Cream Cheese Lemon Pound Cake. Make This Easy Pecan Pound Cake With Apple Sauce And Strawberries Today! Try This Delicious Pecan Pound Cake With Apple Sauce and Strawberries! Beat sugar, margarine and cream cheese in large bowl until fluffy.
When I first started baking, I stayed away from pound cakes. They felt like this perfect, special recipe that I had to get exactly right or risk ruining the whole thing. Lemon Cream Cheese Pound Cake Recipe has a very silky texture. You can have Cream Cheese Lemon Pound Cake using 15 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Cream Cheese Lemon Pound Cake
- Prepare of Cake.
- Prepare 3 stick of Softened butter(1 and 1/2 cup).
- Prepare 8 oz of cream cheese, softened.
- It’s 6 large of eggs.
- It’s 2 tbsp of lemon juice.
- It’s 1 1/4 tsp of lemon extract.
- You need 3 cup of granulated sugar.
- You need 3 cup of all-purpose flour.
- Prepare 1 tbsp of vanilla extract.
- You need of Glaze.
- Prepare 1 1/2 tbsp of milk.
- Prepare of Glaze.
- It’s 1 tbsp of lemon juice.
- You need 1 1/2 cup of powdered sugar.
- It’s 1 tsp of lemon extract.
A small crumbs that are even smoother than the Whipping Cream Pound Cake. The outside of this pound cake does not have a crispy texture like the Whipping Cream Pound Cake. It's a very easy pound cake to make. Grease and flour bundt cake pan.
Cream Cheese Lemon Pound Cake instructions
- Preheat your oven to 325. Grease & flour bundt pan with shortening or butter. Place to the side..
- Allow butter, cream cheese, and eggs to come to room temperature. **Cream together butter, cream cheese, and sugar till smooth and fluffy**.
- Add in eggs one at a time. Add in lemon juice and extract..
- Mix in Flour and vanilla extract just until combined. DO NOT OVERMIX!!.
- Pour into prepared bundt pan. Bake for 1 hour and 30 minutes, or until toothpick comes out clean. *Ovens vary*.
- For Glaze: whisk together powdered sugar, lemon juice, extract, and milk. Allow cake to cool, then drizzle glaze over cake….
Beat sugar, margarine and cream cheese on large bowl until fluffy. Beat in lemon juice, vanilla, extracts and salt. Add eggs, one at time, beating after each addition. Blend in on low speed lemon juice, vanilla, lemon extract and salt. A traditional recipe for basic cream cheese pound cake with a little variety in the flavoring and a half cup less sugar.
