Lemon Cream Cheese Pound Cake with Candied Lemons

Lemon Cream Cheese Pound Cake with Candied Lemons is a delightful dessert that combines tangy lemon flavor with the rich creaminess of cream cheese. This cake is perfect for gatherings, birthdays, or just a cozy afternoon tea. Its moist texture and sweet, zesty notes make it a standout treat, especially when topped with beautiful candied lemons.

Why You’ll Love This Recipe

• Easy to Make: This pound cake requires simple ingredients and straightforward steps, making it accessible for bakers of all levels.
• Deliciously Moist: The combination of butter and cream cheese ensures a tender crumb that melts in your mouth.
• Versatile Serving Options: Serve it plain or dress it up with the optional lemon glaze and candied lemons for special occasions.
• Bright Flavor: The addition of fresh lemon zest and juice gives this cake a refreshing taste that’s perfect for any season.
• Great for Sharing: This recipe yields a generous amount, making it ideal for sharing with family and friends.

Tools and Preparation

To make your baking experience smooth and enjoyable, gather your essential tools before you start. Having everything ready will save time and help you focus on creating this delicious dessert.

Essential Tools and Equipment

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Bundt or tube pan

Importance of Each Tool

• Stand mixer or hand mixer: Effortlessly beats butter and sugar to create a light batter, ensuring the right texture.
• Mixing bowls: Allows for easy combining of dry and wet ingredients without spills.
• Rubber spatula: Perfect for scraping down the sides of bowls, ensuring no ingredient is left behind.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

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: 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. 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 delicious 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 enhance its delightful flavors and provide a perfect balance to the dish. Here are some creative serving suggestions to elevate your cake experience.

Pair with Fresh Berries

• Serve the pound cake alongside a mix of fresh strawberries, blueberries, and raspberries for a burst of color and natural sweetness. The tartness of the berries complements the lemon flavors beautifully.

Add Whipped Cream

• A dollop of lightly sweetened whipped cream on top of each slice adds richness and a creamy texture that pairs well with the zesty cake.

Drizzle with Lemon Glaze

• Enhance the lemony flavor by drizzling additional lemon glaze over the cake just before serving. This extra touch will intensify that refreshing citrus taste.

Top with Mint Leaves

• Garnish slices of the cake with fresh mint leaves for an aromatic touch that adds visual appeal and freshness to each bite.

Serve with Ice Cream

• Offer a scoop of vanilla or lemon sorbet next to your slice for a delightful contrast in temperature and texture. The creaminess of ice cream pairs wonderfully with the moist pound cake.

Enjoy with Tea or Coffee

• Pair slices of this cake with your favorite tea or coffee for an indulgent afternoon treat. The warm beverages complement the cake’s flavors perfectly.

How to Perfect Lemon Cream Cheese Pound Cake with Candied Lemons

Perfecting your Lemon Cream Cheese Pound Cake is all about attention to detail. Here are some helpful tips to ensure your cake turns out moist and flavorful every time.

• Use Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature before mixing. This allows for better incorporation, resulting in a smoother batter.

• Don’t Overmix: Once you combine the dry ingredients with the wet mixture, mix just until combined. Overmixing can lead to a denser cake texture.

• Check Oven Temperature: Always preheat your oven and consider using an oven thermometer for accuracy. An oven that’s too hot can cause uneven baking.

• Cool Properly: Allow your pound cake to cool in the pan briefly before transferring it to a wire rack. This helps maintain its structure while cooling completely.

• Experiment with Zest: For added flavor, consider using zest from additional citrus fruits like limes or oranges along with lemons.

• Store Correctly: Keep any leftover cake covered at room temperature or in the refrigerator to maintain freshness for several days.

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

Complementing your Lemon Cream Cheese Pound Cake with side dishes can create a well-rounded dessert experience. Here are some excellent options that pair nicely:

1. Fruit Salad: A refreshing mix of seasonal fruits provides balance and lightness, enhancing the citrus notes in the pound cake.

2. Greek Yogurt Parfait: Layer Greek yogurt with granola and honey for a creamy contrast that works well alongside the cake’s texture.

3. Coconut Macaroons: These chewy treats add a tropical flair that harmonizes beautifully with lemon flavors while providing different textures.

4. Lemon Sorbet: A scoop of tangy lemon sorbet serves as a cool palate cleanser between bites of rich pound cake.

5. Cheesecake Bites: Mini cheesecake bites offer another creamy option that contrasts nicely with the dense pound cake without overpowering it.

6. Chocolate-Covered Strawberries: The sweetness of chocolate-covered strawberries pairs perfectly with the tanginess of lemon, creating an indulgent treat alongside each slice.

Common Mistakes to Avoid

Baking can be tricky, and avoiding common mistakes is crucial for a successful Lemon Cream Cheese Pound Cake with Candied Lemons.

• Not using room temperature ingredients: Room temperature butter and cream cheese blend better, creating a smoother batter. Take them out of the fridge at least 30 minutes before baking.
• Overmixing the batter: Mixing too long can result in a dense cake. Combine the ingredients just until no dry flour remains.
• Skipping the zest: The lemon zest adds essential flavor. Don’t skip it! Use fresh lemons for the best taste.
• Underbaking or overbaking: Always check your cake a few minutes before the timer goes off. A toothpick should come out clean but not dry.
• Ignoring cooling times: Letting the cake cool in the pan helps it firm up. Follow cooling instructions to avoid breaking the cake.
• Not measuring ingredients accurately: Baking is a science. Use measuring cups and spoons for precise ingredient amounts.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Wrap slices in plastic wrap to keep them fresh longer.

Freezing Lemon Cream Cheese Pound Cake with Candied Lemons

• Freeze wrapped slices in plastic wrap or foil for up to 3 months.
• Thaw in the refrigerator overnight before serving.

Reheating Lemon Cream Cheese Pound Cake with Candied Lemons

• Oven: Preheat to 350°F (175°C) and warm slices for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for 15-20 seconds until warm.
• Stovetop: Place in a skillet on 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 fruits for candied toppings?

Yes, you can experiment with other citrus fruits like oranges or limes for different flavors!

How do I make my cake more lemony?

Increase the amount of lemon zest and juice in the batter. You can also add extra lemon glaze on top.

Can I make this recipe gluten-free?

Certainly! Substitute all-purpose flour with a gluten-free blend designed for baking.

What’s the best way to serve Lemon Cream Cheese Pound Cake with Candied Lemons?

Serve it plain, or pair it with fresh berries and whipped cream for an elegant dessert.

Final Thoughts

This Lemon Cream Cheese Pound Cake with Candied Lemons is a delightful treat that’s perfect for any occasion. Its bright flavor and moist texture make it a crowd-pleaser. Feel free to customize it by adding your favorite fruits or toppings!