Meyer Lemon Pound Cake With Cream Cheese Glaze Recipes

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!

Steps:

• Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
• Sift the flour with the salt and baking powder two times and set aside.
• With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended. Gently fold in the zest.
• Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.
• Make the glaze: In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners' sugar to desired consistency.
• Pour glaze on top of cakes and serve.

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.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

Steps:

• Cake: Grease bottom, sides and center tube of a 9 or 10-inch fixed bottom tube pan with at least 3 3/4-inch high sides. Line bottom of pan with waxed paper or parchment; grease the paper.
• Preheat oven to 325°.
• Sift the flour, baking powder, baking soda and salt into a medium bowel; set aside.
• In a large bowl, beat eggs and sugar with an electric mixer on medium speed until thickened and lightened to a cream color, about 2 minutes.
• On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.
• Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain.
• Pour batter into prepared pan.
• Bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes.
• Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.
• Invert cake onto wire rack.
• Leave cake bottom side up to cool.
• Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth.
• Beat in sugar until frosting is smooth and fluffy, about 2 minutes.
• Frost cake: Cake can be covered and stored in refrigerator for up to 3 days.
• Serve cold or at room temperature.