LEMON-CREAM CHEESE POUND CAKE
I have this thing with cream cheese. I like it with lots of different things. I really like it with lemon. This is a tasty recipe that I make for the summer. I believe it came from TOH. I haven't changed anything from the original as we like it so much!
Provided by Chef on the coast
Categories Dessert
Time 1h50m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees.
- Grease and flour bundt cake pan.
- 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.
- Add flour; beat until smooth.
- Spread in pan.
- Bake about 90 minutes or until golden brown and toothpick inserted near the center comes out clean.
- Cool 10 minutes; remove from pan.
- Cool completely.
- Spread lemon glaze over cake, allowing some to drizzle down side.
- For glaze - mix all ingredients until smooth.
Nutrition Facts : Calories 466, Fat 21.9, SaturatedFat 6.7, Cholesterol 96.8, Sodium 258.3, Carbohydrate 62.4, Fiber 0.6, Sugar 45.2, Protein 5.8
LEMON POUND CAKE
Provided by Food Network
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
- In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
- Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
- Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
- Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
- When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
- Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
LEMON CREAM CHEESE POUND CAKE
Make and share this Lemon Cream Cheese Pound Cake recipe from Food.com.
Provided by Joy1996
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 10" tube pan or bundt pan.
- Combine cream cheese, butter, and lemon extract in large mixer bowl. Beat 2 minutes at medium speed until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Add cake mixes, flour, baking powder and water; mix just until blended.
- Turn out into prepared pan.
- Bake for 1 hour, or until toothpick inserted near center comes out clean.
- Cool completely in pan on wire rack before removing from pan.
- Combine glaze ingredients and whisk until slightly thickened. Drizzle over cake.
Nutrition Facts : Calories 364.6, Fat 17.2, SaturatedFat 7.9, Cholesterol 71.5, Sodium 434.2, Carbohydrate 48.4, Fiber 0.6, Sugar 29.1, Protein 4.6
VANILLA CREAM CHEESE POUND CAKE
Steps:
- Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
- Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
- Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
- Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.
LEMON CREAM CHEESE ICING
Categories Milk/Cream Citrus Dessert No-Cook Quick & Easy Cream Cheese Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Also delicious over pound cake. Blend sugar, cream cheese, lemon juice, lemon peel and vanilla in processor, using on/off turns. Blend in enough cream to form thick but pourable icing.
MEYER LEMON POUND CAKE WITH CREAM CHEESE GLAZE
Brighten your day with this recipe for Meyer Lemon Pound Cake with Cream Cheese Glaze! Tart Meyer lemon juice and zest compliment the rich cream cheese glaze in this delectable Meyer lemon pound cake, making it the perfect addition to any springtime dessert spread.
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Grease and flour a Bundt pan.
- Cream together the butter, 1 pkg. cream cheese and granulated sugar with mixer for 1 minute or until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the milk, 1/3 cup Meyer lemon juice, zest, and vanilla.
- In a separate medium sized bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet in 3 stages, folding the batter together until just incorporated. Don't overmix.
- Pour the batter into the Bundt pan and bake for 50 to 60 minutes or until toothpick inserted near center comes out clean.
- Cool on a wire rack before removing from pan to glaze.
- To make the glaze, whisk together the powdered sugar, remaining cream cheese, and remaining Meyer lemon juice, adding the juice gradually until you get the consistency you desire.
- Drizzle on the glaze and serve!
Nutrition Facts : Calories 560, Fat 26 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 145 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
CREAM-CHEESE POUND CAKES
For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Yield Makes 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
- Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
- Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
- Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
Nutrition Facts : Calories 308 g, Fat 16 g, Protein 4 g
CREAM CHEESE POUND CAKE
Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner's sugar.
Provided by Tony
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
- Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 60.3 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 16.7 g, Sodium 218.1 mg, Sugar 36 g
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