Lemon Cream Cheese Pound Cake


Lemon Cream Cheese Pound Cake

Debi Schull


6 large eggs, beaten.

2 cups brown sugar.

1 cup butter, room temperature.

2 cups softened cream cheese.

4 tsp lemon zest.

1/2 cup lemon juice.

2 cups cake flour.

A pinch of salt.

For the Glaze:

2 tsp butter.

1 cup powdered sugar.

1/2 cup lemon juice.


I preheated oven to 350 degrees F And greased a tube pan using cooking spray.

I mixed flour and salt in a mixing bowl.

Then I used an electric mixer and using its bowl, I beat butter with cream cheese and brown sugar, I added eggs yolks and beat for another 3 minutes.

I added zest and lemon juice and stir occasionally.�In a separate bowl, I beat egg whites until soft and I added to the cake batter.

I poured the batter into a greased pan and baked for 1 hour.

I removed it from oven and let it cool, meanwhile I made the glaze by melting butter in the microwave, I added powdered sugar and lemon juice and stirring, until glaze is a good consistency for drizzling.

I drizzled the glaze over the cake and let it in the fridge for 1 hour. See less

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