Pound cake is a family favorite, but make it memorable with this Lemon Cream cheese Pound Cake recipe.
Top traditional cream cheese pound cake with a citrus lemon glaze and candied lemon slices.
Lemon curd and cream cheese make all desserts delicious.
Lemon Cream Cheese Pound Cake
1 1/2 cups butter, softened
3 cups sugar
1 (8 oz.) package cream cheese, softened
6 large eggs
3 cups all-purpose flour
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 jar Lemon Curd
Preheat oven to 350° F.
Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.
Gradually add flour to butter mixture. Beat at low-speed just until blended after each addition, stopping to scrape bowl as needed. Stir in lemon and vanilla extracts.
Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls of lemon curd over batter, and swirl with wooden skewer. Repeat procedure once more, ultimately topping with the remaining third of batter.
Bake at 350° F for 60 – 70 minutes, or until a long wooden toothpick inserted in center comes out clean.
Cool in pan on a wire rack 10 to 15 minutes. Remove from pan onto wire rack and cool completely (about 1 hour).
Drizzle with lemon glaze (recipe below). Top with candied lemon slices (recipe below).
1 1/4 cups powdered sugar
2 teaspoons lemon juice
1 to 2 tablespoons milk
In a small bowl stir together powdered sugar, 2 teaspoons lemon juice, and enough milk for desired glazing consistency.
Drizzle over cooled cake.
Candied Lemon Slices
2 small lemons
1 cup sugar
2 tablespoons fresh lemon juice
3/4 cup water
Cut lemons into 1/8 inch thick rounds; discard seeds.
Stir together sugar, lemon juice, and water in a large skillet over medium heat until sugar is dissolved. Add lemon slices and simmer gently, keeping slices in a single layer and turning occasionally, 14 to 16 minutes or until slightly translucent and rinds are softened.
Remove from heat. Place slices in a single layer on a wax-paper lined jelly-roll pan, using tongs.
Cool completely (about 1 hour). Cover and chill 2 hours. Can be made up to two days ahead.
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