Lemon Cream Cheese Pound Cake. In her recipe for cream cheese pound cake, Paula Deen is careful to make clear that your cream cheese and butter need to be at room temperature Store brands of butter ten to have more liquid fat, making the cake too heavy. This is why I never make lemon cream cheese pound cake from cake. This rich, buttery pound cake flavored with lemon is both sweet and tart and topped with a thick, lemony frosting.
This Lemon Cream Cheese Pound Cake is a great balance of sweet and tart. It will be great after any of your favorite meals and the best thing is, the recipe isn't too hard. Serve this Italian Lemon Pound Cake at a baby or wedding shower or enjoy it while sitting on the back porch on a quiet summer evening. You can cook Lemon Cream Cheese Pound Cake using 13 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Lemon Cream Cheese Pound Cake
- It’s 270 of Grams Flour.
- It’s 50 Grams of Corn flour.
- You need 450 Grams of Sugar.
- You need 6 of Eggs.
- It’s 1/4 Teaspoon of Baking Soda.
- You need 1/4 Teaspoon of Salt.
- You need 255 Grams of Butter.
- Prepare 225 Grams of Cream Cheese.
- Prepare 1 Teaspoon of Vanilla Essence.
- You need 3 Tablespoons of Lemon juice.
- Prepare 2 Teaspoons of Lemon Rind.
- You need 100 Grams of Sugar.
- It’s 60 Millilitres of Lemon Juice.
Spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the lemon cream cheese frosting over. Butter and cream cheese provide the rich taste in this deliciously dense pound cake. The second time, however, I decided to tweak it a little.
Lemon Cream Cheese Pound Cake instructions
- Preheat oven to 160 degrees. Butter and flour a 10 inch bundt pan. keep aside..
- Mix together flour, corn flour, salt and baking soda. Keep aside..
- Beat cream cheese and butter until smooth. Add 450 gms sugar and beat the mixture for atleast 5 mins until light and fluffy..
- Add eggs one at a time and beat well after each addition..
- Mix in vanilla essence and lemon juice, followed by lemon rind..
- Fold in the flour mixture into the above mixture in three additions..
- Bake in the preheated oven for 1-1.5 hours..
- Cool the cake in the pan for 10 mins and then flip it out of the pan..
- Prepare the lemon syrup. For this, whisk together 100 gms of sugar and 60 ml lemon juice until sugar is dissolved..
- Generously brush the lemon syrup over the cooled cake..
- Sprinkle with granulated sugar and serve with strawberries..
BEST RED VELVET CREAM CHEESE POUND CAKE W/ WHIPPED CREAM CHEESE FROSTING Hennessy butter pineapple upside down poundcake!! This cream cheese pound cake is made with flour, sugar, butter, eggs, and cream cheese. This cream cheese pound cake is everything you can imagine: delicious with a dense, tight, moist crumb and a puckery lemon glaze that's the perfect foil to all that richness. It's worth mentioning again just how amazing this cake is.
