Lemon Cream Cheese Pound Cake with Candied Lemons

Lemon Cream Cheese Pound Cake with Candied Lemons is a delightful treat that brightens any occasion. This moist and zesty cake features a rich cream cheese base and is topped with beautifully candied lemons for an added burst of flavor. Whether for a birthday, tea party, or just a cozy afternoon snack, this cake is sure to impress with its vibrant taste and appealing presentation.

Why You’ll Love This Recipe

• Easy to Make: With simple steps and common ingredients, this recipe is perfect for bakers of all skill levels.
• Rich Flavor: The combination of creamy cheese and fresh lemon creates an irresistible flavor profile that keeps you coming back for more.
• Versatile Occasion: Ideal for celebrations or everyday enjoyment, this cake can be served at various events.
• Stunning Presentation: Topped with candied lemons, this cake looks as good as it tastes!
• Perfect Texture: The pound cake offers a dense yet tender crumb that’s delightful with each bite.

Tools and Preparation

To create your Lemon Cream Cheese Pound Cake with Candied Lemons, gathering the right tools will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Bundt or tube pan
• Mixing bowls
• Electric mixer
• Measuring cups
• Measuring spoons
• Whisk
• Skillet

Importance of Each Tool

• Bundt or tube pan: This type of pan helps achieve a uniform bake, allowing the pound cake to rise perfectly.
• Electric mixer: It saves time and ensures that your butter and cream cheese are thoroughly whipped to achieve the desired fluffiness.
• Skillet: Essential for simmering the sugar water mixture to make your candied lemons.

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Ingredients

For the Pound Cake:

• 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

Optional Lemon Glaze (for extra zing):

• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice

For Candied Lemons:

• 2 lemons, thinly sliced (1/4-inch thick)
• 1 cup water
• 1 cup granulated sugar

How to Make Lemon Cream Cheese Pound Cake with Candied Lemons

Step 1: Make the Pound Cake

1. Preheat oven to 325F (163C). Grease and flour a 10- or 12-cup Bundt or tube pan.
2. In a large bowl, cream butter and cream cheese together until smooth and fluffy (about 3-4 minutes).
3. Gradually add sugar and beat until very light (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. Add dry ingredients to wet mixture gradually. Mix just until combined.
7. Stir in lemon zest, lemon juice, and vanilla.
8. Pour into prepared pan and smooth the top.

Step 2: Bake the Cake

1. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool in the pan for 15-20 minutes before turning out onto a wire rack to cool completely.

Step 3: Make the Candied Lemons

1. In a skillet, bring sugar and water to a simmer.
2. Add lemon slices in a single layer. Simmer gently (do not boil) for 15-20 minutes until translucent.
3. Transfer slices to parchment paper and let cool. They will firm up slightly as they dry.

Step 4: Optional Glaze

1. Whisk together powdered sugar and lemon juice until smooth.
2. Drizzle over cooled cake before topping with candied lemons.

Step 5: Assemble

Once both the cake and lemons are fully cooled, arrange candied lemon slices over the top. For an elegant touch, add a few mint leaves or sprinkle some powdered sugar on top for extra flair!

How to Serve Lemon Cream Cheese Pound Cake with Candied Lemons

Serving Lemon Cream Cheese Pound Cake with Candied Lemons can elevate your dessert experience. Whether for a special occasion or a casual gathering, these delightful serving suggestions will impress your guests.

Pair with Fresh Berries

• Fresh berries like strawberries, blueberries, or raspberries add a burst of color and flavor that complements the citrus notes in the cake.

Accompany with Whipped Cream

• Light and fluffy whipped cream provides a creamy contrast to the dense pound cake, enhancing its overall texture.

Serve with a Scoop of Sorbet

• A refreshing scoop of lemon or raspberry sorbet can add a cool touch, making it a perfect summer dessert.

Garnish with Mint Leaves

• Adding fresh mint leaves not only enhances the presentation but also offers a refreshing taste that balances the sweetness of the cake.

Drizzle Extra Lemon Glaze

• For those who love extra zing, drizzling additional lemon glaze over each slice can intensify the citrus flavor.

How to Perfect Lemon Cream Cheese Pound Cake with Candied Lemons

Perfecting your Lemon Cream Cheese Pound Cake with Candied Lemons ensures it’s moist and flavorful. Here are some tips to help you achieve that ideal texture and taste.

• Use Room Temperature Ingredients: Ensuring that butter, cream cheese, and eggs are at room temperature helps create a smooth batter and results in even baking.

• Don’t Overmix: Mix the batter just until combined after adding flour. Overmixing can lead to a dense cake instead of a light one.

• Check Oven Temperature: Use an oven thermometer to verify your oven’s accuracy. Baking at the correct temperature is crucial for even cooking.

• Cool Properly: Allowing the cake to cool in the pan before transferring it to a wire rack prevents it from breaking apart and maintains its shape.

Best Side Dishes for Lemon Cream Cheese Pound Cake with Candied Lemons

Pairing side dishes with your Lemon Cream Cheese Pound Cake can enhance its flavors and create a balanced meal. Here are some great options:

1. Fresh Fruit Salad: A mix of seasonal fruits adds freshness and complements the sweetness of the cake perfectly.

2. Vanilla Ice Cream: The creamy texture of vanilla ice cream pairs wonderfully with the zesty pound cake, creating a delightful contrast.

3. Lemon Curd Tart: A tangy lemon curd tart provides an additional layer of citrus flavor that works harmoniously alongside the pound cake.

4. Coconut Macaroons: These chewy treats offer a sweet and nutty flavor that nicely contrasts with the creamy elements of the cake.

5. Chocolate Mousse: The rich chocolate mousse adds decadence while balancing out the lemon’s brightness.

6. Homemade Granola: Crunchy granola sprinkled on top adds texture, making for an interesting combination when served alongside slices of cake.

Common Mistakes to Avoid

Baking can be tricky, and avoiding common mistakes can ensure your Lemon Cream Cheese Pound Cake with Candied Lemons turns out perfectly.

• Overmixing the Batter: This can lead to a dense cake. Mix just until the ingredients are combined for a lighter texture.
• Incorrect Oven Temperature: An oven that’s too hot or too cold can affect baking time. Use an oven thermometer to ensure accuracy.
• Skipping the Room Temperature Ingredients: Cold eggs or cream cheese can affect how well they incorporate. Let them sit out before starting.
• Not Measuring Ingredients Properly: Accurate measurements are crucial in baking. Use a kitchen scale or measuring cups for precision.
• Cooling Too Quickly: Rapid cooling can cause cakes to crack. Allow your cake to cool gradually in the pan before transferring it to a wire rack.

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Storage & Reheating Instructions

Refrigerator Storage

• Keep your cake in an airtight container.
• It will stay fresh for up to 5 days.

Freezing Lemon Cream Cheese Pound Cake with Candied Lemons

• Wrap the cake tightly in plastic wrap, then aluminum foil.
• It can be frozen for up to 3 months.

Reheating Lemon Cream Cheese Pound Cake with Candied Lemons

• Oven: Preheat the oven to 300°F (150°C). Place slices on a baking sheet and warm for about 10 minutes.
• Microwave: Heat individual slices on a microwave-safe plate for 10-15 seconds until warm.
• Stovetop: Place slices in a skillet over low heat, flipping occasionally until warmed through.

Frequently Asked Questions

Here are some frequently asked questions regarding Lemon Cream Cheese Pound Cake with Candied Lemons.

What makes Lemon Cream Cheese Pound Cake so moist?

The combination of cream cheese and butter adds moisture and richness, making each slice deliciously tender.

Can I use other fruits for the glaze?

Absolutely! You can substitute lemon juice with orange or lime juice for different flavor profiles.

How do I make my own candied lemons?

Simply simmer lemon slices in sugar and water until they become translucent. Allow them to cool on parchment paper.

Can I add nuts to the pound cake?

Yes! Chopped nuts like walnuts or pecans can add a lovely crunch when folded into the batter before baking.

Final Thoughts

This Lemon Cream Cheese Pound Cake with Candied Lemons is not only delightful but also versatile. You can customize it by adding different citrus fruits or toppings. It’s perfect for gatherings or as a sweet treat at home, so give this recipe a try!