Lemon Cream Cheese Pound Cake with Candied Lemons

Lemon Cream Cheese Pound Cake with Candied Lemons is a delightful dessert that combines rich cream cheese with zesty lemon flavor. This cake is perfect for celebrations, gatherings, or simply as a sweet treat at home. Its moist texture and vibrant taste make it stand out, while the candied lemons add an elegant touch, elevating your baking game effortlessly.

Why You’ll Love This Recipe

• Rich Flavor: The combination of cream cheese and fresh lemons creates a deliciously tangy flavor profile that keeps everyone coming back for more.
• Easy to Make: With straightforward steps, even novice bakers can master this recipe without any hassle.
• Versatile Presentation: This cake looks stunning on any dessert table and pairs well with tea or coffee for any occasion.
• Decadent Texture: The pound cake is dense yet moist, offering a satisfying bite that complements the sweetness of the candied lemons.
• Customizable Glaze: You can easily adjust the optional lemon glaze for added zing or skip it for a lighter finish.

Tools and Preparation

Before you start baking, gather your tools to ensure a smooth process. Having everything ready will help you focus on creating this delicious cake.

Essential Tools and Equipment

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

Importance of Each Tool

• Bundt or tube pan: This pan shape helps the cake bake evenly and provides an impressive presentation.
• Electric mixer: Using an electric mixer saves time and achieves the perfect creamy consistency for the batter.
• Whisk: A whisk is essential for mixing dry ingredients thoroughly, ensuring a uniform batter without lumps.

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 (1/8-inch thick)
• 1 cup water
• 1 cup granulated sugar

How to Make Lemon Cream Cheese Pound Cake with Candied Lemons

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a 10- or 12-cup Bundt or tube pan to prevent sticking.

Step 2: Make the Pound Cake

1. In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy, about 3-4 minutes.
2. Gradually add in the granulated sugar, continuing to beat until very light in color, another 3-5 minutes.
3. Add eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture; mix just until combined.
6. Stir in lemon zest, lemon juice, and vanilla extract until fully incorporated.
7. Pour the batter into your prepared pan and smooth out the top.

Step 3: Bake the Cake

Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.

Step 4: Make the Candied Lemons

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

Step 5: Optional Glaze

In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth. Drizzle over cooled cake before adding candied lemons on top.

Step 6: Assemble

Once both the cake and candied lemons are completely cooled, arrange the candied lemon slices artfully over the top of your cake. For an extra touch of elegance, consider adding mint leaves or a light sprinkle of powdered sugar before serving!

How to Serve Lemon Cream Cheese Pound Cake with Candied Lemons

Lemon Cream Cheese Pound Cake with Candied Lemons is a delightful dessert that can be enjoyed in various ways. Here are some serving suggestions to elevate your cake experience.

With Fresh Berries

• Serve slices of the pound cake with a mix of fresh berries like strawberries, blueberries, and raspberries for a burst of flavor and color.

A Scoop of Ice Cream

• Pair a slice with vanilla or lemon sorbet ice cream for a creamy contrast that complements the cake’s tanginess.

Drizzled with Honey

• Add a drizzle of honey over the top for added sweetness and a lovely glossy finish that enhances the presentation.

With Whipped Cream

• Top each slice with a dollop of whipped cream to add lightness and richness, balancing the lemony flavor perfectly.

Garnished with Mint Leaves

• Fresh mint leaves not only add a pop of color but also provide a refreshing herbal note that pairs beautifully with lemon.

How to Perfect Lemon Cream Cheese Pound Cake with Candied Lemons

Perfecting your Lemon Cream Cheese Pound Cake takes just a few simple tips to ensure it turns out moist and flavorful every time.

• Use Room Temperature Ingredients: Ensure butter, eggs, and cream cheese are at room temperature for even mixing and better texture.
• Measure Flour Correctly: Spoon flour into your measuring cup and level it off for accurate measurement; too much flour can lead to dryness.
• Don’t Overmix: Mix just until combined after adding dry ingredients. Overmixing can lead to a dense cake.
• Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature for even baking.
• Cool Properly: Allow the cake to cool in the pan before transferring it to prevent sticking and maintain its shape.
• Store Correctly: Keep any leftovers in an airtight container at room temperature or in the refrigerator to maintain freshness.

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

Pairing side dishes with your Lemon Cream Cheese Pound Cake can enhance the meal. Here are some great options:

1. Fruit Salad: A refreshing fruit salad made with seasonal fruits adds natural sweetness and complements the lemon flavor.
2. Greek Yogurt Parfait: Layer Greek yogurt with granola and honey for a protein-packed side that contrasts the cake’s sweetness.
3. Citrus Salad: A citrus salad featuring oranges, grapefruits, and mint provides zestiness that matches well with the cake’s flavors.
4. Vanilla Bean Pudding: Creamy vanilla bean pudding offers a rich texture that balances the lightness of the pound cake.
5. Chia Seed Pudding: This healthy option is packed with nutrients; serve it in small cups alongside slices of cake for added texture.
6. Tea or Herbal Infusion: A warm cup of tea or herbal infusion like chamomile brings comfort and pairs nicely after dessert.

Common Mistakes to Avoid

When baking your Lemon Cream Cheese Pound Cake with Candied Lemons, it’s easy to make mistakes. Here are some common pitfalls and how to steer clear of them.

• Overmixing the Batter: Mixing too much can make the cake dense. To avoid this, mix just until the ingredients are combined, especially when adding flour.

• Not Using Room Temperature Ingredients: Cold eggs and cream cheese can lead to lumps in the batter. Always use room temperature ingredients for a smoother mixture.

• Skipping the Zest: The zest adds essential flavor. Don’t skip it! Grate the outer peel of the lemons finely before juicing.

• Incorrect Oven Temperature: An oven that’s too hot or too cold can affect baking time and texture. Use an oven thermometer to ensure accuracy for perfect results.

• Ignoring Cooling Times: Cutting into the cake while it’s still warm can make it fall apart. Let it cool in the pan for at least 15 minutes before transferring it to a wire rack.

Storage & Reheating Instructions

Refrigerator Storage

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

Freezing Lemon Cream Cheese Pound Cake with Candied Lemons

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

Reheating Lemon Cream Cheese Pound Cake with Candied Lemons

• Oven: Preheat to 350°F (175°C). Wrap the cake in foil and heat for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for about 10-15 seconds until warm.
• Stovetop: Place slices in a skillet over low heat, covered, for a few minutes until warmed through.

Frequently Asked Questions

Here are some common questions about making Lemon Cream Cheese Pound Cake with Candied Lemons.

Can I substitute other flavors instead of lemon?

Yes! You can use orange or lime zest and juice for a different citrus twist on this recipe.

How do I store leftover candied lemons?

Store any leftover candied lemons in an airtight container in the fridge, where they will last about one week.

What can I use instead of cream cheese?

You can try using mascarpone cheese or a dairy-free cream cheese alternative if you want a different flavor profile.

Can I make this cake gluten-free?

Absolutely! Substitute regular flour with a gluten-free flour blend that measures cup-for-cup like all-purpose flour.

How long does it take for the cake to cool completely?

Allow at least 1 hour for the pound cake to cool completely before serving or frosting.

Final Thoughts

This Lemon Cream Cheese Pound Cake with Candied Lemons is not only delicious but also versatile. You can customize it by adding different citrus fruits or toppings, making it perfect for any occasion. Try this delightful recipe today and enjoy its zesty sweetness!