Lemon Cream Cheese Pound Cake with Candied Lemons

Lemon Cream Cheese Pound Cake with Candied Lemons is a delightful dessert that combines rich flavors and a moist texture. This cake is perfect for any occasion, whether it’s a family gathering, a birthday celebration, or simply a sweet treat to enjoy with your afternoon tea. The bright citrus notes from the lemons, paired with the creamy richness of cream cheese, make this pound cake stand out. Plus, the candied lemons add an elegant touch that enhances both presentation and flavor.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of lemon and cream cheese creates a unique flavor profile that is refreshing and indulgent.
• Versatile Dessert: Perfect for celebrations or a casual afternoon snack, this cake fits any setting.
• Easy to Make: With straightforward instructions, even beginner bakers can achieve great results.
• Stunning Presentation: The candied lemons on top not only look beautiful but also elevate the taste.
• Moist Texture: Thanks to cream cheese and butter, this pound cake remains moist and tender.

Tools and Preparation

Having the right tools makes baking easier and more enjoyable. Before you start assembling the ingredients for your Lemon Cream Cheese Pound Cake with Candied Lemons, gather these essential tools.

Essential Tools and Equipment

• Bundt or tube pan
• Mixing bowls
• Electric mixer
• Whisk
• Skillet

Importance of Each Tool

• Bundt or tube pan: Provides an even bake and classic shape for your pound cake.
• Electric mixer: Saves time and effort when creaming butter and sugar for a light texture.
• Skillet: Ideal for gently simmering the candied lemons without burning.

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
* 1/2 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.
3. Simmer gently (do not boil) for 15–20 minutes until translucent.
4. 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 sprinkle with powdered sugar.

Enjoy your homemade 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 the experience for you and your guests. Here are some delightful serving suggestions to consider.

With Fresh Berries

• Serve slices of the pound cake alongside a mix of fresh strawberries, blueberries, and raspberries for a refreshing contrast.

A Scoop of Ice Cream

• Pair the cake with a scoop of vanilla or lemon sorbet ice cream to create a creamy texture that complements the citrus flavors.

Whipped Cream

• Add a dollop of lightly sweetened whipped cream on top for an extra indulgent touch that balances the cake’s richness.

Mint Leaves

• Garnish with fresh mint leaves to add a pop of color and a hint of freshness, enhancing both presentation and flavor.

Lemon Curd

• Drizzle some lemon curd over each slice for an extra burst of lemony goodness that enhances the overall taste experience.

How to Perfect Lemon Cream Cheese Pound Cake with Candied Lemons

To achieve the best results with your Lemon Cream Cheese Pound Cake, consider these helpful tips.

• Use Room Temperature Ingredients: Ensure that your butter, cream cheese, and eggs are at room temperature. This helps them blend more easily, creating a smooth batter.

• Measure Flour Correctly: Use the spoon-and-level method to measure flour accurately. Too much flour can lead to a dense cake.

• Don’t Overmix: Mix the batter just until combined after adding dry ingredients. Overmixing can result in a tough texture.

• Check Oven Temperature: Use an oven thermometer to confirm your oven is at the right temperature. An inconsistency can affect baking time and cake texture.

• Cool Properly: Allow the cake to cool in the pan before transferring it to a wire rack. This helps prevent it from breaking apart.

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

Enhance your dessert table by pairing your Lemon Cream Cheese Pound Cake with complementary side dishes. Here are some great options:

1. Fruit Salad: A light fruit salad with seasonal fruits adds freshness and balances the sweetness of the cake.

2. Yogurt Parfait: Layer yogurt with granola and fruit for a creamy contrast that pairs well with the cake.

3. Chocolate Sauce: Drizzling warm chocolate sauce over each slice offers a rich flavor that contrasts beautifully with lemon.

4. Cheese Platter: A selection of mild cheeses can provide savory notes that balance the sweetness of the pound cake.

5. Tea or Coffee: Serving tea or coffee alongside enhances the dessert experience, offering warmth and depth to each bite.

6. Caramel Sauce: A drizzle of caramel sauce adds a rich sweetness that complements citrus flavors nicely.

Common Mistakes to Avoid

When making your Lemon Cream Cheese Pound Cake with Candied Lemons, avoiding common mistakes can help ensure a perfect result every time.

• Not softening the butter and cream cheese: Using cold butter or cream cheese can lead to a dense cake. Make sure both are at room temperature for proper creaming.
• Overmixing the batter: Mixing too much after adding flour can create a tough texture. Mix just until combined for a tender crumb.
• Skipping the lemon zest: Lemon zest adds essential flavor. Don’t skip it; it brightens up the cake significantly.
• Not measuring ingredients accurately: Incorrect measurements can ruin the texture and taste. Use a kitchen scale for precision when possible.
• Neglecting to grease the pan well: A poorly greased pan may cause the cake to stick. Ensure you grease and flour your Bundt or tube pan thoroughly.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• The cake will keep fresh for up to 5 days in the fridge.

Freezing Lemon Cream Cheese Pound Cake with Candied Lemons

• Wrap the cooled cake tightly in plastic wrap.
• Place in a freezer-safe container or bag; it lasts up to 3 months.

Reheating Lemon Cream Cheese Pound Cake with Candied Lemons

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

Frequently Asked Questions

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

Can I use different fruits for candied toppings?

You can use various fruits such as oranges or limes. The process remains similar—just adjust cooking times as needed.

How should I store leftover Lemon Cream Cheese Pound Cake with Candied Lemons?

Store leftover cake in an airtight container in the refrigerator for up to 5 days, or freeze it to enjoy later.

Can I make this recipe gluten-free?

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

What can I serve with Lemon Cream Cheese Pound Cake?

This cake pairs beautifully with whipped cream, fresh berries, or even a scoop of vanilla ice cream for added indulgence.

Final Thoughts

Lemon Cream Cheese Pound Cake with Candied Lemons is not only delicious but also versatile. You can customize it by trying different flavors or toppings. It’s perfect for gatherings or just an everyday treat—give it a try!