Lemon Pound Cake
Description
This International dessert features Unsalted butter, rm temp, Cream cheese, rm temp, Sugar. It delivers rich, cheesy flavor, smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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GLAZE: 1 3/4 c Powdered sugar 3 tb Milk 1 tb Fresh lemon juice FOR CAKE: Prehead oven to 350F (177&# 194;°C). Grease and flour 10-inch-diameter angel food cake pan. Using electric mixer, cream butter in large bowl until light. Add cream cheese and beat until well combined. Add sugar and beat until light and fluffy, about 3 minutes. Add lemon juice, vanilla and lemon peel. Add eggs 2 at a time; beat until combined. Add flour and salt and beat just until batter is smooth and creamy. Spoon batter into prepared pan. Bake until tester inserted near center comes out clean, about 1 1/2 hours. Cool cake in pan on rack 15 minutes. Turn out cake onto rack and cool. FOR GLAZE: Mix all ingredients in small bowl until smooth. Spoon over cake, allowing glaze to drip down sides. Let stand until glaze sets, about 30 minutes (Can be made 8 hours ahead. Cover and let stand at room temperature). Gourmet Magazine
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Grated lemon peel
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 2817.9kcal
- % Daily Value *
- Total Fat 151.0g233%
- Saturated Fat 90.8g454%
- Cholesterol 647.2mg216%
- Sodium 1962.8mg82%
- Total Carbohydrate 326.0g109%
- Dietary Fiber 5.0g20%
- Sugars 185.5g
- Protein 40.5g81%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, butter, cake, cheese, cream, dessert, eggs, extract, flour, fresh, international, juice, lemon, pound, purpose, salt, sugar, temp, title, unsalted
