If you want to avoid your lemon cream cheese pound cake turning overly dark, you can add a sheet of aluminum foil over the top for the last 15-20 minutes of baking. For the egg mixture and the whisked dry ingredients, they should be mixed in gradually at a slow speed.Īluminum foil layer. When you cream your butter, cream cheese, and sugar it's best to do this at no higher than medium speed. Because we're rotating the cake halfway through baking, this just makes it easier to handle. Place a jelly roll pan or baking sheet directly underneath the bundt pan as it bakes. Pre-heat a jelly roll pan or baking sheet. Oven thermometers are inexpensive and a lifesaver in the kitchen! This will ensure your oven is heated to the correct temperature. Helpful Tips for Making the Best Lemon Cream Cheese Pound Cake Used to make the simple lemon glaze or you can use it as a standalone garnish. Or you can use organic pure cane sugar as a 1:1 substitute. It will blend with the unsalted butter and other ingredients a lot easier. Make sure this is softened to room temperature. that do not have a food scale) This is best at room temperature. You'll need 1 ½ cups or 3 sticks (for those in the U.S.
Lemon pound cake recipe plus#
⅓ cup of fresh lemon juice plus 2 teaspoons of lemon zest for the cake and 4 tablespoons, if you plan to make the lemon glaze. You'll need roughly 3-4 medium-size lemons. Keep the egg whites refrigerated to use with your breakfast the next day or to make either my lemon bar macarons or dark chocolate macarons! 4 large eggs and 2 large egg yolks and make sure they're at room temperature.
Lemon pound cake recipe how to#
If you don't have cake flour, check out my single layer red velvet cake recipe on how to make your own homemade cake flour substitute. 3 cups are needed for this lemon pound cake recipe. The cake will keep well wrapped and unrefrigerated for up to 3 days. Let the cake cool completely in the pan (the glaze will set once the cake is cool) before removing to serve. Poke holes in the warm pound cake using a bamboo skewer and brush the warm glaze over the cake. Glaze - For the glaze, heat the lemon juice water and sugar in a small saucepan over medium heat until the sugar has dissolved. Remove the cake from the oven and prepare the glaze while the cake is still warm. Bake the cake for 65 to 70 minutes, until a tester inserted in the centre of the cake comes out clean. Scrape the batter into the prepared pan and tap it a few times to make it level and allow any air bubbles to escape. In a separate bowl, sift the all-purpose and cake & pastry flours and the salt and add this to the batter, mixing until fully incorporated, scraping to the bottom of the bowl to ensure this. Stir the sour cream and vanilla together and beat this into the batter. In a separate bowl, lightly whisk the eggs with a fork and add this to the batter in a few additions, scraping down the bowl in between. Cake - Preheat the oven to 325 F and grease a 9-x-5-inch loaf pan.īeat the butter, sugar and lemon zest using electric beaters or a mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes.
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