Lemon Cream Cheese Pound Cake with Candied Lemons

Lemon Cream Cheese Pound Cake with Candied Lemons is a delightful dessert that brings a burst of citrus flavor to any occasion. This cake is perfect for celebrations, afternoon teas, or simply as a sweet treat to enjoy at home. With its moist texture and zesty notes, it stands out as a crowd-pleaser. The addition of candied lemons adds an elegant touch, making it not just delicious but visually appealing as well.

Why You’ll Love This Recipe

• Easy to Make: This recipe is straightforward, even for beginners. The clear steps make the baking process enjoyable.
• Deliciously Flavorful: The combination of cream cheese and fresh lemon creates a rich and tangy taste that everyone will love.
• Versatile Occasion Fit: Perfect for birthdays, holidays, or brunch gatherings, this cake fits any event beautifully.
• Stunning Presentation: The candied lemon slices on top provide an eye-catching finish that impresses guests.
• Customizable Options: Feel free to add your favorite toppings or change the glaze for a unique twist.

Tools and Preparation

Before diving into the baking process, gather all your tools to ensure a smooth experience. Having everything ready makes it easier to follow the recipe without interruptions.

Essential Tools and Equipment

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

Importance of Each Tool

• Bundt or tube pan: This specific shape helps the cake cook evenly while providing a beautiful design.
• Electric mixer: Saves time and effort when creaming butter and sugar, ensuring a light texture in the cake.
• Skillet: Ideal for making candied lemons, allowing you to simmer them gently without burning.

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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
• 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: 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: Prepare the Pound Cake Batter

1. In a large bowl, cream together the unsalted butter and cream cheese. Mix until smooth and fluffy, about 3-4 minutes.
2. Gradually add in the granulated sugar, beating until very light—approximately another 3-5 minutes.
3. Add in each of the eggs, one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients into the wet mixture. Mix just until combined.
6. Stir in the lemon zest, lemon juice, and vanilla extract. Pour 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, bring together the sugar and water. Heat until simmering.
2. Lay in the thinly sliced lemons in a single layer. Simmer gently (do not boil) for about 15-20 minutes until they become translucent.
3. Transfer these slices onto parchment paper to cool; they will firm up slightly as they dry.

Step 5: Optional Glaze

In a small bowl, whisk together the powdered sugar and remaining fresh lemon juice until smooth. Drizzle over your cooled cake before topping with candied lemons.

Step 6: Assemble

Once both your cake and candied lemons are completely cool, arrange those beautiful lemon slices over the top of your cake. For an extra touch of elegance, consider adding some mint leaves or dusting lightly with powdered sugar before serving. Enjoy!

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 of this delightful dessert. Here are some creative serving suggestions to enhance its flavors and presentation.

Pair with Fresh Berries

• Serve the cake alongside a mix of fresh strawberries, blueberries, and raspberries for a burst of color and tartness that complements the sweetness of the cake.

Add Whipped Cream

• A dollop of freshly whipped cream adds a light and airy texture, balancing the richness of the pound cake beautifully.

Drizzle with Honey

• A drizzle of honey over a slice adds an extra layer of sweetness and pairs well with the tangy lemon flavor.

Serve with Lemon Sorbet

• For a refreshing contrast, serve slices of cake with a scoop of lemon sorbet. The cold sorbet enhances the citrus notes in the cake.

Garnish with Mint

• Sprinkling fresh mint leaves on top adds a pop of color and a hint of freshness that brightens each bite.

Enjoy with Herbal Tea

• Pairing your cake with a warm cup of herbal tea, such as chamomile or lemon verbena, can create a soothing afternoon treat.

How to Perfect Lemon Cream Cheese Pound Cake with Candied Lemons

Achieving perfection in your Lemon Cream Cheese Pound Cake is all about attention to detail. Here are some tips to help you bake the ultimate cake.

• Use Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature for better mixing and texture.
• Measure Flour Correctly: Spoon flour into your measuring cup and level it off to avoid using too much, which can lead to a dense cake.
• Don’t Overmix: Mix just until ingredients are combined to keep the pound cake light and fluffy.
• Check Oven Temperature: Use an oven thermometer to confirm that your oven is at the correct temperature for even baking.
• Cool Before Glazing: Allow your cake to cool completely before adding any glaze; this prevents it from melting and ensures it stays intact.
• Store Properly: Keep leftover cake in an airtight container at room temperature or refrigerate for longer freshness.

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

When serving Lemon Cream Cheese Pound Cake with Candied Lemons, consider pairing it with some delicious side dishes to create a well-rounded meal or snack. Here are some perfect options:

1. Fresh Fruit Salad: A colorful mix of seasonal fruits enhances the citrus flavors while adding freshness.
2. Greek Yogurt Parfait: Layered Greek yogurt topped with granola and berries offers creamy richness alongside tangy notes.
3. Cucumber Salad: A light cucumber salad dressed in lemon vinaigrette provides a crisp contrast to the sweet cake.
4. Spinach Salad: Tossed spinach salad with walnuts and goat cheese makes for a savory side that balances sweetness.
5. Carrot Sticks with Hummus: Crunchy carrot sticks served with hummus add healthy crunchiness while being easy to prepare.
6. Cheese Platter: An assortment of mild cheeses paired with crackers can complement the flavors without overpowering them.

Common Mistakes to Avoid

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

• Overmixing the Batter: Mixing the batter too much can lead to a dense cake. Mix just until the ingredients are combined for a lighter texture.
• Using Cold Ingredients: Cold butter and cream cheese can result in an uneven batter. Always use room temperature ingredients for better mixing and texture.
• Not Measuring Ingredients Accurately: Inaccurate measurements can throw off your cake’s texture and flavor. Use a kitchen scale or precise measuring cups for accuracy.
• Skipping the Cooling Time: Turning out the cake before it has cooled can cause it to break. Let it cool in the pan for at least 15 minutes before transferring it to a wire rack.
• Ignoring Oven Temperature: Every oven is different; make sure your oven is properly preheated and consider using an oven thermometer for accuracy.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cake in an airtight container for up to 5 days.
• Place parchment paper between layers if stacking to prevent sticking.

Freezing Lemon Cream Cheese Pound Cake with Candied Lemons

• Wrap the cooled cake tightly in plastic wrap, then aluminum foil, and freeze 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). Wrap the cake in foil and heat for about 10-15 minutes until warmed through.
• Microwave: Heat individual slices on medium power for about 20-30 seconds. Watch closely to avoid overheating.
• Stovetop: Place slices in a skillet over low heat, cover, and warm gently for about 5 minutes.

Frequently Asked Questions

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

Can I use other citrus fruits in this recipe?

Yes! You can substitute oranges or limes for lemon, though you may want to adjust the sugar based on their sweetness.

How do I store leftover candied lemons?

Store candied lemons in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage.

Can I make this cake gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free blend that measures like regular flour. Make sure it contains xanthan gum or add it separately if needed.

What can I serve with Lemon Cream Cheese Pound Cake with Candied Lemons?

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

Final Thoughts

Lemon Cream Cheese Pound Cake with Candied Lemons is not just delicious but also versatile. This cake is perfect for any occasion, whether it’s a family gathering or a special celebration. Feel free to customize it by adding different flavors or toppings that suit your taste!