Lemon Cream Cheese Pound Cake From Scratch

0
980

Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake is a dense, tight-crumbed, yet light pound cake. The recipe doesn’t call for any baking powder or soda. In this case, the leavening comes from air incorporated by beating and adding beaten egg whites.

Ingredients:

2 cups cake flour ( 8 ounces)
1/2 scant teaspoon salt
8 ounces unsalted butter (if you use salted, omit the salt), room temperature
8 ounces cream cheese, softened
2 cups (14 oz) granulated sugar
6 large eggs, separated – room temperature
2 teaspoons of lemon zest and 1 teaspoon of Boyajian lemon oil or just use 2 tablespoons of lemon zest
1 1/2 teaspoons poppy seeds (optional)
Glaze
1 teaspoon butter
2/3 cup powdered sugar
5-6 teaspoons fresh lemon juice

Directions:

Open Next Page To See more

Subscribe For Latest Updates

Never miss a recipe! Subscribe to get new recipes via email

Invalid email address
We promise not to spam you. You can unsubscribe at any time.