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Lemon Cream cheese Pound Cake recipe

 

Pound cake is a family favorite, but make it memorable with this Lemon Cream cheese Pound Cake recipe.

Top traditional cream cheese pound cake with a citrus lemon glaze and candied lemon slices.

Lemon curd and cream cheese make all desserts delicious.

 
 
 
 
 
 

Lemon Cream Cheese Pound Cake

 

Ingredients:

1 1/2 cups butter, softened

3 cups sugar

1 (8 oz.) package cream cheese, softened

6 large eggs

3 cups all-purpose flour

1 teaspoon lemon extract

1/2 teaspoon vanilla extract

1 jar Lemon Curd

 

Directions:

Preheat oven to 350° F.

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.

Gradually add flour to butter mixture. Beat at low-speed just until blended after each addition, stopping to scrape bowl as needed. Stir in lemon and vanilla extracts.

Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls of lemon curd over batter, and swirl with wooden skewer. Repeat procedure once more, ultimately topping with the remaining third of batter.

Bake at 350° F for 60 – 70 minutes, or until a long wooden toothpick inserted in center comes out clean.

Cool in pan on a wire rack 10 to 15 minutes. Remove from pan onto wire rack and cool completely (about 1 hour).

Drizzle with lemon glaze (recipe below). Top with candied lemon slices (recipe below).

 

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Lemon Glaze

Ingredients:

1 1/4 cups powdered sugar

2 teaspoons lemon juice

1 to 2 tablespoons milk

Directions:

In a small bowl stir together powdered sugar, 2 teaspoons lemon juice, and enough milk for desired glazing consistency.

Drizzle over cooled cake.

 

Candied Lemon Slices

Ingredients:

2 small lemons

1 cup sugar

2 tablespoons fresh lemon juice

3/4 cup water

Directions:

Cut lemons into 1/8 inch thick rounds; discard seeds.

Stir together sugar, lemon juice, and water in a large skillet over medium heat until sugar is dissolved. Add lemon slices and simmer gently, keeping slices in a single layer and turning occasionally, 14 to 16 minutes or until slightly translucent and rinds are softened.

Remove from heat. Place slices in a single layer on a wax-paper lined jelly-roll pan, using tongs.

Cool completely (about 1 hour). Cover and chill 2 hours.  Can be made up to two days ahead.

Enjoy!

 
Lemon creamcheese pound cake
 

 

More from the chef: GoodDinnerMrsMellen.com – gooddinnermrsmellen@blogspot.com

 

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1 Comment

  1. Pingback: Moroccan Couscous salad recipe Welcomes Spring! - BuzzChomp

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