Heat oven to 325F. Step 5: This might be a little to much batter for a bundt. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. We won't send you spam. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! Managed by Blogging Unplugged. Thank you for catching that and Im glad you liked it , I am going to make this tomorrow. Scrape down the bottom and sides of the bowl. Mix in the milk, 1/3 cup Meyer lemon juice, zest, and vanilla. In bowl of stand mixer with paddle attachment, beat sugar, butter, cream cheese and extracts for 4 to 5 minutes, until very creamy and light in color. Or try lemon or lime zest and juice (the zest and juice of one to two lemons or limes). If you purchase an item from the link on Like Mother Like Daughter, we will receive a small percentage of the purchase at no extra cost to you. Add eggs one at a time and make sure each one is completely mixed in before adding the next, beating well with each addition. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. Add grated chocolate for a chocolate flecked pound cake. Love this recipe? Ive created and tested hundreds of recipes so that I can bring you the best tried and true favorites. If its on the small side, that could also cause the same problems youre having. Preheat oven to 325F. Her favorite is the lemon pound cake, topped with lemon buttercream. In large bowl, combine softened cream cheese (room temperature), 1/2 cup sugar, 4 eggs, and 2 teaspoons vanilla extract. The pound cake can be wrapped in plastic and stored for several days or stored in an airtight container. Pour batter into the prepared pan and place in cold oven along with a 2 cup oven-proof measuring cup or bowl filled with water (about 1 cups). I'm Jamie. If you place the old fashioned cream cheese pound cake in an airtight container it will stay fresh in the fridge for up to a week (if it isnt all eaten first). Add the flour mixture to the creamed mixture. Directions Preheat the oven to 350F. Add eggs one at a time. Regular lemons are a great substitute if you can't find Meyer lemons. But, we worked a minimum of 72-hours a week. Let cool for 10 minutes before removing from pan and letting cool completely. And if youd like to try a pound cake that uses whipping cream instead of cream cheese, I suggest Aunt Sues Famous Pound Cake from my friend Christy. Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Let the pound cake cool and turn it over on a cake plate or plate. Allow to cool for about an hour in the pan before attempting to remove it from the pan and onto a wire rack to cool completely. The addition of sour cream indicates a sour cream pound cake. 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. It has and will always be my favorite. There are a few things you can do to ensure your pound cake turns out good. I would refrigerate this pound cake because it has cream cheese in it. Beat butter, 1 package of cream cheese and granulated sugar with a mixer, 1 min. You can also use a couple of loaf pans and fill them about 2/3 full, then just watch the cake and adjust your baking time accordingly. We didnt typically bring a lot of items to bake or cook big meals. Combine the sugar, butter, and cream cheese in a mixing bowl. Beat sugar, butter and cream cheese in large bowl until light and fluffy. I got so many compliments. HEAT oven to 325F. Remember those cookbooks that churches or various ladies groups put together? In the bowl of your electric mixer (with the paddle . Your treats are just as amazing. I flipped it over and drizzled some powdered sugar icing on top and it made an already amazing pound cake even yummier! Add eggs, two at a time, beating well with each addition. This site requires JavaScript. Save my name, email, and website in this browser for the next time I comment. To make the cream cheese filling, mix softened cream cheese, sugar, and vanilla (or lemon) extract, egg white and flour just to combine. Its a gem! Whip about 2 cups heavy cream in bowl of stand mixer until soft peaks begin to form. Gradually add sugar and beat until fluffy. Preheat oven to 350F. cream cheese pound cake, Gluten Free, gluten free cream cheese pound cake, pound cake. You may want to set the pan on a cookie sheet covered with foil in case the cake overflows while baking. Please read our disclosure policy. Stop, scrape down the sides of the bowl, and add the final 3 ingredients. And heres a little tip regarding the flour: I always use White Lily All-Purpose flour which has a lower protein content than a lot of flours. With mixer on low speed, mix together just until . Amazing! In another medium bowl, whip the cream cheese until nice and smooth with a hand mixer, or stand mixer. Gradually add sugar, beating another 5-7 minutes on medium-high. The batter should get very creamy and light with no discernible pieces of cream cheese. I mixed 1/2 a cup of powdered sugar with a teaspoon of vanilla and a teaspoon of milk. Dont overmix. For a thicker, chewier crust, useWhite LilyBread Flour. Allow to sit and macerate for at least one hour. With mixer on low, add flour and salt in two additions, beating until just combined. **Cooks Tip: Its important to make sure the cream cheese is not lumpy and the mixture is creamy and well-blended so your Cream Cheese Pound Cake will come out just right! It tastes like it should take hours and tons of ingredients. Add melted butter and whisk with a fork until coarse crumbs form. Its great for a variety of occasions, and is perfectly refreshing, sweet, and so delicious! Allow cake to cool in pan 10 minutes before turning out onto a cooling rack to cool completely. Grease one 9x5x3-inch loaf pan and dust with flour, shake out excess flour, and set aside. Hi, Sarah! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Remove bowl from mixer and use a spatula to fold in any remaining flour that didn't get distributed. Spread batter in greased and floured tube pan or 12 cup bundt pan. Its dense, but soft and tender with a wonderful almond flavor. milk, cornflour, lemon, sugar, Philadelphia Cream Cheese, eggs and 1 more. See how full the bowl is?! Lemon Cream Cheese Pound Cake INGREDIENTS Baking Spray with Flour CAKE 3 cups sugar 1 1/4 cups butter, softened 1 (8 oz.) If you made any changes or added something different, be sure to share with us so we can try it, too! Add the flour, baking soda, and salt to a medium sized bowl and whisk them together. Your cake looks amazing! Step 1: Heat the oven to 350 F. Step 2: Heat the oven to 350 F. Grease and flour a 3 L fluted chimney pan. So is it 10 or 12 oz. Drizzle all over cake and top the cake with lemon zest if desired. Im a home cook, writer, food and wine fanatic, and recipe developer. Sign up with your email address to receive a 5-day series of Southern Cooking Secrets, followed by weekly emails with recipes and tips. Add Flour a little at a time and mix until combined. I can not thank you enough. Experiment with flavorings. Hi, Im Lucy! Add eggs, one at a time. Cream the butter and shortening together. Start checking about 1 hour and 15 minutes. Clause are recovering with gift therapy. After waffling back and forth for a bit, I decided to go with the lemon option for today's cheesecake experiment. Add sugar gradually and beat until fluffy. Add the eggs, one at a time, beating well after each addition. 712 Church Ln., Yeadon, 610-574-9491, poundcakeheaven.net, @thepoundcakeheaven. Challenge Butters 2016 Pin a Recipe, Feed a Child Pinterest board, 1 package (8 oz.) Terrible taste on sweet side and it took over 1 hour and 45 minutes. Directions Preheat the oven to 325 degrees F (165 degrees C). Lemon Cream Cheese Pound Cake Preheat oven to 325 In a Mixer: Cream softened butter and sugar for until light and fluffy. Do not preheat the oven. But a pound cake gets it magic from eggs and lots of em. Add vanilla. Its moist, and delicious, and the cream cheese filling throughout the cake makes it extra moist, rich, and decadent. To add more lemon flavor, you can substitute fresh lemon juice for the milk in the glaze. Just make sure to let it cool to room temperature and dont glaze the top of the cake. Place in a cold oven at 325 degrees for approximately 1 hour and 15 minutes on bottom rack. Just use vanilla extract or beans. Next add in your flour and mix until just combined. Enter your email below and well send the recipe straight to your inbox! ?its divine! Is it magic? The recipe I share today is brought to us by friends at Southern Living Magazine. When I make this pound cake, I always put both vanilla and almond extract in it. Beat in lemon juice, vanilla, extracts and salt. This cake is dense like a pound cake with a great light lemon flavor throughout. Add eggs one at a time, beating after each addition. It doesn't. It takes only 8 very normal, very simple ingredients. The real key is when you add new elements to the mix. Not even a hard cover book, just pages held together with a plastic binder? Serve it with berries and freshly whipped cream for the perfect dessert! Let the cake cool, then slice and serve! Beat confectioners sugar, lemon juice, melted butter, lemon zest, and salt together until smooth and well blended. Add in the eggs, one at a time, stirring completely after you add each one. Add the butter, cream cheese and extracts and mix with an electric mixer on medium to medium-high speed until completely smooth. Set cake in pan on wire rack to cool for at least an hour. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, sugar, vanilla, and salt at medium speed until flu y and pale, at least 8 minutes. Start checking at about the 1 1/2 hour mark by inserting a long wooden skewer in the middle of the cake and if it still feels wet when removed, it needs to bake longer. After one minute of mixing, scrape down the side of the bowl and beat for two minutes at medium speed. And the cracks are a perfect excuse for the cook to tidy up the cake. Cream together the butter, 1 pkg. Butter and flour a large (12-cup) Bundt or tube pan. The ingredients list couldnt be more simple: For this recipe, you do NOT need to preheatthe oven. Bake at 300 for 1 hour and 15-30 minutes or until a wooden pick inserted in center comes out clean or has just a few crumbs. Will see how it come out. Add extracts at the end. I would suggest baking the cake on a larger sheet tray just in case. Step 5. A few moist crumbs are okay. Pour the batter into two parchment-lined cake pans, and smooth the tops. The lemon was the perfect summer flavor and cream cheese filling was a nice addition. Grease and flour a 10-inch tube pan. The old fashioned cream cheese pound cake recipe came from one of the wives, and it might be some of the best pound cake Ive ever eaten. Instructions. package cream cheese, softened 1 tablespoon lemon juice 2 teaspoons vanilla extract 2 teaspoons lemon extract 1/8 teaspoon salt 6 large eggs 3 cups Pillsbury Softasilk Enriched & Bleached Cake Flour GLAZE Cover any leftover cake tightly with plastic wrap and place it in the fridge for up to 4 or 5 days. Let cool in pan on wire rack for 20 minutes then flip onto wire rack. Preheat oven to 325F. cream cheese, powdered sugar, flour, lemon extract, salt, lemon juice and 10 more Lemon Cream Cheese Pound Cake Pillsbury Baking vanilla extract, butter, butter, salt, cream cheese, grated lemon peel and 7 more With mixer on low speed, mix together until smooth and creamy (about 1 minute). Plus, cant go wrong with that glaze! So to make the cake rise properly, the, Be sure that you beat the butter and cream cheese until its creamy and then, Grease the pan well and dust with flour. Grease and flour a bundt pan and set aside. Doing this will ensure it wont fall apart. Any ideas?where I went wrong? Slowly add sugar and instant pudding to bowl and cream until light and fluffy which takes about 5-7 minutes. I am a scooper, but if you prefer then you can spoon the flour into the cup. Grease and flour a Bundt pan and set aside. I added a thin powdered sugar frosting that I mixed up and poured over the pound cake. Pour the glaze evenly over the cake. Then add in the lemon zest, lemon juice, and vanilla and mix until just combined. Cool on a wire rack before removing from pan to glaze. Its the perfect pound cake recipe! Start checking at about the 1 1/2 hour mark by inserting a long wooden skewer in the middle of the cake and if it still feels wet when removed, it needs to bake longer. Put the cake onto a serving platter, cake stand, or large plate, and pour the glaze evenly over the top. Then add in half the sour cream, mix it in. You really dont need any frosting on it, but you can add some. You may also likeEasy Lemon Pound Cake with Lemon Glaze I used this same recipe and added lemon and a super easy lemon glaze ? We won't send you spam. Then add in the sugar and mix it in. Using a stand mixer or an electric mixer, cream together softened butter and cream cheese. Yes! Butter and flour (or spray with a non stick spray that contains flour) a 10 inch (25 cm) bundt pan. Pour the filling over the crust and reduce the oven heat to 325F. The basic pound cake recipe calls for one package of cream cheese mixed with 3 sticks of butter, 3 cups of sugar, 6 eggs, 3 cups of flour, 1/8 teaspoon of salt, and 3 teaspoons of vanilla extract. Thank you, Maureen! It is a moist pound cake recipe that is perfect for parties, Christmas, or any gathering. Pour half the glaze on slightly warm cake. Beef Bourguignon, made by Julia Child's recipe.. 289. Like Mother Like Daughter is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Or, try some insanely delicious cream cheese frosting. Cant wait to try more of your recipes! 3 cups all-purpose flour 2 teaspoons fine sea salt 3 sticks (12 oz) unsalted butter room temperature 8 ounces full fat cream cheese room temperature 3 cups granulated sugar 6 large eggs 1 teaspoon vanilla extract For the tart lemon glaze (optional, but don't pass it up) 2 cups confectioners' sugar 1/4 cup lemon juice Directions Make the pound cake This pound cake bakes for a long time! cream cheese (use Philadelphia), softened, cream cheese pound cake, pound cake, pound cake recipe. And its my go-to dish when taking food to someone whos had a baby or just needs a little comfort food. Challenge Cream Cheese, at room temperature, Fresh whipped cream, for garnish (optional). And it really is the perfect pound cake. Your email address will not be published. All those little pieces falling off the side have to go somewhere. If too thin, add more powdered sugar. Step 2. Next, youll sift together the flour and salt and set aside. Next mix in the lemon juice, vanilla and salt. We cant stay away from it! Serve it with berries and freshly whipped cream for the perfect dessert! Bake the cake until a toothpick can be inserted and comes out clean (a few crumbs are okay, but you dont want any raw batter). thank you. With the swirl pan I almost always use (because I love it) it takes close to 2 hours to bake! Or, add a dollop of whipped cream. Cream the ingredients until they are fluffy. Stir in lemon juice, lemon rind, vanilla, and almond extract. Hmmm. It was for my sons birthday so I may have to go to plan B if this is a failure. I agree with most of the comments. Let cheese and butter soften. If your pan is a little on the smaller side, you may need to add some of the batter to another pan, such as a small loaf pan. Add eggs, whisk well after every addition. A blog where a mother and daughter share their favorite recipes, Created On: July 26, 2021 |Updated: October 31, 2022| 10 Comments | Jump to Recipe. Mmm I love the crunchy part of the cake. Add the dry ingredients to the wet in 3 stages, folding the batter together until just incorporated. 2023 Southern Food and Fun. I also cut the recipe in half and made it in a loaf pan and it was perfect! Making this altered, cream cheese lemon pound cake recipe is much, much easier than it should be. Followed directions and first time I am so pleased trying a new recipe. Serving Size (1 slice, 1/16 of cake), Calories 470 (Calories from Fat 220), Total Fat 24g (Saturated Fat 14g, Trans Fat 1g), Cholesterol 140mg, Sodium 270mg, Total Carbohydrate 58g (Dietary Fiber 1g, Sugars 38g), Protein 6g; Percent Daily Value*: Vitamin A 15%, Vitamin C %, Calcium 4%, Iron 8%. Add the sugar gradually and beat until fluffy. Gradually add the flour mixture to the creamed mixture and mix well. Add eggs, one at a time, beating well after each addition. Sift together the flour, salt, and baking soda and set aside. Oh my gosh, Lynne. Scrape the sides and bottom of the bowl periodically. * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Step 3: Beat butter, 1 package of cream cheese and granulated sugar with a mixer, 1 min. This old cookbook features some of my favorite recipes, likeChicken PieandChocolate Sheet Cake. Beat butter and cream cheese at medium speed of electric mixer until blended, then turn up to medium-high for about 8 minutes. I just love an almond pound cake and this one, with the cream cheese and all the butter, is just outrageously good!! Lemon Cream Cheese Pound Cake 3 cups Cake Flour 1 teaspoon Salt 4 Large Eggs (room temperature) 2 Large Egg Yolks (room temperature) cup Milk (1%, 2%, or whole) cup Fresh Lemon Juice 2 teaspoon Vanilla Extract 1 cups Unsalted Butter (room temperature) 6 oz Cream Cheese (softened) 3 cups Granulated Sugar (or organic pure cane sugar) Make sure to beat each egg in one at a time, allowing one minute for each to fully incorporate. I need a bigger bowl for these types of recipes. In the bowl of a mixer fitted with the paddle attachment, beat together butter and cream cheese on medium speed until smooth, about 2 minutes. Sign up with your email address to receive a 5-day series of Southern Cooking Secrets, followed by weekly emails with recipes and tips. Add vanilla. This cream cheese pound cake, with just 7 ingredients, is the poster child for a simple baking recipe. Set aside. Add eggs, one at a time, beating well after each addition. Also, what is the size of your Bundt pan? Well, to me pretty much all baking is magic, especially when you can transform a dough or batter into something that looks nothing like it started out as. We (Back To My Southern Roots) are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Preheat the oven to 325 degrees F. Grease and flour a 9-10 inch bundt pan very well. Santa is being weighted down by Christmas. Beating the eggs in one at a time, all 6 of em, aerates the batter, which is what gives the cake its lift. Any ideas where I could get it or is there something else I could use in its place. Its consistent and easy, moist every time and always delicious. Add eggs, one at a time, mixing on low to medium just until yellow disappears, about twenty seconds. You have successfully subscribed to our newsletter. I suggest you start checking after about an hour and fifteen minutes. This post may contain affiliate links. Remove bowl from mixer and use a spatula to fold in any remaining flour that didnt get distributed. Lets talk about the pan youre going to cook your pound cake in. My family and I absolutely love it! cream cheese and granulated sugar with mixer for 1 minute or until light and fluffy. Beat until smooth. For the Pound Cake: Preheat oven to 325 degrees. Preheat oven to 350 degrees. Add in the egg, lemon zest, and vanilla extract and mix it until it's smooth and combined. The crust had that lovely crackle that homemade pound cake has and I cant get enough of it. Beat sugar, butter and cream cheese in a large bowl until light and fluffy. Or until light and fluffy. Thanks for a great recipe!!!! Spray a standard sized 10 inch bundt pan with nonstick spray, making sure to get into all the corners and crevices. Upon further inspection the whole interior is like translucent, super dense and very oily. Step 4: Add eggs, whisk well after every addition. Add in the egg, lemon zest, and vanilla and mix until smooth. The gram measurement is still for 10oz of butter. directions Preheat the oven to 325 degrees F. Grease and flour a 10-inch tube pan or 12-cup Bundt pan. Add the cream cheese; beat until smooth, about 30 seconds. It gave it a touch more sweetness and a bit of crunch when it dried. Join Southern Food and Fun Community group and Southern Potluck group! How to make Paula Deen's Cream Cheese Pound Cake: You'll need a 10-inch bundt pan. Home Recipes Favorites Easy Lemon Pound Cake with Lemon Glaze. Add the dry and wet ingredients, alternating the two. No, pound cake does not need to be refrigerated. Philadelphia Cream Cheese, cold water, vanilla wafers, orange juice and 7 more. Altitude, humidity and all sorts of mysterious unknowns can affect the baking time of a cream cheese pound cake or any pound cake for that matter, so checking is important. All ingredients (including eggs and cream cheese) must be at room temperature. 2023 Southern Food and Fun. Required fields are marked *. Do not preheat the oven. You can skip adding the yellow food coloring if you want a less vibrant color and a more natural yellow cake color. Its moist, tender, and so delicious. Privacy Policy & Disclosure Policy Accessibility Statement Powered by CultivateWP. Otherwise, be prepared for some of the batter to ooze over the sides. Add lemon juice and zest to batter and beat on low speed until blended. Home Recipes Desserts Cream Cheese Pound Cake with Baking Tips. Alternate adding the flour and eggs and mix until completely blended. Your email address will not be published. We are Ellen and Aimee, the mother & daughter duo behind this blog! I handled the payroll out in the field, so I stayed in an air-conditioned office (thank goodness because I am a wimp in the heat). What's our secret? Add eggs one at a time, beating after each addition. You know what that means! Dont overcook or it will be dry. Add eggs, one at a time, beating well after each addition. Beat on medium speed with an electric mixer until the mixture if fluffy. All rights reserved. Cream Cheese Pound Cake: Preheat oven to 350 degrees F (180 degrees C) and place oven rack in center of oven. Philadephia Cream Cheese 2 - 3 Tbsp. Read More. Butter two standard 9-by 5-inch loaf pans. Sprinkle 2 tbsp sugar over strawberries in bowl and stir to combine. Thanks so much, Julia! Since cottage cheese should make for a lighter dessert than cream cheese, the lemon flavor will probably be a good complement. Make sure cream cheese is softened to room temperature. Bake until the top is golden brown, the cake springs back when lightly pressed, and a wooden toothpick inserted into the center comes out clean, 1 hours. Add half the sour cream to the mixture, then half the dry ingredients, mixing fully after each addition. Halfway through baking, loosely tent the cake with aluminum foil to prevent over-browning. I think the crme cheese filling recipe is off.. its just liquid.. I set out the, Aerate the flour before measuringtake the measuring cup and stir it around in the canister, just to, Pound cakes are unique in that they do not use leavening agents, other than a small amount of salt. I found powdered goat milk on Amazon. Gradually add sugar, beating until light and fluffy, about 5 minutes. Make sure to scrape the bowl with a rubber spatula to get everything included. Do no waste your time. Add vanilla and mix thoroughly. Using a mixer, beat together cake mix, buttermilk, melted butter, and eggs for 3 minutes. Directions Step 1 Preheat oven to 350 degrees. The result is a tender crumb but dense lemon pound cake with lemon glaze that is fresh and zesty and a lovely addition to any gathering. Unsubscribe at any time. Turn batter out into prepared pans and bake for 45 to 50 minutes, or until cakes are domed, golden, springy to the touch, and a toothpick inserted in the center comes out clean. Make sure your ingredients are at room temperature. Beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 30 seconds. Store the pound cake in the freezer for up to three months. Enjoy!! **Cooks Tip: Aerate the flour before measuring, which means just use a spoon or the measuring cup and stir and scoop the flour around in the canister before measuring. Add vanilla. Ive created and tested hundreds of recipes so that I can bring you the best tried and true favorites. Pour the cake batter into a Bundt pan or tube pan. (8 oz. Privacy Policy. If you have an Aldis grocery store nearby, they usually have very low prices for cream cheese. It was perfect for 4th of July Strawberry Shortcake. 3 1/4 cups White Lily Enriched Bleached All-Purpose Flour. Add the sugar and continue to cream. You are right, its supposed to be 12 oz of butter and Ive corrected it . Gradually add sugar beating thoroughly after each addition. Preheat the oven to 325 degrees. We were there to get the job done and move on to the next. Add flour all at once and mix in. Im not sure whether the Cream Cheese Pound Cake, or even regular pound cake, originated in the South, but most Southerners will tell you their Mama made the best. Bake the cake for 60 to 75 minutes, or until a toothpick comes out clean. Pour batter into the prepared cake pan. 1 (8-ounce) box cream cheese softened 3 cups sugar 6 large eggs 3 cups all-purpose flour 1/2 teaspoon salt 1/4 cup fresh lemon juice 1/3 cup fresh lemon zest 1 tablespoon lemon extract 1 teaspoon vanilla extract Glaze: 2 cups powdered sugar sifted 2-4 tablespoons fresh lemon juice Instructions Make the Cake: Preheat oven to 325 degrees. Add in the lemon zest, lemon juice, and vanilla and mix to combine. This lemon cream cheese bundt cake is stuffed full of a delicious cheesecake like filling, then topped with the perfect light glaze. Pour batter in a well greased and floured bundt or tube pan. This blog contains affiliate links. You can also gently turn it over and allow it to cool to room temperature on a wire rack. Spoon berries and sauce over pound cake and top with a dollop of whipped cream.