Lemon Cream Cheese Pound Cake with Candied Lemons

Lemon Cream Cheese Pound Cake with Candied Lemons is a delightful dessert that perfectly balances sweet and tart flavors. This cake is not only rich and moist but also an impressive centerpiece for various occasions, from family gatherings to casual brunches. The addition of candied lemons adds a unique twist, enhancing both the visual appeal and the flavor profile of this classic treat.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of lemon zest and juice with cream cheese creates a rich, tangy taste that will delight your palate.
• Moist Texture: The cream cheese in the batter contributes to a wonderfully moist cake that stays fresh for days.
• Versatile Occasion: Perfect for birthdays, holidays, or just a cozy afternoon tea; this cake suits any gathering.
• Showstopper Presentation: The candied lemons on top not only add color but also impress your guests with their elegance.
• Easy to Follow: With simple ingredients and clear instructions, even novice bakers can create this stunning dessert.

Tools and Preparation

Before you start baking, gather your essential tools. Having everything ready will make the process smoother and more enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Bundt or tube pan: This specific pan shape helps the cake cook evenly while providing a beautiful presentation.
• Electric mixer: Using an electric mixer saves time and ensures that your ingredients are thoroughly combined for a fluffy texture.
• Whisk: A whisk is essential for mixing dry ingredients thoroughly, ensuring an even distribution of baking powder and salt.

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 325F (163C). 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 the granulated sugar while beating until very light in color (another 3-5 minutes).
3. Add eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry mixture to the wet mixture. Mix just until combined.
6. Stir in lemon zest, lemon juice, and vanilla extract.
7. Pour the batter into the 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 about 15-20 minutes before transferring it onto a wire rack to cool completely.

Step 4: Make the Candied Lemons

1. In a skillet, bring sugar and water 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. 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 it over your cooled cake before adding candied lemons on top.

Step 6: Assemble

Once both cake and candied lemons are fully cooled, arrange candied lemon slices over the top of the cake. For an elegant touch, consider adding mint leaves or dusting with additional powdered sugar before serving.

How to Serve Lemon Cream Cheese Pound Cake with Candied Lemons

Serving Lemon Cream Cheese Pound Cake with Candied Lemons can elevate your dessert experience. Whether for a special occasion or a casual get-together, these suggestions will enhance the delightful flavors of this cake.

Pair with Fresh Berries

• Fresh strawberries, blueberries, or raspberries add a burst of color and tartness that complements the sweet lemony flavor.

Add Whipped Cream

• A dollop of lightly sweetened whipped cream provides a creamy contrast and balances the cake’s richness.

Serve with Lemon Curd

• A side of lemon curd offers an intense lemon flavor that pairs beautifully with the cream cheese pound cake.

Drizzle with Honey

• A drizzle of honey can add a floral sweetness that enhances the cake without overpowering it.

Garnish with Mint Leaves

• Fresh mint leaves not only add a pop of color but also provide a refreshing aroma and taste.

Enjoy with Tea or Coffee

• This cake pairs wonderfully with a warm cup of tea or coffee, making it a perfect choice for afternoon gatherings.

How to Perfect Lemon Cream Cheese Pound Cake with Candied Lemons

To make your Lemon Cream Cheese Pound Cake even better, consider these helpful tips. They can lead to a moist, flavorful cake every time you bake.

• Use room temperature ingredients: Ensures better mixing and creates a smooth batter for even baking.
• Measure flour correctly: Spoon flour into your measuring cup and level off to avoid dense cake from too much flour.
• Don’t overmix the batter: Mix just until combined to keep the cake light and fluffy.
• Check for doneness: Use a toothpick to check if your cake is done; it should come out clean when inserted in the center.
• Cool properly: Allow the cake to cool in the pan briefly before transferring it to prevent sticking.
• Store correctly: Keep leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.

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

Pairing side dishes with your Lemon Cream Cheese Pound Cake can enhance its flavors and create a balanced meal. Here are some delicious options to consider:

1. Light Salad: A mixed greens salad with vinaigrette adds freshness without being too heavy.
2. Fruit Salad: A medley of seasonal fruits can complement the citrus flavors and provide refreshing contrasts.
3. Cheese Platter: Soft cheeses like goat cheese or mascarpone pair well for a savory-sweet combo alongside your dessert.
4. Yogurt Parfait: Layered yogurt with granola and fruit offers a creamy, crunchy balance that works nicely as a side.
5. Chocolate Mousse: The rich chocolate flavor offers a decadent contrast to the lightness of the pound cake.
6. Scones: Lightly sweet scones can be served warm, adding another layer of texture and flavor to your dessert table.
7. Coconut Macaroons: Chewy coconut macaroons bring tropical notes that harmonize beautifully with lemon.
8. Lemon Sorbet: For an extra citrus kick, serve alongside lemon sorbet for a refreshing palate cleanser.

Common Mistakes to Avoid

When making Lemon Cream Cheese Pound Cake with Candied Lemons, it’s easy to make errors that can affect the outcome. Here are some common mistakes to watch out for:

• Skipping Room Temperature Ingredients: Using cold eggs or cream cheese can lead to a dense cake. Always ensure these ingredients are at room temperature for better mixing.
• Overmixing the Batter: Mixing too much after adding flour can develop gluten and create a tough texture. Mix just until combined for a light pound cake.
• Incorrect Oven Temperature: An oven that is too hot can cause the cake to rise unevenly. Use an oven thermometer to verify the temperature before baking.
• Not Greasing the Pan Properly: A cake that sticks to the pan will lose its shape. Make sure to grease and flour your Bundt pan thoroughly before pouring in the batter.
• Neglecting Cooling Time: Removing the cake from the pan too soon can cause it to break apart. Always cool it in the pan for 15-20 minutes before transferring it to a wire rack.
• Ignoring Candied Lemon Guidelines: Not simmering the lemon slices gently can lead to burnt fruit. Simmer on low heat and monitor closely for best results.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• You may wrap individual slices in plastic wrap for easy access.

Freezing Lemon Cream Cheese Pound Cake with Candied Lemons

• Wrap tightly in plastic wrap and then foil before freezing.
• Best enjoyed within 2-3 months for optimal flavor.

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.
• Stovetop: Warm slices in a non-stick skillet over low heat for a few minutes, flipping once.

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 oranges or limes as alternatives to lemons for a different flavor profile.

What makes this pound cake so moist?

The combination of cream cheese and butter provides richness, while eggs contribute moisture, resulting in a tender crumb.

How do I know when my pound cake is done?

A toothpick inserted into the center should come out clean or with just a few crumbs attached, indicating it’s fully baked.

Can I skip the glaze?

Absolutely! The glaze adds sweetness but is optional; feel free to enjoy the cake without it.

How do I customize this recipe?

Consider adding poppy seeds or using lemon extract instead of vanilla for unique flavors.

Final Thoughts

This Lemon Cream Cheese Pound Cake with Candied Lemons is not only delicious but also versatile, perfect for any occasion. Feel free to customize it by adding your favorite flavors or garnishes. Give this delightful recipe a try; you won’t be disappointed!

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Lemon Cream Cheese Pound Cake with Candied Lemons

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• Author: Amelia
• Total Time: 1 hour 35 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Indulge in the delightful experience of Lemon Cream Cheese Pound Cake with Candied Lemons. This moist and rich dessert beautifully balances sweet and tart flavors, making it a perfect centerpiece for any gathering, from family celebrations to casual brunches. The creamy texture of cream cheese combined with fresh lemon zest and juice creates an irresistible cake that stays fresh for days. Topped with elegant candied lemons, this dessert not only pleases the palate but also impresses visually. Whether enjoyed plain or dressed up with a drizzle of glaze, this cake is sure to become a favorite!

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Ingredients

Scale 1x2x3x

• 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
• 1 cup powdered sugar (optional for glaze)
• 2 lemons, thinly sliced (for candied lemons)
• 1 cup water (for candied lemons)
• 1 cup granulated sugar (for candied lemons)

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Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a Bundt or tube pan.
2. Beat softened butter and cream cheese until fluffy. Gradually add sugar, mixing until light in color.
3. Add eggs one at a time, mixing well after each addition.
4. In another bowl, whisk flour, baking powder, and salt. Gradually combine with wet ingredients.
5. Stir in lemon zest, juice, and vanilla extract.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 70-80 minutes or until a toothpick comes out clean. Cool for 15-20 minutes before transferring to wire rack.
8. In a skillet, bring sugar and water to a simmer over medium heat. Add lemon slices in a single layer and simmer gently for about 15-20 minutes until translucent. Transfer slices to parchment paper to cool.
9. Whisk together powdered sugar and lemon juice until smooth and drizzle over the cooled cake before adding candied lemons on top.

• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (70g)
• Calories: 320
• Sugar: 32g
• Sodium: 150mg
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 80mg