Lemon Cream Cheese Pound Cake

Name: Lemon Cream Cheese Pound Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon butter; 227 grams cups cake flour; 227 grams cream cheese, softened; 6 larges eggs, separated – room temperature; 397 grams cups granulated sugar; 5 teaspoons fresh lemon juice; 2 teaspoons lemon zest and 1 teaspoon of Boyajian lemon oil or just use 2 tablespoons of lemon zest; 2 teaspoons poppy seeds (optional); 158 milliliters powdered sugar; 1 scant teaspoon salt

This recipe serves 12. One portion of this dish contains around 6g of protein, 9g of fat, and a total of 324 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of scant teaspoon salt, granulated sugar, cream cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Preheat oven to 325 degrees F. Spray a light-colored tube pan or 12 cup (10 inch) Bundt pan with flour-added cooking spray.

Ingredients you will need

Cooking Spray

All Purpose Flour

Equipment you will use

Kugelhopf Pan

Oven

Mix together the cake flour and salt. Set aside. If using poppy seeds, add them to the cake flour.In the bowl of a stand mixer, beat the butter, cream cheese and sugar for a good 5 to 8 minutes, scraping down the sides of the bowl occasionally.

Ingredients you will need

Cream Cheese

Poppy Seeds

Cake Flour

Butter

Sugar

Salt

Equipment you will use

Stand Mixer

Bowl

Add the egg yolks and beat for another 2 minutes or so. Beat in the lemon zest and lemon oil, scraping down sides of bowl periodically.Stir, do not beat, in the flour/salt mixture.In a separate bowl, beat the egg whites until soft peaks form. Fold the beaten egg whites into the cake batter, then pour into the greased pan.

Ingredients you will need

Egg Whites

Lemon Zest

Egg Yolk

Lemon Oil

All Purpose Flour

Salt

Equipment you will use

Bowl

Frying Pan

Bake the cake for 60-80 minutes or until a long skewer inserted in center comes out clean (internal temperature 210 F) or with moist crumbs as opposed to batter.

Equipment you will use

Oven

Skewers

Let cool in pan for 10 minutes, then invert and allow cake to cool completely on a rack.To make the glaze, melt the butter in a large 2 cup microwave-safe measuring cup.

Ingredients you will need

Butter

Glaze