Pound Cake with Lemon Cream Cheese Frosting
Lemon Cream Cheese Pound Cake is a rich, but light, pound cake with a tight crumb. There is no mention of baking powder or soda in the recipe. The leavening in this example comes from air included by beating and adding beaten egg whites.
Ingredients:
2 cup cake flour (8 oz.)
half a teaspoon salt
8 ounces room temperature unsalted butter (omit salt if using salted)
8 oz. softened cream cheese
2 (14 oz) cups sugar, granulated
6 big separated eggs, room temperature
2 teaspoons lemon zest and 1 teaspoon Boyajian lemon oil (optional) 2 teaspoons lemon zest
Optional: 1 1/2 tablespoons poppy seeds
Glaze
1 tbsp. butter
a third of a cup powdered sugar
5-6 tablespoons freshly squeezed lemon juice
Directions:
Preheat the oven to 325°F. Using flour-added cooking spray, coat a light-colored tube pan or a 12 cup (10 inch) Bundt pan.
Combine the cake flour and salt. Place aside. If you’re using poppy seeds, mix them into the cake flour.
cheesecake
Emma’s Lemon Cream Cheese Pound CakeLemon Cream Cheese Pound Cake on July 17, 2019
Pound Cake with Lemon Cream Cheese Frosting
Lemon Cream Cheese Pound Cake is a rich, but light, pound cake with a tight crumb. There is no mention of baking powder or soda in the recipe. The leavening in this example comes from air included by beating and adding beaten egg whites.
Ingredients:
2 cup cake flour (8 oz.)
half a teaspoon salt
8 ounces room temperature unsalted butter (omit salt if using salted)
8 oz. softened cream cheese
2 (14 oz) cups sugar, granulated
6 big separated eggs, room temperature
2 teaspoons lemon zest and 1 teaspoon Boyajian lemon oil (optional) 2 teaspoons lemon zest
Optional: 1 1/2 tablespoons poppy seeds
Glaze
1 tbsp. butter
a third of a cup powdered sugar
5-6 tablespoons freshly squeezed lemon juice
Directions:
Preheat the oven to 325°F. Using flour-added cooking spray, coat a light-colored tube pan or a 12 cup (10 inch) Bundt pan.
Combine the cake flour and salt. Place aside. If you’re using poppy seeds, mix them into the cake flour.
Beat the butter, cream cheese, and sugar in the bowl of a stand mixer for 5 to 8 minutes, scraping down the sides of the bowl occasionally. Add the egg yolks and continue to beat for about 2 minutes. Scrape down the sides of the bowl as needed to incorporate the lemon zest and oil.
In the flour/salt mixture, stir but do not beat.
Separately, whisk the egg whites until soft peaks form. Fold the beaten egg whites into the cake batter before pouring it into the oiled baking pan.
Bake for 60-80 minutes, or until a long skewer put into the center comes out clean (internal temperature 210 F) or with wet crumbs rather than batter. Allow it cool in the pan for 10 minutes before inverting and cooling entirely on a rack.
Melt the butter in a large 2 cup microwave-safe measuring cup to make the glaze. Stir in the powdered sugar to coat. Now, add the lemon juice a teaspoon at a time, stirring constantly, until the glaze is the consistency you want for dripping. Pour the glaze over the cake directly from the measuring cup.
NOTES: I bake this cake at 325 degrees F, which is a slow and moderate temperature. Mine normally takes around an hour, but if you use a thicker pan or a lighter colored pan (mine is black), it could take up to 90 minutes. Another suggestion. If you only have one stand mixer bowl, start by beating the egg whites with the clean whisk attachment. Scrape them into another basin to wait, then continue with the recipe using the paddle attachment.
