Lemon Cream Cheese Pound Cake with Candied Lemons

The Lemon Cream Cheese Pound Cake with Candied Lemons is a delightful treat that brings a burst of citrus flavor to any occasion. This cake is perfect for gatherings, celebrations, or simply as a sweet indulgence for your family. With its rich cream cheese base and the vibrant zest of lemons, it stands out in both taste and presentation. Topped with homemade candied lemons, this cake is sure to impress your guests and satisfy your sweet cravings.

Why You’ll Love This Recipe

• Bright Flavor: The combination of fresh lemon juice and zest creates a refreshing taste that elevates this cake.
• Creamy Texture: The addition of cream cheese makes the pound cake incredibly moist and rich.
• Versatile Occasion: Perfect for brunches, birthdays, or afternoon tea, this cake fits various events effortlessly.
• Easy to Make: Simple steps ensure that even novice bakers can create this stunning dessert without hassle.
• Beautiful Presentation: Topped with candied lemons, this cake looks as good as it tastes, making it an eye-catching centerpiece.

Tools and Preparation

To make this delicious Lemon Cream Cheese Pound Cake with Candied Lemons, you’ll need some essential kitchen tools. Having the right equipment makes the baking process smoother and more enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Bundt or tube pan: This specific pan shape helps the cake bake evenly and provides a beautiful design for serving.
• Electric mixer: Using an electric mixer saves time and ensures that your ingredients are blended thoroughly for a light texture.
• Skillet: A skillet is essential for making the candied lemons by allowing you to simmer them gently without boiling.

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 (¼-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 325°F (163°C). 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 delightful 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 delightful flavors and presentation. Here are some creative serving suggestions to enhance your cake experience.

With Fresh Berries

• Serve slices of the pound cake with a medley of fresh berries like strawberries, blueberries, and raspberries. The tartness of the berries complements the sweetness of the cake beautifully.

A Scoop of Whipped Cream

• Top each slice with a generous dollop of whipped cream. This addition adds a light and creamy texture that pairs perfectly with the lemon flavor.

Accompanied by Lemon Sorbet

• Pair your cake with a scoop of refreshing lemon sorbet. The cold treat will contrast nicely against the warm cake, creating a delightful dessert experience.

Drizzled with Honey

• Drizzle a bit of honey over the top for an extra touch of sweetness. This simple addition enhances the overall flavor and adds a beautiful sheen to your presentation.

Garnished with Mint Leaves

• Add fresh mint leaves as a garnish on top of your pound cake. This not only adds a pop of color but also introduces a refreshing herbal note that complements the lemon.

How to Perfect Lemon Cream Cheese Pound Cake with Candied Lemons

To ensure your Lemon Cream Cheese Pound Cake with Candied Lemons turns out perfect every time, consider these helpful tips.

• Use room temperature ingredients: Make sure your butter, cream cheese, and eggs are at room temperature for better emulsification and texture.

• Measure flour correctly: Use the spoon-and-level method to avoid packing flour into the measuring cup, which can lead to a dense cake.

• Don’t overmix: Mix just until combined when adding dry ingredients to prevent incorporating too much air, which can cause a crumbly texture.

• Check doneness properly: Insert a toothpick into the center; it should come out clean or with just a few crumbs attached for perfect doneness.

• Cool completely before glazing: Allow your pound cake to cool completely before adding any glaze to prevent it from melting off and making a mess.

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

Pairing side dishes with your Lemon Cream Cheese Pound Cake with Candied Lemons can enhance its flavors and make for an impressive spread. Here are some excellent options:

1. Greek Yogurt Parfait: Layer Greek yogurt with granola and fruit for a creamy, crunchy complement to your cake.

2. Citrus Salad: A refreshing salad made from oranges, grapefruits, and mint will brighten up any plate alongside your pound cake.

3. Vanilla Ice Cream: The classic combination of vanilla ice cream adds creaminess that balances well with the tartness of lemon.

4. Pineapple Salsa: A tropical pineapple salsa brings sweetness and acidity that pairs wonderfully with lemon flavors.

5. Honey Roasted Nuts: Crunchy honey-roasted nuts provide both texture and sweetness that beautifully contrast with moist cake slices.

6. Chia Seed Pudding: A light chia seed pudding offers healthy fats and fiber while being subtly sweet to complement the pound cake’s richness.

7. Herbed Couscous Salad: A light couscous salad made with herbs can serve as an unexpected yet delightful side dish option.

8. Fruit Smoothie: Serve a refreshing fruit smoothie on the side to enhance the fruity notes in your dessert while offering hydration.

Common Mistakes to Avoid

When making the Lemon Cream Cheese Pound Cake with Candied Lemons, avoid common pitfalls to ensure your cake turns out perfectly.

• Overmixing the batter: This can lead to a dense cake. Mix just until combined to keep it light and fluffy.
• Not measuring accurately: Use proper measuring cups and spoons for precise ingredient amounts. This ensures consistency in texture and flavor.
• Skipping the cooling time: Allowing the cake to cool in the pan prevents it from breaking apart. Patience pays off!
• Ignoring room temperature ingredients: Cold ingredients can affect the mixing process. Ensure butter and cream cheese are softened for a smooth batter.
• Rushing the candied lemons: Simmer them slowly for best results. A gentle simmer allows them to become translucent without boiling.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Make sure the cake is completely cooled before sealing it.

Freezing Lemon Cream Cheese Pound Cake with Candied Lemons

• Wrap slices or whole cake in plastic wrap, then foil 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). Heat wrapped cake for about 10-15 minutes.
• Microwave: Warm individual slices on medium power for about 10-15 seconds.
• Stovetop: Use a skillet over low heat, cover with a lid, and warm gently for a few minutes.

Frequently Asked Questions

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

How do I know when my pound cake is done?

The cake is done when a toothpick inserted into the center comes out clean.

Can I use other fruits for candying?

Yes! You can substitute other citrus fruits or berries for delicious variations.

How should I store leftover candied lemons?

Keep them in an airtight container in the refrigerator, where they will last for up to two weeks.

Can I make this recipe gluten-free?

Absolutely! Simply replace all-purpose flour with a gluten-free blend that measures cup-for-cup.

What should I serve with Lemon Cream Cheese Pound Cake?

It pairs beautifully with fresh berries, whipped cream, or even a scoop of vanilla ice cream!

Final Thoughts

This Lemon Cream Cheese Pound Cake with Candied Lemons offers a delightful blend of flavors and textures that everyone will love. Its versatility allows you to customize it by adding different fruits or glazes. Don’t hesitate to try this recipe; your taste buds will thank you!