Oh, this Lemon Cream Cheese Pound Cake with Candied Lemons for Christmas is just pure magic! Honestly, it’s become my go-to holiday baking project. I remember the first time I made it for our family Christmas Eve gathering – the whole house just filled with this incredible, bright lemon scent, and everyone was raving. It’s got that perfect, dense, super-moist pound cake texture thanks to the cream cheese and sour cream, and then those little jewels of candied lemon on top? They’re just *chef’s kiss*! They add this beautiful sweetness and a touch of fancy that just screams Christmas. Trust me, this cake is a showstopper that tastes as good as it looks, and it’s always a hit!

Why You’ll Love This Lemon Cream Cheese Pound Cake for Christmas

Seriously, why wouldn’t you want this cake for Christmas? It’s got so many things going for it:

It’s surprisingly easy to whip up, even with all the holiday hustle!
The flavor combo of bright lemon and creamy richness is just divine.
Those candied lemons make it look like a fancy Christmas ornament!
It’s the perfect balance of decadent and refreshing.

A Perfectly Moist and Flavorful Pound Cake

This isn’t just any pound cake; it’s a *dream*. The sour cream and cream cheese work their magic, making sure every single bite is incredibly moist and tender. You get this lovely, subtle tang from the fresh lemon zest and juice that just cuts through all that richness. It’s like sunshine in cake form, but somehow still feels totally cozy and perfect for a winter holiday. For more on the science of baking, check out Food Network’s baking tips.

Show-Stopping Candied Lemons for Christmas Garnish

Okay, the candied lemons are where it’s at for that festive flair! They look absolutely gorgeous, like little edible jewels scattered across the top. Not only do they make the cake look super impressive, but they add this delightful chewy texture and a burst of sweet citrus that just sings against the cake. They really elevate the whole dessert and make it feel extra special for Christmas.

Gathering Your Ingredients for Lemon Cream Cheese Pound Cake with Candied Lemons

Alright, let’s get our mise en place ready! Having everything prepped makes the whole baking process so much smoother, especially when you’re juggling holiday stuff. For this amazing Lemon Cream Cheese Pound Cake with Candied Lemons for Christmas, we’ll need a few things for the cake itself and then a little something for those gorgeous candied lemon slices.

For the Lemon Cream Cheese Pound Cake

You’ll need 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt – just whisk these together in a medium bowl. Then, grab 1 cup (that’s two sticks!) of unsalted butter, make sure it’s softened to room temperature. We’ll also need 3 cups of granulated sugar, 4 large eggs that are also at room temperature (this really helps them incorporate better!), 1 cup of sour cream, and 1/4 cup of fresh lemon juice. Don’t forget 1 tablespoon of lemon zest – I like to zest it finely so you get that bright lemon flavor in every bite!

For the Candied Lemons

For our beautiful topping, you’ll want 2 lemons. Make sure they’re washed really well, and then slice them thinly, crosswise. For the syrup, we’ll use 1 cup of granulated sugar and 1 cup of water. It’s super simple, but these little candied beauties make all the difference!

Crafting Your Lemon Cream Cheese Pound Cake with Candied Lemons for Christmas

Alright, let’s get down to the fun part – actually making this gorgeous cake! It might seem like a few steps, but I promise, it’s totally manageable, even with all the holiday craziness. Just take your time, and you’ll end up with something truly spectacular.

Preparing the Pound Cake Batter

First things first, let’s get that oven preheated to 350°F (175°C) and make sure your 9×5 inch loaf pan is greased and floured really well. You don’t want any sticking, trust me! In a medium bowl, give your flour, baking powder, and salt a quick whisk together. In a separate big bowl, cream together that softened butter and the granulated sugar. You want it to get nice and light and fluffy – this is where you build that amazing texture. Then, one by one, beat in those room-temperature eggs, making sure each one is mixed in before you add the next. In a little bowl, whisk up the sour cream, fresh lemon juice, finely grated lemon zest, and vanilla extract. Now, here’s the key: you’re going to add the dry ingredients and the sour cream mixture to the butter mixture *alternately*. Start with the dry, then add some wet, then dry, then wet, and finish with the dry. Mix until it’s *just* combined. Seriously, don’t overmix it, or your cake can get tough!

Baking Your Lemon Cream Cheese Pound Cake

Once your batter looks perfect, gently pour it into that prepared loaf pan. Smooth the top a bit, and then it’s time for the oven! It’ll need to bake for about 60 to 75 minutes. The best way to tell if it’s done is to stick a wooden skewer or a thin knife right into the center. If it comes out clean, with no wet batter clinging to it, you’re golden! Let the cake cool in the pan for about 10 minutes – this helps it set up a bit – then carefully flip it out onto a wire rack to cool completely. Patience here is key so it doesn’t fall apart!

Creating the Perfect Candied Lemons

While the cake is doing its thing in the oven, let’s make those beautiful candied lemons. Grab a small saucepan and combine the 1 cup of granulated sugar with 1 cup of water. Bring it to a boil, then turn the heat down to a simmer. Let it bubble away for about 5 minutes. Carefully add your thinly sliced lemon rounds to this syrupy mixture. Let them simmer gently for about 15 to 20 minutes, or until they look nice and translucent. Then, using a fork or tongs, lift the lemon slices out and lay them on a wire rack to cool and dry a bit. They’ll get a little sticky and chewy, which is exactly what we want!

Tips for a Perfect Lemon Cream Cheese Pound Cake for Christmas

Making this cake is all about a few little tricks that really make it sing, especially for the holidays! When you’re aiming for that incredibly moist texture and vibrant flavor, a few simple steps make all the difference. Don’t worry if things seem a bit finicky; these tips are here to help you nail it every time and get those gorgeous candied lemons just right.

Achieving Optimal Texture and Flavor

The secret to a tender, moist pound cake really starts with your ingredients. Make sure your butter, eggs, and even your sour cream are at room temperature. This helps everything blend together smoothly without needing to overmix, which is super important! Overmixing can make the cake tough, and nobody wants that. Just mix until you see no streaks of flour left, and then stop. Seriously, that’s it!

Mastering the Candied Lemon Garnish

For those beautiful candied lemons, getting the syrup consistency right is key. You want it to simmer gently, not boil furiously, so the lemons soften and become translucent without falling apart. Keep an eye on them while they’re simmering; you’re looking for that lovely, clear look. Letting them cool on a wire rack helps them firm up just enough to handle and place on the cake without making a mess.

Serving and Storing Your Holiday Lemon Cream Cheese Pound Cake

This cake is just stunning as is, but you can totally dress it up for Christmas! I love serving it on my favorite festive cake stand, maybe with a few extra fresh cranberries or a sprig of rosemary scattered around the base for that extra holiday pop. The candied lemons are really the star, though, making it look so elegant. And don’t worry if you have leftovers – though I doubt you will! – it stores like a dream.

Presentation Ideas for Christmas

Seriously, the candied lemons are the main event here for presentation! Arrange them artfully over the top of the cooled cake. You could also dust it lightly with a little extra powdered sugar if you want that “snowy” look, or even add a few fresh cranberries around the base of the cake on your serving platter for a festive touch.

Storing Leftovers

If, by some miracle, you have any cake left, just wrap it up tightly in plastic wrap or put it in an airtight container. It stays wonderfully moist at room temperature for a couple of days. The candied lemons should also be stored in an airtight container at room temperature. They’re pretty stable thanks to all that sugar!

Frequently Asked Questions About Lemon Cream Cheese Pound Cake with Candied Lemons for Christmas

Got questions about making this festive Lemon Cream Cheese Pound Cake with Candied Lemons for Christmas? I’ve got answers! Baking can sometimes feel like a science experiment, but I’m here to share what I’ve learned to make your holiday baking experience a breeze. Let’s dive into some common queries!

Can I Make the Candied Lemons Ahead of Time?

Oh, absolutely! You can totally make the candied lemons a day in advance. Just let them cool completely on the wire rack, then store them in an airtight container at room temperature. They’ll be perfect and ready to decorate your cake when you are!

What if I Don’t Have Sour Cream?

No worries if you’re out of sour cream! You can easily substitute it with plain full-fat Greek yogurt or even full-fat buttermilk. Just use the same amount. The yogurt might make it a touch denser, and buttermilk adds a bit more tang, but both work wonderfully to keep this lemon pound cake moist!

How Long Does the Lemon Cream Cheese Pound Cake Last?

This Christmas cake is surprisingly sturdy! When stored properly in an airtight container at room temperature, it should stay delicious for about 3-4 days. The sugar in the cake and the candied lemons really help to preserve it. It’s perfect for having a slice with your morning coffee or as an after-dinner treat throughout the holiday week!

Estimated Nutritional Information

Just a heads-up, these numbers are estimates, okay? They can totally shift depending on the brands you use and how you slice it, but here’s a general idea for one serving of this yummy Lemon Cream Cheese Pound Cake with Candied Lemons for Christmas. We’re looking at around 450 calories, with about 25g of fat (that’s the good stuff, mostly!), 55g of carbs, and 5g of protein. It’s a nice, rich treat perfect for the holidays!

Divine Lemon Pound Cake: 1 Christmas Showstopper

Author: memorecipes.com
Total Time: 1 hour 45 minutes
Yield: 10-12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and moist pound cake infused with lemon flavor, topped with sweet candied lemons, perfect for Christmas.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
4 large eggs
1 cup sour cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For Candied Lemons:
2 lemons, thinly sliced
1 cup granulated sugar
1 cup water

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in eggs one at a time, mixing well after each addition.
In a small bowl, whisk together sour cream, lemon juice, lemon zest, and vanilla extract.
Alternately add the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour batter into the prepared loaf pan.
Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
While the cake bakes, prepare the candied lemons: In a saucepan, combine sugar and water. Bring to a boil, then reduce heat and simmer for 5 minutes. Add lemon slices and simmer for 15-20 minutes, until translucent. Remove lemon slices and let them cool on a wire rack.
Once the cake is baked, let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Decorate the cooled cake with the candied lemons.

Notes

Ensure all ingredients are at room temperature for best results.
Do not overmix the batter once the dry ingredients are added.
Candied lemons can be made a day in advance and stored in an airtight container.

Prep Time: 30 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 200mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 55g
Fiber: 2g
Protein: 5g
Cholesterol: 100mg

Keywords: pound cake, lemon cake, cream cheese cake, Christmas cake, holiday dessert, candied lemon, citrus cake