LEMON CREAM CHEESE POUND CAKE RECIPE RECIPES

LEMON-CREAM CHEESE POUND CAKE RECIPE - BAKING.FOOD.COM

Lemon-Cream Cheese Pound Cake Recipe - Baking.Food.com image

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!

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 16 slices, 16 serving(s)

Number Of Ingredients 14

Ingredients

3 cups sugar
1 1/4 cups margarine or 1 1/4 cups butter, softened
1 (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
2 teaspoons vanilla
1 teaspoon lemon extract
1/2 teaspoon orange extract
1/8 teaspoon salt
6 eggs
2 3/4 cups flour
1 cup powdered sugar
1 tablespoon butter or 1 tablespoon margarine, softened
2 teaspoons grated lemon peel
2 -3 tablespoons lemon juice

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, FatContent 21.9, SaturatedFatContent 6.7, CholesterolContent 96.8, SodiumContent 258.3, CarbohydrateContent 62.4, FiberContent 0.6, SugarContent 45.2, ProteinContent 5.8

ITALIAN LEMON POUND CAKE WITH LEMON CREAM CHEESE FROSTIN…

Italian Lemon Pound Cake with Lemon Cream Cheese Frostin… image

This made-from-scratch pound cake features a tangy lemon flavor thanks to fresh lemon juice and zest. Topped off with a delicious lemon cream cheese frosting, it's the perfect cake for spring and summer.

Provided by Danelle

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 16

Number Of Ingredients 19

Ingredients

1 (8 oz.) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons lemon juice
2 teaspoons lemon zest
1/2 teaspoon vanilla
Pinch of salt
4-5 cups powdered sugar
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
3 eggs
1/2 cup sour cream
1/4 cup lemon juice
1/2 teaspoon freshly grated ginger
2 tablespoons lemon zest
1 teaspoon vanilla
1/2 cup buttermilk

Steps:

Preheat oven to 325 degrees. Generously grease and flour a 10 cup bundt pan.
In a large bowl, sift together the flour, baking powder and salt. In another large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix the sour cream, lemon juice, ginger, lemon zest and vanilla into the butter mixture until smooth. Mix half of the flour mixture into the wet ingredients, followed by all of the buttermilk. Mix in the remaining flour and stir until just combined.
Transfer the batter to the prepared pan. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes before turning onto a wire rack to cool completely.
Meanwhile, make the lemon frosting by beating the cream cheese, butter, lemon juice and zest, vanilla and salt until smooth. Mix in the powdered sugar, one cup at a time, until frosting reaches desired consistency. Spread or pipe frosting over cooled cake.

Nutrition Facts : Calories 786 calories, CarbohydrateContent 161 grams carbohydrates, CholesterolContent 71 milligrams cholesterol, FatContent 16 grams fat, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 9 grams saturated fat, ServingSize 1, SodiumContent 201 grams sodium, SugarContent 143 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 5 grams unsaturated fat

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