citrus pound cake with lemon cream cheese frosting
An absolutely top drawer pound cake that I found on Chefs back a year or two. I like to fill the layers with lemon curd. I last made this using Meyer lemons and, oh my, was that good.
►
yield
10 serving(s)
prep time
20 Min
cook time
35 Min
method
Bake
Ingredients For citrus pound cake with lemon cream cheese frosting
- CAKE
-
6large eggs, room temperature
-
1 cunsalted butter, room temperature
-
3 cgranulated sugar
-
1 Tbsplemon flavoring (lemon, lorann gourmet baking emulsion if you can get it)
-
1lemon, zested
-
2 1/2 tspteaspoons fresh lemon juice
-
3 ccake flour
-
1 cheavy whipping cream
- LEMON CREAM CHEESE FROSTING
-
8 ozcream cheese, softened
-
4 Tbspunsalted butter, room temperature
-
3 1/2 tspfresh lemon juice
-
1lemon, zested
-
4 cpowdered sugar
-
heavy whipping cream
How To Make citrus pound cake with lemon cream cheese frosting
-
1FOR CAKE:
-
2Preheat oven to 350 F, and prepare 2 8or9 inch cake pans with parchment circles and lightly spray with baking spray. Using a stand mixer or hand mixer, cream butter and sugar until light and fluffy, approximately 3 minutes. Add baking emulsion, lemon zest, lemon juice and mix well. Add eggs one at a time and mix until well incorporated. Add flour and heavy whipping cream, alternating each a third at a time, ending with the whipping cream. Mix until combines, but do not over mix, approximately 2 minutes.
-
3Divide batter between pans. Bake in preheated oven for 38 to 40 minutes. Check cake at 38 minutes to make sure it is not over baking (cake will pull away from the edges). Insert a cake tester or toothpick at the center of the cake. If toothpick removes clean, then it is done. Place on cooling racks in pan for 15 minutes. Remove from pan and let cake cool completely.
-
4FOR THE FROSTING:
-
5In a large bowl, cream together cream cheese and butter until smooth and fluffy. Add lemon juice, zest, and powdered sugar and stir to combine. Add whipping cream 1 or 2 tablespoons at a time to reach spreadable consistency. Use immediately. Yields 3 cups
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT