Candied Lemon Bundt Cake. Easy lemon pound cake recipe that packs a powerful lemon punch, topped with a relaxed cream cheese frosting and candied lemon slices.
Another holiday is almost upon us and I don’t know about you, but it feels like Christmas was just yesterday. I love going all out for holidays, but sometimes reality sets in and you have to timebox your projects a tad. You know, so you can actually spend time with your family celebrating said holiday! If you can relate to life being on warp speed, today’s recipe is definitely for you. It’s elegant enough for Easter entertaining yet won’t have you in the kitchen all day. There are no layers to tort or fillings to make, and the frosting is relaxed yet totally delicious. Plus, we’re being strategic with the prep work and making the most impressive part in advance, leaving us plenty of time to hunt for Easter eggs with the kids!
It all starts with a rich pound cake that bakes up crispy sweet on the outside yet soft and buttery on the inside. Cream cheese and lemon zest add a mild tang that’s deepened with the help of some lemon extract. Then comes the super simple icing that is somewhere between a glaze and a cream cheese frosting. Packed with a powerful punch of lemon, it drips ever so slightly and sets up once refrigerated. So you don’t have to fuss with making it perfect. Top with your made-in-advance candied lemon slices and you’ve got Easter dessert in the bag.
These candied lemon slices are what elevates this cake to special-event-worthy. They’re deliciously sweet and tangy with a chewy candy texture that comes from simmering water and sugar. Although they take some babying while making, they keep super well and will hang out in the fridge for a week without losing any of their amazingness. That means you can knock these out way in advance, saving you time later on.
The best part about this cake is that it works for a number of events. It can easily be the centerpiece of a bridal shower or a Mother’s Day brunch, even a spring birthday or relaxed summer BBQ. And of course it works for Easter! Just dress it up or down with different cake pedestals and linens to fit the occasion. Serve up a slice of this refreshing cake, bursting with lemony flavor, and get back to celebrating life!
CANDIED LEMON BUNDT CAKE
a recipe by Carrie Sellman
For the Lemon Pound Cake:
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon lemon zest (from 1 to 2 organic lemons)
1 1/2 cups unsalted butter, softened
8 ounces cream cheese, softened
3 cups granulated sugar
6 eggs, room temperature
1 tablespoon lemon extract
1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Generously grease and flour Bundt pan, coating every nook and cranny. Set aside.
- In a medium bowl, whisk together the flour, salt and lemon zest. Set aside.
- In bowl of stand mixer fitted with the paddle attachment, beat the butter, cream cheese and sugar on medium speed 3 to 4 minutes until light and fluffy.
- Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
- Add the lemon extract and vanilla extract. Mix again to combine.
- Gradually add the dry ingredients while mixing. Mix until just combined, being careful not to over mix.
- Pour batter into pan and smooth out the top. Tap pan onto counter to remove any air bubbles.
- Bake 60 to 75 minutes until toothpick inserted into center comes out clean. If the cake is getting too dark, tent the pan with aluminum foil.
- Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling completely.
For the Lemon Cream Cheese Frosting:
4 ounces cream cheese
2 tablespoons unsalted butter, softened slightly
2 tablespoons lemon juice
Pinch of salt
1 1/2 cups confectioners’ sugar
- In bowl of stand mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth.
- Add lemon juice and salt. Mix to combine.
- Gradually add confectioners’ sugar. Mix and scrape down sides of bowl as necessary.
- Whip on high until completely smooth with no visible lumps of cream cheese.
For the Candied Lemon Slices:
1 cup granulated sugar
1 cup water
2 organic lemons
- Wash lemons well and dry. Thinly slice into 1/8 inch thick slices and remove seeds.
- In a medium saucepan, bring water and sugar to a boil. Stir to help all sugar dissolve.
- Add lemon slices and reduce heat to maintain a simmer. Cook, stirring occasionally, until slices are completely see-through, about 35 minutes or more (depending on how thinly you sliced the lemons).
- Using tongs, remove lemon slices and place onto a cookie pan lined with wax paper. Allow to cool slightly before placing pan into the refrigerator to cool completely.
- Once lemon slices are completely cool and set up, peel away from wax paper. Store in an airtight container, lined with more wax paper, in the refrigerator until ready to use. If layering slices in your container, place a piece of wax paper in between to prevent sticking and clumping.
For the Assembly:
Once cake has completely cooled, place onto serving dish. Spoon frosting over the top, gently smoothing and allowing to flow over the sides. Refrigerate 30 minutes until the frosting is set. Garnish with candied lemon slices around the top. Wrap loosely in plastic wrap and store in refrigerator. Serve at room temperature.
YOU MAY ALSO ENJOY:
Lemon Blueberry Cake
Lemon Blueberry Cupcakes
Lemon Meringue Cake
Lemon Poppy Seed Donuts
Lemon Slice Cake Toppers