*Percent Daily Values are based on a 2,000 calorie diet. We (Back To My Southern Roots) are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I suggest you start checking after about an hour and fifteen minutes. Please read our disclosure policy. Add eggs, one at a time. The recipe should provide some tricks for avoiding this. Beat in lemon juice, vanilla, lemon extract and salt. To make the frosting, whisk together the icing sugar, remaining cream cheese, and remaining juice from the Meyer lemons, adding the juice gradually until you achieve the desired consistency. Add melted butter and whisk with a fork until coarse crumbs form. Pour the batter into two parchment-lined cake pans, and smooth the tops. Gradually add sugar. Easy Lemon Pound Cake with Lemon Glaze is a simple recipe using the Cream Cheese Pound Cake base and adding a zesty lemony glazeit's fresh, pretty, and lip-smacking good! This was a hit when I made it. Butter and flour (or spray with a non stick spray that contains flour) a 10 inch (25 cm) bundt pan. No, pound cake does not need to be refrigerated. Pour the batter into the Bundt pan and bake for 50 to 60 minutes or until toothpick inserted near center comes out clean. Add sugar and beat until fluffy. Or until light and fluffy. Make sure to scrape down the sides. Place in a cold oven at 325 degrees for approximately 1 hour and 15 minutes on bottom rack. Specific measurements and full recipe instructions are in the printable recipe card below. Let the cake cool in the pan for 10 minutes on a wire rack. Strawberry Cheesecake Ice Cream PHILADELPHIA Cream Cheese. Our Cream Cheese Pound Cake is a marvelous platform for creativity. Bake at 325F about 1-1/2 hours or until brown. Add in the food coloring and mix it in well to your desired color, with no streaks. Beat sugar, margarine and cream cheese on large bowl until fluffy. Philadelphia Cream Cheese, softened 2 cups granulated sugar 5 eggs 3/4 cup milk 1/3 cup Meyer lemon juice* 2 tsp. And dont worry about any cracks on the top crust of your gorgeous Cream Cheese Pound Cake. ?its divine! Add powdered sugar and mix well; add vanilla. Cream butter well, add cream cheese. 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. Her favorite is the lemon pound cake, topped with lemon buttercream. This pound cake bakes for a long time! Place on a baking sheet lined with wax paper. And its my go-to dish when taking food to someone whos had a baby or just needs a little comfort food. Bake the cake until a toothpick can be inserted and comes out clean (a few crumbs are okay, but you dont want any raw batter). When the cake is cool, whisk the milk and powdered sugar together for the glaze. Or will I follow instructions exactly no matter which flour is used? Start checking at about the 1 1/2 hour mark by inserting a long wooden skewer in the middle of the cake and if it still feels wet when removed, it needs to bake longer. Scrape down sides of bowl. Sift together flour and baking powder and set aside. We won't send you spam. Try it. 1 (8 ounce) package Philadelphia Cream Cheese 3 cups sugar 6 eggs 3 cups cake flour 1 teaspoon vanilla flavoring directions Note: 3 sticks of butter equal 3/4 lb. Plus, it will be nice and crunchy on the top when it bakes. Terrible taste on sweet side and it took over 1 hour and 45 minutes. Step 2: Add the cream cheese. Click here for the link. Let the cake cool, then slice and serve! Here youll find classic Southern recipes, along with updated and new delicious ones. Hi, Im Lucy! Preheat oven to 350F. HEAT oven to 325F. Generously coat a 10-inch tube pan with shortening; dust with flour. Grease and flour a bundt pan and set aside. A pound cake is the perfect simple dessert. Step 2. Get out and measure all of your ingredients. And being a liquid, it was impossible to add to the cake batter without it spilling over to the walls of the form. Its moist, and delicious, and the cream cheese filling throughout the cake makes it extra moist, rich, and decadent. I agree with most of the comments. Enjoy a serving of this easy-to-make lemon pound cake on occasion, but keep portion size in mind. milk, cornflour, lemon, sugar, Philadelphia Cream Cheese, eggs and 1 more. Because this old-fashioned Cream Cheese Pound Cake is dense and heavy, it packs and travels well and keeps for days. Dont mix too much. I really appreciate your kind words . JELL-O Lemon Flavor Instant Pudding, flour, sugar, Knudsen Sour Cream and 7 more . Beat butter and cream cheese at medium speed of electric mixer until blended and creamy, about 8 minutes. The gram measurement is still for 10oz of butter. Well, to me pretty much all baking is magic, especially when you can transform a dough or batter into something that looks nothing like it started out as. Grease one 9x5x3-inch loaf pan and dust with flour, shake out excess flour, and set aside. All rights reserved. Beat butter, 1 package of cream cheese and granulated sugar with a mixer, 1 min. Then add in the sugar and mix it in. The cake needs to be stored in the fridge because of the cheesecake swirl in the middle. This is one of my familys favorite cakes . To add more lemon flavor, you can substitute fresh lemon juice for the milk in the glaze. So I just swirled it in and added some pistachio butter for some additional flavor and interest. Add the flour and mix together on low to medium speed. You really dont need any frosting on it, but you can add some. Dont go all the way to the high speed. 3. I love it because it incorporates cream cheese yielding another popular choice cream cheese pound . Will see how it come out. Cream Cheese Pound Cake is sweet, buttery, moist, delicious, and easy to make! Bake at 300 for about 1 hour and 15-30 minutes or until a wooden pick inserted in center comes out clean or has just a few crumbs. (8 oz. Our family favorite from the cookbook is the Cream Cheese Pound Cake recipe, which makes the best pound cake Ive ever had. Oil and flour a 10 or 12-inch bundt pan and set aside. Sift together the flour and salt and set aside. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. It doesn't. It takes only 8 very normal, very simple ingredients. Then the rest of the sour cream, and the rest of the flour. Serve it with berries and freshly whipped cream for the perfect dessert! So is it 10 or 12 oz. Sign up with your email address to receive a 5-day series of Southern Cooking Secrets, followed by weekly emails with recipes and tips. Want something more exciting? Join. Join Southern Food and Fun Community group and Southern Potluck group! Bake until the top is golden brown, the cake springs back when lightly pressed, and a wooden toothpick inserted into the center comes out clean, 1 hours. Ingredients: For the cake: All-purpose flour Butter softened Salt Cream cheese softened Fresh lemon juice Sugar Fresh lemon zest Large eggs Vanilla extract Lemon extract For the glaze: Fresh lemon juice Confectioner's sugar Instructions: Step 1. The pound cake can be wrapped in plastic and stored for several days or stored in an airtight container. Stir again. Add sugar; beat until light and fluffy, about 5 minutes. Its consistent and easy, moist every time and always delicious. How in the world does a cake rise without leaveners? Otherwise, be prepared for some of the batter to ooze over the sides. But, we were very blessed with some pipeliner wives that would bake for us. Just use vanilla extract or beans. When instructed to beat for 7 minutes, dont ignore this step or cut the time short. baking powder 1 tsp. This is a wonderful recipe and the tips are great. Your email address will not be published. Beat butter and cream cheese until light and fluffy. Slowly add 1/4 cup powdered sugar and 2 tsp vanilla extract, or the seeds from a vanilla bean, and whip to stiff peaks. All those little pieces falling off the side have to go somewhere. Scrape the sides and bottom of the bowl periodically. Add eggs one at a time, beating after each addition. Your email address will not be published. Usuallywhen baking a cake you have to be careful with making changes because the cake wont rise properly or the texture will change. From cooks.com See details Directions Preheat the oven to 350F. Thanks, Im so sorry! This is a quick overview of the ingredients youll need for this Lemon Cream Cheese Bundt Cake Recipe. 3 cups all-purpose flour 2 teaspoons fine sea salt 3 sticks (12 oz) unsalted butter room temperature 8 ounces full fat cream cheese room temperature 3 cups granulated sugar 6 large eggs 1 teaspoon vanilla extract For the tart lemon glaze (optional, but don't pass it up) 2 cups confectioners' sugar 1/4 cup lemon juice Directions Make the pound cake Add in the eggs, one at a time, stirring completely after you add each one. Using a stand mixer or an electric mixer, cream together softened butter and cream cheese. 712 Church Ln., Yeadon, 610-574-9491, poundcakeheaven.net, @thepoundcakeheaven. If your pan is a little on the smaller side, you may need to add some of the batter to another pan, such as a small loaf pan. Halfway through baking, loosely tent the cake with aluminum foil to prevent over-browning. We cant stay away from it! Challenge Cream Cheese, at room temperature 1-1/2 cups Challenge Butter, softened 3 cups granulated sugar 6 large eggs, at room temperature 3 cups cake flour 2 teaspoons vanilla extract Powdered sugar, for dusting (optional) 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 all over cake and top the cake with lemon zest if desired. Add eggs, one at a time, mixing on low to medium just until yellow disappears. Philadephia Cream Cheese 2 - 3 Tbsp. Its one of those desserts you cant get enough of! This post may contain affiliate links. Add eggs, one at a time, beating well after each addition. The options are endless!. Drizzle all over the cake and top the cake with lemon zest if desired. You may also likeEasy Lemon Pound Cake with Lemon Glaze I used this same recipe and added lemon and a super easy lemon glaze ? Sift together the flour, salt, and baking soda and set aside. Beat cream cheese, 1 cup sugar and vanilla with Mixer until blended. All rights reserved. cream cheese and granulated sugar with mixer for 1 minute or until light and fluffy. Slowly add sugar and instant pudding to bowl and cream until light and fluffy which takes about 5-7 minutes. **Cooks Tip: Its important to make sure the cream cheese is not lumpy and the mixture is creamy and well-blended so your Cream Cheese Pound Cake will come out just right! Your email address will not be published. Line with parchment, leaving a 2-inch overhang on long sides. Add in lemon juice and vanilla extract. If you made any changes or added something different, be sure to share with us so we can try it, too! Add flour mixture to the batter, a little at a time, beating on low speed just until blended. You can never have too many delicious dessert recipes in your collection. Store the pound cake in the freezer for up to three months. I handled the payroll out in the field, so I stayed in an air-conditioned office (thank goodness because I am a wimp in the heat). Add in the eggs, one at a time, stirring completely after you add each one. In a small bowl whisk together the glaze ingredients until smooth. Dont forget to scrape down the sides and the bottom of the bowl. Hi, Cathy! Let the cake cool in the pan for about 10 minutes, then carefully invert the pan onto a cooling rack to cool completely. Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card. In a medium bowl, whisk together flour, baking powder, and salt. Then in another bowl (a stand mixer bowl is perfect) add the butter and sugar and cream them together for a couple minutes. Gradually add sugar, beating another 5-7 minutes on medium. I use this pan here, which Im pretty sure is a 10 cup capacity. If you have a KitchenAid or something similar, the bowl of a stand mixer should be large enough for the recipe. But, we worked a minimum of 72-hours a week. This cream cheese pound cake, with just 7 ingredients, is the poster child for a simple baking recipe. Pour batter into the prepared pan and place in cold oven along with a 2 cup oven-proof measuring cup filled with water (about 1 cups). Im not sure whether the Cream Cheese Pound Cake, or even regular pound cake, originated in the South, but most Southerners will tell you their Mama made the best. Mix in the sour cream and lemon juice or lemon juice powder. Having trouble with your cake? My math was off. Youll wonder what took you so long!! Lemon Cream Cheese Pound Cake Preheat oven to 325 In a Mixer: Cream softened butter and sugar for until light and fluffy. See how full the bowl is?! Its got the perfect light lemon flavor in every bite, and the sweet cheesecake like filling is so creamy and delicious its the perfect summer cake! I found powdered goat milk on Amazon. Turned out just like my grandmas THANK YOU!!! It says 1 1/2 cups which would be 12 oz. It requires no adornments like frosting to be tasty, but a little macerated strawberries and whipped cream never hurt it I think my favorite part about pound cake is how dense it is, but thats not saying its not soft and very tender, not at all dry. Preheat oven to 325F. Use a long skewer in between the middle of the pan and sides to check for doneness. The classic pound cake recipe is dense, but has oh such a buttery flavor and is a moist cake. Then beat at medium speed with mixer until fluffy. **Cooks Tip: Be sure and scrape the sides and bottom of the bowl to get every bit. Add sugar gradually; beat on medium-high speed 5 minutes or until mixture is light and fluffy. Add the dry and wet ingredients, alternating the two. Add vanilla. Add sugar gradually and beat until fluffy. Santa is being weighted down by Christmas. Amy Treasure gingernut biscuits, double Biscuits 454 Show detail Preview View more Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Do not preheat the oven. Cream Cheese Pound Cake is sweet, buttery, moist, and deliciousthe perfect pound cake! You can also use a couple of loaf pans and fill them about 2/3 full, then just watch the cake and adjust your baking time accordingly. Its great for a variety of occasions, and is perfectly refreshing, sweet, and so delicious! To serve, slice cake and garnish with a sprinkle of powdered sugar, a dollop of freshly whipped cream and fresh berries. The cake can be frozen for up to 3 months. Then pour the rest of the cake batter over the cheesecake filling and smooth out the top. Pour into pan. Here we share our favorite recipes that will quickly become favorites for your family as well. After one minute of mixing, scrape down the side of the bowl and beat for two minutes at medium speed. Pour batter into the prepared cake pan. Spread batter in greased and floured tube pan or 12 cup bundt pan. You can use a tube pan or a Bundt pan, just make sure its large enough to hold the batter without it spilling over in your oven. Beat until smooth. cream cheese pound cake, Gluten Free, gluten free cream cheese pound cake, pound cake. What's our secret? Thanks so much, Julia! Be sure to scrape the sides and bottom of bowl to blend every bit. Pour half the cake batter into the prepared pan. Preheat oven to 325F. Please read our disclosure policy. thank you! 1-1/4 pkg. Awe, thank you so much! Cant wait to make again. Sign up with your email address to receive a 5-day series of Southern Cooking Secrets, followed by weekly emails with recipes and tips. Thank you for catching that and Im glad you liked it , I am going to make this tomorrow. 2023 Southern Food and Fun. ), softened, divided, Do Not Sell or Share My Personal Information, Limit the Use of My Sensitive Personal Information. 17. r/food. Set aside. Be sure to follow us on social media, so you never miss a single post! In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Your email address will not be published. Place the cake onto a cake stand, or serving plate. You can then flip back ontoa cake platter so that the bottom of the cake becomes the top if youre using a tube pan or just leave it the way it comes out of the pan, which will look a little tidier. Im a home cook, writer, food and wine fanatic, and recipe developer. Add more milk, or more powdered sugar if needed to get a thick, but pourable glaze. Instructions. I can not thank you enough. Then loosen it with a butter knife from the edges. Bake the cake for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. I took this to a party and they were wall blown away by how it tasted, even more so when I told them it was gluten free. Set it aside. lemons, powdered sugar, PHILADELPHIA Cream Cheese, flour, juice and 4 more Easy Lemon Cheesecake (No Bake!) With the swirl pan I almost always use (because I love it) it takes close to 2 hours to bake! Cream together the butter, 1 pkg. Custom Design by How Sweet Designs. Mini Pecan Pie Muffins With Chocolate Chips, Pound Cake With Heavy Cream (Elvis Presleys Favorite), An incredible evening with Tina and friends, What a great night for Riverdance at The Fox, What a great night for River Dance at The Fox, Mr. & Mrs. PHILADELPHIA CREAM CHEESE FEATURED RECIPES VIEW MORE DEDICATED TO DELICIOUS Philadelphia Cream Cheese makes every bite an experience: creamy, satisfying, and delightfully decadent. The center should still jiggle when you nudge the pan; a digital thermometer inserted into the center will . Beating the eggs in one at a time, all 6 of em, aerates the batter, which is what gives the cake its lift. In a large bowl, beat butter, cream cheese, and sugar with a mixer at high speed until fluffy. The job took us to places like Iowa, Texas, Mississippi, Louisiana, and so many other states. With an electric mixer, beat butter and cream cheese until smooth. The recipe calls for six eggs and three cups of flour. I played around with varying amounts of lemon juice until I came up with an amount that lent fresh, lemon flavor but didnt affect the texture of the cake. This has been a popular and great recipe on the blog because who doesnt like pound cake with cream cheese? Spray a standard sized 10 inch bundt pan with nonstick spray, making sure to get into all the corners and crevices. I flipped it over and drizzled some powdered sugar icing on top and it made an already amazing pound cake even yummier! vanilla extract 2 Tbsp. I set the cream cheese out on the counter for about an hour so it would soften. Start checking about 1 hour and 15 minutes. Great recipe! The ingredients list couldnt be more simple: For this recipe, you do NOT need to preheatthe oven. Some of the glaze goes on while the cake is still a little warm, so some of it soaks down into the cake, then the rest of the glaze is poured over the cake once its cooled. Any ideas?where I went wrong? Then in another bowl (a stand mixer bowl is perfect) add the butter and sugar and cream them together for a couple minutes. Its good stuff and its an easy recipe to make. Heat oven to 325F. Start beating the butter and cream cheese at medium speed of electric mixer until mixed well and then beat at medium until creamy, about 8 minutes.

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