Lemon Cream Cheese Pound Cake with Candied Lemons

Lemon Cream Cheese Pound Cake with Candied Lemons is a delightful dessert that brightens any occasion. This moist cake, infused with zesty lemon flavor and topped with sweet candied lemons, is perfect for birthdays, family gatherings, or simply enjoying with a cup of tea. Its unique combination of cream cheese and lemon creates a rich yet refreshing taste that will impress your guests.

Why You’ll Love This Recipe

• Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced bakers.
• Deliciously Flavorful: The blend of cream cheese and fresh lemons provides a moist cake with a burst of citrus flavor in every bite.
• Versatile Treat: Serve it at brunch, as an afternoon snack, or for dessert – it fits any occasion seamlessly.
• Impressive Presentation: The candied lemons on top not only add flavor but also make the cake visually stunning.
• Customizable Glaze: You can add or skip the optional glaze to suit your preference, making it flexible for different tastes.

Tools and Preparation

To create this delicious Lemon Cream Cheese Pound Cake with Candied Lemons, you’ll need some essential tools. Being prepared helps ensure that your baking experience goes smoothly.

Essential Tools and Equipment

• Bundt pan or tube pan
• Mixing bowls
• Stand mixer or hand mixer
• Whisk
• Measuring cups and spoons
• Parchment paper

Importance of Each Tool

• Bundt pan or tube pan: Provides the right shape and allows even baking for your pound cake.
• Stand mixer or hand mixer: Makes creaming the butter and cream cheese easy, ensuring a light texture.
• Whisk: Useful for combining dry ingredients evenly before adding them to the wet mixture.

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Ingredients

For the Pound Cake:

• 1 cups (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 cake and lemons are fully cooled, arrange candied lemon slices over the top. For a fancier touch, add a few mint leaves or a sprinkle of powdered sugar.

Enjoy your Lemon Cream Cheese Pound Cake with Candied Lemons!

How to Serve Lemon Cream Cheese Pound Cake with Candied Lemons

Serving your Lemon Cream Cheese Pound Cake with Candied Lemons can elevate its deliciousness and presentation. Here are some delightful ways to enjoy this cake that will impress your family and friends.

Pair with Fresh Berries

• Serve with a mix of strawberries, blueberries, and raspberries for a refreshing contrast to the rich cake.

Add Whipped Cream

• A dollop of freshly whipped cream adds a light and airy texture that complements the dense pound cake beautifully.

Drizzle with Honey

• A light drizzle of honey enhances the sweetness while adding a touch of floral notes, creating a wonderful flavor balance.

Serve with Ice Cream

• Vanilla or lemon sorbet ice cream can create a delightful combination, especially when served on warm slices of cake.

Garnish with Mint

• Fresh mint leaves can add a pop of color and a hint of freshness, making your presentation visually appealing.

Use as a Breakfast Treat

• Enjoy slices toasted with butter as a delightful breakfast option that pairs perfectly with coffee or tea.

How to Perfect Lemon Cream Cheese Pound Cake with Candied Lemons

Perfecting your Lemon Cream Cheese Pound Cake is key to achieving that moist texture and rich flavor. Here are some tips to ensure success:

• Use Room Temperature Ingredients: Make sure butter, cream cheese, and eggs are at room temperature for better mixing and texture.

• Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense cake.

• Measure Accurately: Use the spoon-and-level method for flour to avoid packing it down, which can result in a heavy cake.

• Cool Properly: Allow the cake to cool in the pan briefly before turning it out. This helps maintain its shape and prevents sticking.

• Experiment with Flavors: Feel free to add other citrus zests or extracts for unique flavor variations while still keeping the lemon essence intact.

• Store Correctly: Keep leftovers wrapped tightly at room temperature for up to three days or in the fridge for longer freshness.

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

Pairing side dishes with your Lemon Cream Cheese Pound Cake enhances its flavors and creates a well-rounded meal experience. Here are some great options:

1. Fresh Fruit Salad
   A mix of seasonal fruits provides brightness and freshness that complements the lemon flavor.

2. Greek Yogurt Parfait
   Layer Greek yogurt with granola and fruit for an easy but elegant side that’s creamy and satisfying.

3. Simple Green Salad
   A light salad with mixed greens, cucumbers, and vinaigrette balances the sweetness of the cake beautifully.

4. Roasted Nuts
   A selection of roasted almonds or walnuts adds crunchiness and depth to your dessert table.

5. Lemon Sorbet
   The tartness of lemon sorbet refreshes the palate after each slice of pound cake.

6. Chia Seed Pudding
   A creamy chia seed pudding flavored with vanilla or coconut offers a nutritious yet indulgent side dish option.

7. Coconut Macaroons
   These sweet treats provide a chewy texture that pairs well with the moistness of the pound cake.

8. Herbed Couscous
   Lightly seasoned couscous adds an unexpected savory element that complements dessert perfectly.

Common Mistakes to Avoid

Baking can be tricky, especially when making a Lemon Cream Cheese Pound Cake with Candied Lemons. Here are some common mistakes to watch out for:

• Using cold ingredients: Ensure that your butter and cream cheese are at room temperature. This helps create a smooth batter and ensures the cake rises properly.

• Overmixing the batter: Mix just until combined when adding dry ingredients. Overmixing can lead to a dense cake instead of a light and fluffy texture.

• Not measuring ingredients correctly: Use measuring cups and spoons for accuracy. Incorrect measurements can significantly affect the outcome of your Lemon Cream Cheese Pound Cake.

• Skipping the cooling time: Allow the cake to cool in the pan before transferring it to a wire rack. This prevents it from breaking apart and ensures a better texture.

• Neglecting oven temperature: Always preheat your oven. A properly heated oven is crucial for even baking, which affects both the rise and texture of your cake.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Lemon Cream Cheese Pound Cake with Candied Lemons in an airtight container.
• It can last up to 5 days in the refrigerator without losing its flavor or moisture.

Freezing Lemon Cream Cheese Pound Cake with Candied Lemons

• Wrap slices tightly in plastic wrap or aluminum foil before placing them in a freezer-safe bag.
• The cake can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating Lemon Cream Cheese Pound Cake with Candied Lemons

• Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warmed through.
• Microwave: Heat individual slices on medium power for 15-20 seconds, checking frequently to avoid overheating.
• Stovetop: Use a skillet on low heat, covering it with a lid for about 5 minutes until warmed.

Frequently Asked Questions

Here are some frequently asked questions about making Lemon Cream Cheese Pound Cake with Candied Lemons:

Can I use different citrus fruits?

Yes! You can substitute lemons with oranges or limes for a different flavor profile while keeping the same method.

How do I make my cake fluffier?

Ensure all ingredients are at room temperature and avoid overmixing after adding flour. This keeps your batter light and airy.

What if I don’t have cream cheese?

You could use mascarpone cheese as an alternative, but this will slightly change the flavor and texture of your pound cake.

How should I serve my pound cake?

Lemon Cream Cheese Pound Cake is delightful on its own or served with fresh berries, whipped cream, or even ice cream for extra indulgence!

Final Thoughts

This Lemon Cream Cheese Pound Cake with Candied Lemons is a delightful treat perfect for any occasion. Its rich, creamy texture combined with zesty lemon makes it irresistibly refreshing. Don’t hesitate to customize it with your favorite toppings or flavors—each variation adds its unique twist! Give this recipe a try; you won’t be disappointed!