LEMON POUND CAKE USING CAKE FLOUR RECIPES

Steps:

• Preheat oven to 325 degrees F and grease and flour a bundt pan.
• In a separate bowl whisk the all purpose flour, baking powder, and salt to combine, set aside for later.
• Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
• Add the eggs one at a time blending after each to incorporate.
• In a small bowl or measuring cup, add the sour cream, lemon juice, lemon zest, vanilla extract, and lemon extract.
• While mixing on low speed, add the flour mixture alternately with the sour cream mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream mixture twice). Increase the speed to medium and mix until incorporated. Be careful not to over-mix, and don't mix above medium speed.
• Fold in the blueberries
• Bake at 325 degrees for 60-70 minutes if using fresh blueberries. Baking times may increase 10-15 minutes or more if using frozen blueberries. Check on the cake as it nears the 1 hour mark and adjust additional time as needed. When an inserted toothpick or skewer comes out clean or with just a few moist crumbs attached, it is ready.
• This recipe makes approximately 8-8.5 cups of batter.
• Combine sugar, lemon juice, and a pinch of salt in a small bowl and stir until smooth.
• Drizzle over the pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.) Sprinkle lemon zest over the top. If the glaze is too thin, add a bit more powdered sugar. If it is too thick, add a bit more juice or a touch of milk.
• Garnish with a sprinkling of lemon zest.

Steps:

• Place a 9x13 (or similar size) pan filled with one inch of water on a rack in the bottom 2/3 of the oven. (Just under the rack where your cheesecake layer will bake)
• Preheat oven to 300 degrees F
• Line the bottom of a 9 inch spring form pan with a circle of parchment paper.
• In a mixing bowl, mix softened cream cheese until smooth.
• Mixing at low speed, add sugar, salt, flour.
• Add lemon extract and sour cream. Mix at low speed until smooth and incorporated. Add eggs one at a time. Mix until well combined.
• Pour the cheesecake batter into springform pan lined with parchment and place on a rack just above the pan of water.
• Bake for 45 minutes. The cheesecake should be set at this point- it may jiggle slightly.
• Turn off the oven and leave cheesecake inside for 30 more minutes with the oven door slightly open. (This helps the cake to cool without cracking.)
• Then, allow the cheesecake to cool on the countertop. Then, place foil on the pan and chill in the freezer for 2-3 hours. If you are not in a hurry, you can refrigerate the cake for 5-6 hours or overnight.
• Preheat the oven to 350 degrees, grease and flour two 9×2 inch round pans.
• In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Set aside
• In another bowl, add the buttermilk, oil and lemon extract and lemon juice.  Set aside..
• In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
• Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).
• Do not mix above medium speed or over mix the cake batter
• Divide batter between the two prepared 9 inch cake pans.
• Bake at 350 degrees for 20-24 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.
• Cut butter into 1/2 inch slices and add to the bowl of your mixer, beat until smooth.
• Cut the cream cheese into pieces and add to the butter, beating until blended.
• Add the lemon extract. (Lemon zest is optional).
• Gradually add powdered sugar and beat until well blended.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix. Do not microwave to soften.
• Place the first lemon cake layer on the cake plate or pedestal. Spread with a thin layer of frosting.
• Run a thin knife (I like to heat it with hot water) between the cake and side of the cake pan to help prevent sticking.
• Release the sides of the springform pan.
• Place the cheesecake upside down onto the first cake layer. remove the bottom of the cake pan. If it sticks at all, use a thin, hot knife to slide between the pan and the cake to release.
• Remove the parchment if you haven't already ;0) -
• Spread the cheesecake layer with a thin layer of frosting. Top with the top lemon cake layer.
• *If your cheesecake layer is slightly wider than your cake layers, just trim away the excess with a hot knife!
• Frost the cake as usual. If at any time the frosting becomes too soft, or the layers are sliding, just pop it in the freezer for 15 minutes to firm things up. (And you can refrigerate the bowl of frosting also as needed.)