Cream Cheese Pound Cake With Lemon Glaze Food

CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

LEMON-CREAM CHEESE POUND CAKE

Steps:

• Heat oven to 325 degrees.
• Grease and flour bundt cake pan.
• Beat sugar, margarine and cream cheese on large bowl until fluffy.
• Beat in lemon juice, vanilla, extracts and salt.
• Add eggs, one at time, beating after each addition.
• Add flour; beat until smooth.
• Spread in pan.
• Bake about 90 minutes or until golden brown and toothpick inserted near the center comes out clean.
• Cool 10 minutes; remove from pan.
• Cool completely.
• Spread lemon glaze over cake, allowing some to drizzle down side.
• For glaze - mix all ingredients until smooth.

CREAM CHEESE POUND CAKE WITH LEMON GLAZE RECIPE

Steps:

• Preheat oven to 325. Spray 12-c Bundt pan with nonstick baking spray with flour. Set aside. In lg bowl combine butter, cream cheese & sugar. Neat at med speed with electric mixer until fluffy. Add eggs, one at a time beating well after each addition. In med bowl sift together flour & salt. Gradually add flour mixture to butter mixture beating until combined. Add extracts, beating to blend. Spoon batter into prepared pan. Bake until wooden pick inserted near center of cakes comes out clean, 1 hr 30 min. Remove from pan & let cool completely on wire rack. Drizzle with lemon glaze.

AUNT RUTH'S SOUR CREAM POUND CAKE WITH LEMON GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®); sprinkle with 2 teaspoons sugar.
• Cream 3 cups sugar and butter together in a large bowl until fluffy; add vanilla extract and 1/2 teaspoon lemon extract. Add eggs one at a time, beating well after each addition.
• Sift flour and baking soda together in a medium bowl; add to butter mixture alternately with sour cream. Spoon into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour and 45 minutes to 2 hours. Let cool in the pan for 15 minutes. Remove from the pan to a wire rack; cool completely, 30 minutes to 1 hour.
• Combine confectioners' sugar, lemon juice, 1/2 teaspoon lemon extract, and food coloring in a small bowl. Drizzle glaze over the cooled cake.

MEYER LEMON POUND CAKE WITH CREAM CHEESE GLAZE

Steps:

• Preheat the oven to 350°F. Grease and flour a Bundt pan.
• Cream together the butter, 1 pkg. cream cheese and granulated sugar with mixer for 1 minute or until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Mix in the milk, 1/3 cup Meyer lemon juice, zest, and vanilla.
• In a separate medium sized bowl, whisk together the flour, baking powder, and salt.
• Add the dry ingredients to the wet in 3 stages, folding the batter together until just incorporated. Don't overmix.
• Pour the batter into the Bundt pan and bake for 50 to 60 minutes or until toothpick inserted near center comes out clean.
• Cool on a wire rack before removing from pan to glaze.
• 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 on the glaze and serve!