Lemon Cream Cheese Pound Cake with Candied Lemons

Lemon Cream Cheese Pound Cake with Candied Lemons is a delightful dessert that elevates any occasion. This cake is rich and creamy, featuring the perfect balance of tangy lemon and sweet cream cheese. Whether it’s for a birthday, a family gathering, or simply an afternoon treat, this pound cake stands out with its bright flavor and beautiful presentation.

Why You’ll Love This Recipe

• Easy to Make: This recipe uses simple steps and common ingredients, making it accessible for bakers of all levels.
• Delicious Flavor: The combination of cream cheese and fresh lemon juice creates a moist and flavorful cake that everyone will love.
• Versatile Presentation: You can serve it plain or with candied lemons for an elegant touch, making it suitable for both casual and formal events.
• Perfectly Moist: The addition of cream cheese ensures this pound cake stays moist and tender, even days after baking.
• Great for Leftovers: This cake stores well in an airtight container, allowing you to enjoy it over several days.

Tools and Preparation

Before diving into the recipe, gather your tools to ensure a smooth baking process.

Essential Tools and Equipment

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Bundt or tube pan
• Cooling rack

Importance of Each Tool

• Stand mixer or hand mixer: These tools make it easier to cream butter and sugar together until fluffy, ensuring a light texture.
• Bundt or tube pan: This shape helps the cake bake evenly and allows for easy removal once cooled.
• Cooling rack: Proper cooling prevents sogginess by allowing air circulation around the cake.

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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
• ½ 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 (¼-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 thoroughly 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 while continuing to beat until very light (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.
7. Pour the batter into the 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. Let cool in the pan for 15-20 minutes before turning out onto a wire rack to cool completely.

Step 4: Make the Candied Lemons

1. In a skillet over medium heat, combine sugar and water; bring to a simmer.
2. Carefully add lemon slices in a single layer. Simmer gently (do not boil) for about 15-20 minutes until translucent.
3. Use tongs to transfer slices onto parchment paper and let cool. They will firm up slightly as they dry.

Step 5: Optional Glaze

In a small bowl, whisk together powdered sugar with lemon juice until smooth. Drizzle over cooled pound cake before topping with candied lemons.

Step 6: Assemble

Once both the cake and candied lemons are fully cooled, arrange candied lemon slices over the top of your delicious pound cake. For an added touch of elegance, consider garnishing with mint leaves or a light sprinkle of powdered sugar.

Enjoy your Lemon Cream Cheese Pound Cake with Candied Lemons! This treat is sure to impress your guests at any gathering!

How to Serve Lemon Cream Cheese Pound Cake with Candied Lemons

Serving Lemon Cream Cheese Pound Cake with Candied Lemons can elevate any gathering. This cake is not only a delightful treat but also visually appealing, making it perfect for special occasions or casual get-togethers.

Pair with Fresh Berries

• Fresh strawberries, blueberries, or raspberries complement the cake’s richness and add a burst of color.

Enjoy with Whipped Cream

• A dollop of whipped cream on the side enhances the cake’s flavor and adds a light, airy texture.

Serve with Tea or Coffee

• Pairing this cake with a warm cup of tea or coffee makes for a cozy afternoon treat.

Garnish with Mint Leaves

• Adding fresh mint leaves on top not only enhances the presentation but also provides a refreshing contrast to the sweetness.

Top with Extra Candied Lemons

• For an added citrus kick, scatter some additional candied lemon slices over each serving.

How to Perfect Lemon Cream Cheese Pound Cake with Candied Lemons

Perfecting your Lemon Cream Cheese Pound Cake with Candied Lemons can take your baking to the next level. Here are some tips to ensure your cake turns out perfectly every time.

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

• Measure Flour Correctly: Use the spoon-and-level method to avoid adding too much flour, which can lead to a dense cake.

• Don’t Overmix: Mix until just combined when adding dry ingredients; overmixing can make the cake tough.

• Cool Properly: Allow the cake to cool in the pan before transferring it to avoid breakage or sticking.

• Experiment with Zest: Adjust lemon zest based on your taste preference; more zest will enhance the lemon flavor.

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

Pairing side dishes with your Lemon Cream Cheese Pound Cake can create a balanced meal. Here are some fantastic options that complement its flavors beautifully.

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

2. Vanilla Ice Cream: The creamy texture of vanilla ice cream pairs wonderfully and melts into the warm cake.

3. Lemon Sorbet: A refreshing sorbet amplifies lemon flavors and cleanses the palate between bites.

4. Simple Green Salad: A light salad dressed in vinaigrette offers a crisp contrast to the rich pound cake.

5. Yogurt Parfait: Layered yogurt with granola and fruits creates a deliciously healthy side option.

6. Chia Seed Pudding: This nutritious pudding brings a unique texture and can be flavored with lemon for harmony in taste.

7. Spiced Nuts: Roasted spiced nuts provide crunch and an interesting flavor that complements the sweetness of the cake.

Common Mistakes to Avoid

Baking a Lemon Cream Cheese Pound Cake with Candied Lemons can be delightful, but avoiding common mistakes will ensure it turns out perfectly.

• Skipping the Room Temperature Ingredients: Using cold eggs or cream cheese can lead to a dense cake. Always ensure these ingredients are at room temperature for better incorporation.
• Overmixing the Batter: Overmixing can make your cake tough. Mix just until the dry ingredients are incorporated to keep it light and fluffy.
• Not Preheating the Oven: Failing to preheat can result in uneven baking. Ensure your oven is at the right temperature before placing your cake inside.
• Ignoring Fresh Ingredients: Using stale lemons or expired dairy can affect flavor. Always opt for fresh ingredients for the best taste.
• Not Letting the Cake Cool Properly: Cutting into a warm cake can lead to crumbling. Allow your cake to cool in the pan and then on a wire rack completely before serving.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Keep the cake away from strong-smelling foods to preserve its lemon flavor.

Freezing Lemon Cream Cheese Pound Cake with Candied Lemons

• Wrap tightly in plastic wrap followed by aluminum foil for optimal protection.
• The pound cake can be frozen for up to 3 months.

Reheating Lemon Cream Cheese Pound Cake with Candied Lemons

• Oven: Preheat to 350°F (175°C). Place slices on a baking sheet and warm for about 10 minutes.
• Microwave: Heat individual slices on medium power for about 15-20 seconds. Be careful not to overheat.
• Stovetop: Place slices in a non-stick skillet over low heat, covering until warmed through.

Frequently Asked Questions

Can I use other citrus fruits?

Yes! You can substitute lemons with oranges or limes for a different flavor profile while maintaining the same recipe structure.

How do I make this recipe gluten-free?

To make a gluten-free version of Lemon Cream Cheese Pound Cake with Candied Lemons, substitute all-purpose flour with gluten-free flour blend.

Can I add nuts or chocolate chips?

Absolutely! Feel free to fold in some chopped nuts or chocolate chips into the batter before baking for added texture and flavor.

What can I serve with this pound cake?

Pair your lemon cream cheese pound cake with fresh berries, whipped cream, or even a scoop of lemon sorbet for an extra refreshing dessert.

Final Thoughts

This Lemon Cream Cheese Pound Cake with Candied Lemons is an indulgent treat that’s perfect for any occasion. Its bright citrus flavor and creamy texture make it irresistible. Don’t hesitate to customize it by adding different flavors or toppings; it’s versatile enough to suit any palate!