreshing citrus that will elevate any occasion. With its tender crumb and zesty lemon notes, this cake not only impresses guests but also makes for a wonderful treat during afternoon tea or as a sweet ending to family dinners. The beautiful candied lemon slices add an elegant touch, enhancing both the flavor and presentation. Whether served plain or drizzled with lemon glaze, each slice is sure to brighten your day.
Ingredients
- 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
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
Instructions
- Preheat the oven to 325Β°F (163Β°C). Grease and flour a Bundt pan.
- In a mixing bowl, cream together the butter and cream cheese until smooth.
- Gradually add sugar, beating until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour and baking powder. Gradually combine with the wet mixture.
- Stir in lemon zest and juice. Pour batter into prepared pan.
- Bake for 70-80 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 290
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Ensure all ingredients are at room temperature for best results. For variations, try adding berries or other citrus fruits for a twist on flavor.