Lemon Cream Cheese Pound Cake with Candied Lemons is a delightful dessert that brings a refreshing burst of citrus flavor to any occasion. Whether you’re celebrating a birthday or hosting an afternoon tea, this pound cake stands out with its moist texture and creamy richness. The added touch of candied lemons not only enhances the presentation but also elevates the taste experience. This cake is perfect for impressing guests or simply enjoying with a cup of tea.

Why You’ll Love This Recipe

• Deliciously Moist Texture: The combination of cream cheese and butter creates a tender crumb that melts in your mouth.
• Refreshing Lemon Flavor: With fresh lemon juice and zest, every bite offers a zesty kick that brightens your palate.
• Versatile Presentation: This cake can be enjoyed plain or dressed up with candied lemons and glaze for special occasions.
• Easy to Make: Step-by-step instructions make this recipe approachable for bakers of all levels.
• Perfect for Any Occasion: Whether it’s a holiday gathering or a casual weekend treat, this cake fits right in.

Tools and Preparation

Before you start baking, gather all necessary tools to ensure a smooth process.

Essential Tools and Equipment

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

Importance of Each Tool

• Bundt or tube pan: Provides the perfect shape for even baking and allows the cake to rise beautifully.
• Electric mixer: Makes creaming butter and sugar effortless, ensuring a light and fluffy batter.
• Skillet: Ideal for making candied lemons, allowing for even heat distribution while simmering.

this recipe

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: 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 together the butter and cream cheese until smooth and fluffy (about 3-4 minutes).
3. Gradually add the sugar, beating 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. Gradually add dry ingredients to 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 cake and candied lemons are fully cooled, arrange candied lemon slices over the top for an elegant finish. For an extra touch of flair, consider adding mint leaves or a sprinkle of powdered sugar before serving.

Enjoy your Lemon Cream Cheese Pound Cake with Candied Lemons as a delightful treat that is sure to impress!

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. Here are some delightful ways to enjoy this delicious cake.

Classic Slice

• A simple slice of the cake allows the rich flavors of cream cheese and lemon to shine.

à la Mode

• Serve a slice warm with a scoop of vanilla ice cream for a creamy contrast that enhances the lemony notes.

Fresh Berries

• Top with fresh strawberries, blueberries, or raspberries to add a burst of color and freshness.

Whipped Cream

• A dollop of lightly sweetened whipped cream adds a light texture that complements the dense cake.

Mint Garnish

• Scatter fresh mint leaves on top for an aromatic touch that brightens up the presentation.

How to Perfect Lemon Cream Cheese Pound Cake with Candied Lemons

Perfecting your Lemon Cream Cheese Pound Cake requires attention to detail. Here are some essential tips to ensure your cake is a hit.

• Use Room Temperature Ingredients: Ensuring butter, eggs, and cream cheese are at room temperature helps create a smooth batter and improves texture.

• Measure Flour Correctly: Avoid packing flour into the measuring cup; spoon it in gently for accurate measurements and a lighter cake.

• Don’t Overmix: Mix until just combined when adding dry ingredients. Overmixing can lead to a dense cake rather than a light, airy one.

• Check Oven Temperature: Use an oven thermometer to ensure accurate baking temperatures, as this affects rising and baking time.

• Cool Properly: Allowing the cake to cool in the pan before transferring it helps maintain its structure and prevents breakage.

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. Consider these delightful options:

1. Fruit Salad: A mix of seasonal fruits adds freshness and balances the sweetness of the cake.

2. Yogurt Parfait: Layer yogurt with granola and berries for a creamy contrast that complements the lemon flavor.

3. Citrus Salad: Combine oranges and grapefruits in a light citrus dressing for an invigorating side that echoes lemony notes.

4. Chia Seed Pudding: A creamy pudding made with almond milk provides a healthy, textural contrast to the pound cake.

5. Green Salad: Tossed greens with vinaigrette can provide a refreshing crunch that balances out the richness of the cake.

6. Cheese Platter: Include soft cheeses like goat cheese or ricotta for a savory pairing that contrasts beautifully with sweet flavors.

Common Mistakes to Avoid

Baking a Lemon Cream Cheese Pound Cake with Candied Lemons can be a delightful experience, but there are common pitfalls to watch out for.

• Using cold ingredients: Always ensure your butter and cream cheese are at room temperature. This helps create a smooth batter and ensures proper mixing.

• Overmixing the batter: Mixing too much after adding flour can lead to a dense cake. Mix just until combined for the best texture.

• Not measuring accurately: Use the correct measuring cups for dry and wet ingredients. Precision is key in baking for consistent results.

• Ignoring oven temperature: Make sure your oven is preheated to 325°F (163°C) before baking. An unheated oven can affect rising and texture.

• Skipping the cooling time: Allowing the cake to cool in the pan before transferring it prevents it from breaking apart. Patience pays off!

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container to maintain freshness.
• The cake will last up to 5 days in the refrigerator.

Freezing Lemon Cream Cheese Pound Cake with Candied Lemons

• Wrap the cooled cake tightly in plastic wrap, then place it in a freezer-safe bag.
• It can be frozen for up to 3 months.

Reheating Lemon Cream Cheese Pound Cake with Candied Lemons

• Oven: Preheat to 350°F (175°C), cover with foil, and heat for about 10-15 minutes.
• Microwave: Place a slice on a microwave-safe plate and heat for 10-15 seconds or until warmed through.
• Stovetop: Warm slices in a skillet over low heat, flipping once until heated evenly.

Frequently Asked Questions

Here are some common questions about making Lemon Cream Cheese Pound Cake with Candied Lemons that may help you during your baking journey.

Can I use other fruits instead of lemons?

Absolutely! You can try limes, oranges, or even berries for different flavors. Adjust the zest and juice accordingly.

How do I make this cake gluten-free?

Substitute regular flour with a gluten-free blend. Ensure your baking powder is also gluten-free.

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

This cake pairs wonderfully with whipped cream, fresh fruit, or a scoop of vanilla ice cream for added indulgence.

How long does it take to bake this pound cake?

The baking time typically ranges from 70-80 minutes. Always check for doneness using a toothpick.

Final Thoughts

Lemon Cream Cheese Pound Cake with Candied Lemons is not only delicious but also versatile enough to suit various occasions. You can customize it by adding different fruits or spices, making it perfect for any gathering or dessert table. Give this delightful recipe a try!

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Lemon Cream Cheese Pound Cake with Candied Lemons

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• Author: Adeline
• Total Time: 1 hour 35 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the delightful experience of making Lemon Cream Cheese Pound Cake with Candied Lemons. This moist and richly flavored cake is a perfect blend of creamy goodness and refreshing citrus that will elevate any occasion. With its tender crumb and zesty lemon notes, this cake not only impresses guests but also makes for a wonderful treat during afternoon tea or as a sweet ending to family dinners. The beautiful candied lemon slices add an elegant touch, enhancing both the flavor and presentation. Whether served plain or drizzled with lemon glaze, each slice is sure to brighten your day.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 (8 oz) package cream cheese, softened
• 2 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• Zest of 2 lemons
• 2 tbsp fresh lemon juice

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Instructions

1. Preheat the oven to 325°F (163°C). Grease and flour a Bundt pan.
2. In a mixing bowl, cream together the butter and cream cheese until smooth.
3. Gradually add sugar, beating until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. In another bowl, whisk together flour and baking powder. Gradually combine with the wet mixture.
6. Stir in lemon zest and juice. Pour batter into prepared pan.
7. Bake for 70-80 minutes or until a toothpick comes out clean.
8. Allow to cool before serving.

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

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 290
• Sugar: 24g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 95mg

Keywords: Ensure all ingredients are at room temperature for best results. For variations, try adding berries or other citrus fruits for a twist on flavor.