Lemon Cream Cheese Pound Cake Yum!

What Is The Best Way To Make Cream Cheese Lemon Pound Cake?



6 big beaten eggs

2 cups sugar (brown)

1 cup room temperature butter

2 cups cream cheese, softened

4 teaspoons lemon zest

half a cup of lemon juice

2 cups flour for cake

a dash of salt

I used the following glaze:

2 tablespoons butter

1 pound of powdered sugar

half a cup of lemon juice


I preheated the oven to 350 degrees F and used cooking spray to oil a tube pan.

In a mixing basin, I combined flour and salt.

Then, in the bowl of an electric mixer, I creamed butter with cream cheese and brown sugar for 3 minutes, then added egg yolks and beat for another 3 minutes.

I added the lemon zest and juice and stirred it in every now and then.
I beat egg whites till soft in a separate dish before adding them to the cake batter.

I cooked for 1 hour after pouring the batter onto a prepared pan.

I took it out of the oven and set it aside to cool while I created the glaze by melting butter in the microwave and whisking in powdered sugar and lemon juice until the glaze was a decent consistency for pouring.

I spread the glaze over over the cake and chilled it for an hour.




Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *