Meyer lemon zest; 3 and 1/3 cups all purpose flour; 1/2 tsp. You must have JavaScript enabled to use this form. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Place cake on serving platter. I will definitely make this far too often! baking powder; 1 tsp. Pour over the cake once it has cooled, and if you want, you can decorate with lemon slices or zest. Add softened cream cheese and allow to whip for 2-3 minutes Add Eggs, One at a time and allow to be fully mixed in. Absolutely DIVINE. Lemon Cream Cheese Pound Cake 3 cups Cake Flour 1 teaspoon Salt 4 Large Eggs (room temperature) 2 Large Egg Yolks (room temperature) cup Milk (1%, 2%, or whole) cup Fresh Lemon Juice 2 teaspoon Vanilla Extract 1 cups Unsalted Butter (room temperature) 6 oz Cream Cheese (softened) 3 cups Granulated Sugar (or organic You need an account to like and rate recipes, comment, and share a recipe with the community. Place 3 sticks of the unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Add eggs, one at time, beating after each addition. Grease and flour bundt cake pan. Recipe and Photo by Allie Doran, Miss Allie's Kitchen. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Mix in half of the sugar until combined. (Do not undermix). Add the eggs one at a time and let them mix in completely. All ingredients (including eggs and cream cheese) must be at room temperature. Cream butter well, add cream cheese. Place 6 large eggs and 1 cup sour cream on the counter. Let cheese and butter soften. Add Lemon juice, Lemon Zest, vanilla, and salt. Something went wrong while submitting the form. Lemon Cream Cheese Pound Cake Recipe Amount is based on available nutrient data. Beat sugar, margarine and cream cheese on large bowl until fluffy. Cream butter well, add cream cheese. Gradually add sugar. Philadelphia cream cheese lemon pound cake recipe Add Lemon juice, Lemon Zest, vanilla, and salt. Add the sugar and lemon zest and beat for 23 minutes, until the mixture is light and creamy. Pour batter into pan. Pound cake is a large heavy cake and requires a cooler oven. Note: The cake tastes better the longer the cream cheese, butter, and eggs sit at room temperature (ingredients can be left out over night). Grandma's Cream Cheese Pound Cake Recipe You can use most any flavor extract instead of vanilla; also a little cake coloring puts a little color to Lemon Cream Cheese Pound Cake 1 (8-ounce) box cream cheese softened 3 cups sugar 6 large eggs 3 cups all-purpose flour 1/2 teaspoon salt 1/4 cup fresh lemon juice 1/3 cup fresh lemon zest 1 tablespoon lemon extract 1 teaspoon vanilla extract Glaze: 2 cups powdered sugar sifted 2-4 tablespoons fresh lemon juice Instructions Make the Cake: Preheat oven to 325 degrees. Fresh lemon zest Large eggs Vanilla extract Lemon extract For the glaze: Fresh lemon juice Confectioners sugar Instructions: Step 1. Let them cool completely on the counter before putting them in a container that won't let air in. (8 oz. Reserve 1/4 cup crumb mixture; press remaining onto the bottom of a 13x9-inch pan. Lemon Cream Cheese Pound Cake Recipes PS. Mix for 1 minute after each egg. salt 1 cup powdered sugar Add to cart Meyer Lemon Pound Cake with Cream Cheese Glaze Follow the recipe. Add the eggs one by one, beating well after each one. vanilla extract 3-1/3 cups all-purpose flour 1/2 tsp. Get the oven ready at 325F. Blend in on low speed lemon juice, vanilla, lemon extract and salt. Lemon Cream Cheese Pound Cake Thank you! Step 4. Learn from my mistake! Mix together graham crumbs and butter in a medium bowl until well combined. Enough from me! Feed Your Krewe with Camellia Brand Beans. Lemon juice goes in. Beat sugar into butter mixture until light and fluffy. Discovery, Inc. or its subsidiaries and affiliates. Bake 55 to 60 minutes or until cake tester inserted near the center comes out clean. In a stainless four-quart mixing bowl, beat butter and cream cheese on high speed of handheld mixer for 1 minute, or until blended (mixture will form a stiff paste). Room temperature ingredients promise a uniformly textured cake. Add sugar and beat until fluffy. baking powder 1 tsp. Now that you know what can go wrong, lets talk about how to make the most perfect cream cheese pound cake. Beat sugar into butter mixture until light and fluffy. Major upgrade from regular pound cake. Lemon Pound Cake with Cream Cheese Glaze 8 ounces cream cheese, room temperature 6 large eggs 2 lemons, finely zested 3 cups sifted Swans Down Cake Flour 3 cups sugar 1/8 teaspoon vanilla extract 1/4 cup lemon juice, for glaze 1 cup sugar, for glaze How to cook: PREHEAT oven to 325F BUTTER and lightly flour bundt pan. Add softened cream cheese and allow to whip for 2-3 minutes Add Eggs, One at a time and allow to be fully mixed in. Step 2. Cool, then invert: Let the pound cool for about 2 hours in the pan, then invert onto a serving plate and cool completely before serving. Lemon Pound Cake Recipes Mix in the milk, 1/3 cup Meyer lemon juice, zest, and vanilla. It does taste very good though! Have a slice for breakfast with a cup of coffee or sneak in a treat at lunch. In a Blender: Mix softened butter and sugar until they are fluffy and light. Add the eggs one at a time and let them mix in completely. Meanwhile heat 75 ml of the cream until warm. Thanks, This post may contain affiliate links. Lemon-Cream Cheese Pound Cake Recipe How To Make Lemon Cream Cheese Pound Cake First make the crumb topping. Lemon Cheesecake with Philadelphia Cream Cheese Recipes HEAT oven to 325F. Let everything sit at room temperature until the butter is softened. 1 (8 ounce) package Philadelphia Cream Cheese. After waffling back and forth for a bit, I decided to go with the lemon option for todays cheesecake experiment. Let PHILADELPHIA CREAM CHEESE POUND CAKE Product was successfully added to your shopping cart. Add softened cream cheese and allow to whip for 2-3 minutes Add Eggs, One at a time and allow to be fully mixed in. Mix thoroughly. Meyer Lemon Pound Cake with Cream Cheese Glaze, (8 oz. Then invert the slightly cooled pound cake onto a wire rack or serving dish. Please enable JavaScript in the browser settings and try again. Brighten your day with this recipe for Meyer Lemon Pound Cake with Cream Cheese Glaze! Topped with lemon icing and crushed Add a pop of citrus flavor to pound cake with this easy-to-make recipe. Bake: Bake the cream cheese pound cake at 325F (163C). Lemon Cream Cheese Pound Cake 3 cups Cake Flour 1 teaspoon Salt 4 Large Eggs (room temperature) 2 Large Egg Yolks (room temperature) cup Milk (1%, 3.3/5 (3) Category: Dessert Cuisine: ), softened, divided 2 cups granulated sugar 5 eggs, at room temperature 3/4 cup milk 1/2 cup Meyer lemon juice, divided 2 Tbsp. Bake for 75-95 minutes. Add eggs, one at a time. lemons, powdered sugar, PHILADELPHIA Cream Cheese, flour, juice and 4 more Easy Lemon Cheesecake (No Bake!) 4. Reserve 1/4 cup crumb mixture; press remaining onto the bottom of a 13x9-inch pan. Beat in lemon juice, vanilla, extracts and salt. Mix in the vanilla extract and lemon extract. Here are the ingredients for cream cheese pound cake and why each is used. Beat in the eggs one at a time. Heat the oven to 325 degrees, and grease a bundt pan well. Gluten-free bagels for breakfast or anytime, Recipe: This hearty meal chases away the chill, A magical dessert for Halloween gatherings, cup (112 sticks) butter, softened (do not substitute margarine), 1 teaspoon Pantry Double Strength Vanilla. Lemon Pound Cake Bang the pan on the counter once or twice to bring up any air bubbles. Regular lemons are a great substitute if you can't find Meyer lemons. Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Your daily values may be higher or lower depending on your calorie needs. Bake at 325 for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Submit your question or recipe review here. directions Preheat the oven to 325 degrees F. Grease and flour a 10-inch tube pan or 12-cup Bundt pan. To make the cream cheese filling, mix softened cream cheese, sugar, and vanilla (or lemon) extract, egg white and flour just to combine. Bake at 325 degrees F (163 degrees C) for 1 1/2 hours (gas oven 1 hour) [from the time you turn the oven on]. Combine the flour, baking powder and salt; beat into creamed mixture until blended. Cream butter well, add cream cheese. I shared some with my neighbors and they absolutely loved it! vanilla extract 3-1/3 cups all-purpose flour 1/2 tsp. This tender, moist pound cake boasts the winning sweet/tart combo of lemon and strawberry. Add in the rest of the sugar, mixing well. Mix thoroughly. Mix the butter and cream cheese together well. Lemon Cream Cheese Pound Cake Recipe Lemon Cream Cheese Pound Cake Recipes Follow our tips and tricks to ensure your bakes turn out perfectly swirled with every slice. Meyer lemon juice Don't overmix. Loosen cake from sides of pan; carefully invert onto a stackable cooking rack, keeping Preheat oven to 325 F. Spray Stoneware Fluted Pan with nonstick cooking spray. WebStep 1. Beat in the lemon juice, vanilla extract, lemon extract, orange extract, and salt. Add Flour a little at a time and mix until Cool cake in pan 10 minutes. It looked like the top of the cake was under done. I made this pound cake today. PHILADELPHIA CREAM CHEESE POUND CAKE Lemon Cream Cheese Pound Cake Amy Treasure gingernut biscuits, double Biscuits 454 Show detail Preview View more Philadelphia Cream Cheese Lemon Recipes Allow to cool completely. Philadelphia cream cheese lemon pound cake recipe Meanwhile heat 75 ml of the cream until warm. Preheat the oven to 325 degrees F (165 degrees C). salt; For the glaze. Web1 cup butter, softened 1-1/4 pkg. ADD eggs one at a time, beating after each addition. You must have JavaScript enabled in your browser to utilize the functionality of this website. Pound cake has been a generational favorite for good reason. Pour over the warm cake and let it run down the sides. Add melted butter and whisk with a fork until coarse crumbs form. Add powdered sugar and mix well; add vanilla. All ingredients (including eggs and cream cheese) must be at room temperature. Do not mix too much, as the batter will be thick. Mix for 2 to 3 minutes after adding softened cream cheese. Combine the flour, baking powder and salt; beat into creamed mixture until blended. Place 3 sticks of the unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). lemons, powdered sugar, PHILADELPHIA Cream Cheese, flour, juice and 4 more Easy Lemon Cheesecake (No Bake!) Add Lemon juice, Lemon Zest, vanilla, and salt. Pour the cake batter into a Bundt pan or tube pan. Check again in one hour. Mix for 2 to 3 minutes after adding softened cream cheese. All your text messages and data are safely stored and managed by professionals. cream cheese and granulated sugar with mixer for 1 minute or until light and fluffy. lemons, powdered sugar, PHILADELPHIA Cream Cheese, flour, juice and 4 more Easy Lemon Cheesecake (No Bake!) Add sour cream and lemon zest and juice; mix well. Grease and flour two loaf pans or one Bunt pan that holds 12 cups. Beat sugar into butter mixture until light and fluffy. 3. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. In a Blender: Mix softened butter and sugar until they are fluffy and light. Coat a tube pan or bundt pan with solid vegetable shortening, sugar, or Wilton cake release. Since cottage cheese should make for a lighter dessert than cream cheese, the lemon flavor will probably be a good complement. Each ingredient is important and has a very specific job! Cream together the butter, and cream cheese. Cream Cheese Pound Cake Pour into a greased and floured 10-in. Your email address will not be published. 3. Lemon Cream Cheese Pound Cake Preheat oven to 325 In a Mixer: Cream softened butter and sugar for until light and fluffy. Oops! 1 (8-ounce) box cream cheese softened 3 cups sugar 6 large eggs 3 cups all-purpose flour 1/2 teaspoon salt 1/4 cup fresh lemon juice 1/3 cup fresh lemon zest 1 tablespoon lemon extract 1 teaspoon vanilla extract Glaze: 2 cups powdered sugar sifted 2-4 tablespoons fresh lemon juice Instructions Make the Cake: Preheat oven to 325 degrees. Add in 3 eggs one at a time mixing for 1 minute after each egg. Lemon Cream Cheese Pound Cake Meyer lemon juice Sprinkle with powdered sugar or prepare glaze, if desired. BEAT sugar, butter and cream cheese in large bowl until light and fluffy. I have delicious lemon pound cake, raspberry swirl pound cake, and brown butter pound cake in my back pocket, but regular pound cake has always been a disappointment. Cream Cheese Pound Cake This recipe produces a perfect cream cheese pound cake. Cream Cheese Pound Cake Remove cake from the oven and allow to cool for 2 hours inside the pan. Pound Cake with Lemon Cream Cheese Set the oven to 325. Lemon Cheesecake with Philadelphia Cream Cheese Recipes Cool cake in pan 10 minutes. Meyer lemon zest; 3 and 1/3 cups all purpose flour; 1/2 tsp. I made a glaze and poured it over my cake. Add the eggs, one at a time, beating well after each addition. Bake about 90 minutes or until golden brown and toothpick inserted near the center comes out clean. Webdirections. Spread the cake batter into the prepared cake pan and bake for 1 hour to 1 hour and 15 minutes, or until the top is lightly golden and a toothpick comes out with a few moist crumbs.