Lemon Cream Cheese Pound Cake with Candied Lemons

The Lemon Cream Cheese Pound Cake with Candied Lemons is a delightful dessert that offers a perfect blend of creamy and tangy flavors. This cake is ideal for various occasions, from celebratory gatherings to casual afternoon teas. Its moist texture and vibrant lemon notes make it a standout treat that will impress your guests and brighten up any table.

Why You’ll Love This Recipe

• Deliciously Moist: The combination of cream cheese and butter creates a rich, moist cake that melts in your mouth.
• Zesty Flavor: Fresh lemon juice and zest provide a bright, refreshing flavor that elevates the entire dessert.
• Versatile Serving Options: Enjoy it plain, drizzled with lemon glaze, or topped with candied lemons for an extra special touch.
• Easy Preparation: With straightforward steps, even novice bakers can create this impressive cake without hassle.
• Perfect for Any Occasion: Whether it’s a birthday party or a cozy family gathering, this cake fits right in.

Tools and Preparation

To make the Lemon Cream Cheese Pound Cake with Candied Lemons successfully, you’ll need some essential tools. These items will ensure your baking experience is smooth and enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Bundt or tube pan: This specialized pan helps the cake bake evenly while providing an attractive shape for presentation.
• Electric mixer: Saves time and effort when creaming butter and sugar, ensuring a fluffy cake batter.
• Whisk: Perfect for combining dry ingredients thoroughly, which is crucial for the cake’s texture.

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 325°F (163°C). Grease and flour a 10- or 12-cup Bundt or tube pan.
2. In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy (about 3-4 minutes).
3. Gradually add the sugar while beating until the mixture is 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 the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture. Mix just until combined.
7. Stir in lemon zest, lemon juice, and vanilla extract.
8. Pour the batter into the 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 over medium heat.
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 both the cake and candied lemons are fully cooled, arrange candied lemon slices over the top of the cake. For an extra touch of elegance, consider adding a few mint leaves or a sprinkle of powdered sugar on top 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 pairs wonderfully with various accompaniments. Here are some serving suggestions to elevate your dessert experience.

With Fresh Berries

• Serve the cake with a mix of fresh strawberries, blueberries, and raspberries. The berries add a burst of flavor and color, making the dish visually appealing.

With Whipped Cream

• Top each slice with a dollop of freshly whipped cream. This adds a light, creamy texture that complements the tangy lemon flavors beautifully.

With Ice Cream

• A scoop of vanilla or lemon sorbet can add a refreshing contrast to the cake’s richness. The cold ice cream melts slightly on warm cake for an indulgent treat.

With Mint Leaves

• Garnish with fresh mint leaves for a pop of color and an aromatic touch. This enhances both presentation and flavor.

As Part of a Brunch Spread

• Serve slices alongside other brunch favorites like fruit salads or yogurt parfaits. This makes for a well-rounded meal that’s perfect for gatherings.

How to Perfect Lemon Cream Cheese Pound Cake with Candied Lemons

To ensure your Lemon Cream Cheese Pound Cake turns out perfectly every time, consider these helpful tips.

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

• Don’t Overmix: Mix until just combined after adding dry ingredients to avoid a dense cake.

• Check Oven Temperature: Use an oven thermometer to verify that your oven temperature is accurate for even baking.

• Add Zest Last: Incorporate lemon zest at the end of mixing; this helps preserve its vibrant flavor.

• Cool Properly: Allow the cake to cool in the pan briefly before transferring it to a wire rack; this prevents sticking.

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

Pairing side dishes with Lemon Cream Cheese Pound Cake can enhance its enjoyment. Here are some excellent options:

1. Fresh Fruit Salad: A colorful mix of seasonal fruits provides freshness and balances the cake’s richness.

2. Yogurt Parfait: Layer yogurt with granola and fruit for a creamy, crunchy contrast that complements the pound cake.

3. Herbed Quinoa Salad: The nutty flavors and texture of quinoa mixed with fresh herbs create a wholesome side that pairs nicely.

4. Roasted Vegetables: A medley of roasted vegetables adds savory notes that can balance the sweetness of the cake.

5. Cheese Platter: Include mild cheeses like brie or goat cheese that pair well with sweet desserts, enhancing the overall flavor experience.

6. Coconut Macaroons: These chewy treats provide another layer of sweetness while offering different textures alongside your pound cake.

Common Mistakes to Avoid

When making Lemon Cream Cheese Pound Cake with Candied Lemons, avoiding common mistakes can ensure your cake turns out perfectly.

• Skipping room temperature ingredients: Using cold eggs or cream cheese can lead to a dense batter. Always bring these ingredients to room temperature before mixing.
• Overmixing the batter: Mixing too vigorously can create a tough cake. Combine the dry and wet ingredients just until incorporated for a light texture.
• Not preheating the oven: Baking in an unheated oven can result in uneven cooking. Always preheat your oven to the required temperature before baking.
• Ignoring cooling time: Letting the cake cool too quickly in the pan can cause it to break apart. Allow it to rest in the pan for the recommended time before transferring it to a wire rack.
• Neglecting to grease the pan properly: A well-greased pan prevents sticking. Be sure to grease and flour your Bundt or tube pan thoroughly for easy removal.
• Rushing the candied lemons: Skipping proper simmering time will yield tough slices. Make sure to gently simmer until translucent for optimal candied lemons.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cake in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing Lemon Cream Cheese Pound Cake with Candied Lemons

• Wrap slices tightly in plastic wrap, then place them in a freezer-safe bag.
• The cake can be frozen for up to 3 months; just thaw overnight in the fridge before serving.

Reheating Lemon Cream Cheese Pound Cake with Candied Lemons

• Oven: Preheat your oven to 350°F (175°C). Place slices on a baking sheet and warm for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for about 20-30 seconds until warm.
• Stovetop: Place slices in a skillet over low heat, covering with a lid until warmed through.

Frequently Asked Questions

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

Can I use low-fat cream cheese?

Yes, you can substitute low-fat cream cheese, but it may affect the texture and richness of your pound cake.

How do I know when my pound cake is done?

Your pound cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Can I add other flavors besides lemon?

Absolutely! You can customize this recipe by adding flavors like orange zest or almond extract for different variations.

How should I serve Lemon Cream Cheese Pound Cake with Candied Lemons?

This cake pairs beautifully with fresh fruit or whipped cream. You could also serve it alongside a scoop of vanilla ice cream for extra indulgence.

Final Thoughts

The Lemon Cream Cheese Pound Cake with Candied Lemons is not only delicious but also versatile, making it perfect for any occasion. Feel free to experiment with flavors and garnishes—your creativity will surely shine through. Enjoy baking this delightful treat!