Lemon Pound Cake with Lemon Cream Cheese Frosting

A reader recently asked me if she could easily turn my lemon cupcakes into a pound cake. Sadly, the answer was no. But lucky for us, that’s not the end of this story! Because I couldn’t get lemon pound cake out of my head! So I did what I do best: I tested and tweaked until finally: the perfect lemon pound cake with Lemon Cream Cheese Frosting was born!

This luscious loaf is moist, sweet, and perfectly lemony. I absolutely love it with a cup of coffee in the morning! But if cake for breakfast isn’t your thing (???), it’s equally amazing for dessert! You could even top if with a scoop of ice cream. I have!

For the Lemon Pound Cake:

1 cup (8 ounces) unsalted butter

1 cup (7 ounces) granulated sugar

1/4 cup (1 and 3/4 ounces) light brown sugar, packed

1 teaspoon pure vanilla extract

1 teaspoon pure lemon extract

2 tablespoons lemon zest

1 tablespoons lemon juice

4 large eggs plus 2 egg yolks

1 and 3/4 cups (7 ounces) cake flour

1/2 teaspoon salt

1 teaspoon baking powder

For the Lemon Cream Cheese Frosting:

(1) 8 ounce block full-fat cream cheese, VERY soft but not melted

1/4 cup (2 ounces) unsalted butter, VERY soft but not melted

1/4 teaspoon pure lemon extract

2 cups (8 ounces) confectioners' sugar, sifted (more if needed)


For the Lemon Pound Cake:

Adjust an oven rack to middle position, then preheat oven to 375 degrees (F). Spray a 9x5 inch loaf pan with non-stick baking spray; set aside.

Melt the butter in a small saucepan over medium heat. Pour melted butter into a large bowl, then whisk in both sugars. Add in vanilla extract, lemon extract, lemon zest, and lemon juice and beat well. Add in the eggs and yolks, one at a time, beating well after each addition.

In a separate medium-sized bowl combine the cake flour, salt, and baking powder. Add dry ingredients to wet ingredients and gently whisk together until just combined.

Pour batter into prepared pan and smooth the top with a rubber spatula. Bake for 20 minutes, then reduce oven temperature to 325 degrees and continue baking for about 40 minutes, or until the top is golden brown and a cake tester inserted in the center comes out clean. Cool cake in the pan for 15 minutes before transferring it to a cooling rack to cool completely (about 1 hour).

For the Lemon Cream Cheese Frosting:

In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and lemon extract on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes. If the frosting appears too thin, add a little more confectioners' sugar, 1/4 cup at a time. Once the cake has completely cooled, spread the frosting over the top of cake and decorate with lemon slices, if desired. Slice and serve! Store this cake in the fridge, covered, for up to 3 days.

thanks done share recipes to : https://bakerbynature.com/lemon-pound-cake-lemon-cream-cheese-frosting/

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