Lemon Cream Cheese Pound Cake with Candied Lemons

Lemon Cream Cheese Pound Cake with Candied Lemons is a delightful dessert that captivates your taste buds with its zesty flavor and creamy texture. Perfect for celebrations, brunches, or simply as a sweet treat at home, this cake stands out with its rich cream cheese base and the vibrant addition of candied lemons. Each slice offers a burst of freshness, making it an irresistible choice for any occasion.

Why You’ll Love This Recipe

• Easy to Make: This recipe simplifies the process of baking without compromising on flavor.
• Deliciously Rich Flavor: The combination of cream cheese and lemon creates a unique taste that’s both tangy and sweet.
• Versatile Serving Options: Enjoy it as-is, or elevate it with a glaze or fresh fruits for an extra touch.
• Stunning Presentation: The candied lemons add visual appeal, making it perfect for gatherings.
• Perfect for Any Occasion: Whether it’s a birthday or a casual afternoon tea, this cake fits right in.

Tools and Preparation

To create this delightful Lemon Cream Cheese Pound Cake with Candied Lemons, you’ll need some essential tools. Having the right equipment ensures your baking experience is smooth and enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Stand mixer or hand mixer: These tools make creaming butter and cream cheese effortless, ensuring a light texture in your cake.
• Bundt or tube pan: This type of pan provides even baking and gives the cake its beautiful shape.
• Measuring cups and spoons: Accurate measurements are crucial for achieving the perfect balance of flavors.

Ingredients

For the Pound Cake:

• 1 ½ cups (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 (⅛-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: 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, beating 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 dry ingredients to the wet mixture. Mix just until combined to avoid overmixing.
6. Stir in lemon zest, lemon juice, and vanilla extract until evenly distributed.
7. Pour the batter into the prepared pan and smooth the top.

Step 3: Bake the Cake

Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean. Allow cooling in the pan for about 15-20 minutes before turning out onto a wire rack to cool completely.

Step 4: Make the Candied Lemons

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

Step 5: Optional Glaze

Whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cake before topping with candied lemons.

Step 6: Assemble

Once both cake and candied lemons are fully cooled, arrange candied lemon slices over the top of your beautiful cake. For added flair, consider garnishing with mint leaves or a sprinkle of powdered sugar before serving!

How to Serve Lemon Cream Cheese Pound Cake with Candied Lemons

Lemon Cream Cheese Pound Cake with Candied Lemons is a delightful treat that can be enjoyed in various ways. Whether you’re hosting a gathering or simply indulging at home, these serving suggestions will enhance your cake experience.

With Fresh Berries

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

With Whipped Cream

• Top each slice with a dollop of whipped cream to add a light and airy texture that complements the dense cake.

As Part of a Dessert Platter

• Include the lemon pound cake on a dessert platter featuring cookies, chocolates, and fruit for a colorful and varied selection.

Paired with Tea or Coffee

• Enjoy the cake with a cup of your favorite tea or freshly brewed coffee to balance the sweetness and enhance the flavors.

With Ice Cream

• A scoop of vanilla or lemon sorbet served next to the warm cake creates a delicious combination of temperatures and flavors.

How to Perfect Lemon Cream Cheese Pound Cake with Candied Lemons

Perfecting your Lemon Cream Cheese Pound Cake with Candied Lemons takes just a few extra steps. Here are some tips to make it even better:

• Use Room Temperature Ingredients: Ensure all ingredients, especially eggs and cream cheese, are at room temperature for better mixing and texture.

• Don’t Overmix: Mix just until combined when adding dry ingredients. Overmixing can lead to a dense cake.

• Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature for even baking.

• Cool Completely: Allow the cake to cool completely before glazing. This prevents the glaze from melting into the cake.

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

Pairing side dishes with your Lemon Cream Cheese Pound Cake can elevate its presentation and taste. Here are some excellent options:

1. Fresh Fruit Salad: A medley of seasonal fruits provides a light and refreshing contrast that balances the richness of the cake.

2. Yogurt Parfait: Layer yogurt with granola and fruit for a creamy side that complements the zesty flavors of the pound cake.

3. Chocolate Mousse: The rich chocolate flavor offers a nice counterpoint to the lemony sweetness of the pound cake.

4. Minted Cucumber Salad: A cool cucumber salad dressed with mint adds freshness and enhances palate cleansing between bites.

5. Pistachio Pesto Pasta: A savory pasta dish can balance out dessert flavors when served alongside sweet cakes like this one.

6. Caramelized Apples: Warm caramelized apples add warmth and sweetness that pairs beautifully with lemon flavors.

7. Almond Biscotti: Crunchy biscotti makes for an excellent crunchy accompaniment, perfect for dipping in coffee or tea while enjoying your cake.

Common Mistakes to Avoid

Baking can be tricky, especially when it comes to creating the perfect Lemon Cream Cheese Pound Cake with Candied Lemons. Here are some common mistakes to watch out for:

• Skipping room temperature ingredients: Using cold eggs or cream cheese can lead to a lumpy batter. Always allow these ingredients to come to room temperature before mixing.
• Overmixing the batter: Mixing too vigorously can create a dense cake. Mix just until the ingredients are combined for a light and fluffy texture.
• Not measuring flour accurately: Too much flour can make your cake dry. Use the spoon-and-level method to measure flour correctly by spooning it into the measuring cup and leveling it off with a knife.
• Ignoring baking time: Every oven is different, so start checking for doneness earlier than the recipe suggests. A toothpick should come out clean when inserted into the center.
• Not allowing the cake to cool properly: Cooling too quickly can cause your cake to collapse. Let it cool in the pan for at least 15 minutes before transferring it to a wire rack.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Keep in a cool section of your fridge to maintain freshness.

Freezing Lemon Cream Cheese Pound Cake with Candied Lemons

• Wrap tightly in plastic wrap and then in 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 heat for about 10-15 minutes.
• Microwave: Heat on medium power for 15-20 seconds; check frequently to avoid overcooking.
• Stovetop: Place a slice in a skillet over low heat, warming for about 2-3 minutes on each side.

Frequently Asked Questions

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

Can I substitute other flavors instead of lemon?

You can certainly experiment with other citrus fruits like orange or lime! Adjust zest and juice quantities accordingly.

How do I prevent my cake from sticking?

Ensure you grease and flour your Bundt pan thoroughly, or consider using parchment paper for easier removal.

What if I don’t have cream cheese?

You can use mascarpone cheese as an alternative, but keep in mind it may alter the flavor slightly.

Can I add more toppings?

Absolutely! Consider adding fresh berries or drizzling chocolate sauce for added flavor and decoration.

Final Thoughts

This Lemon Cream Cheese Pound Cake with Candied Lemons is not only delicious but also versatile. You can customize it by adding different fruits or glazes according to your taste. Give this delightful recipe a try; it’s perfect for any occasion!