I got this recipe after I bought a piece of Martha Stewart Bakeware. I tweeked the recipe a bit….removing some ingredients, adding and increasing others. This cake is SUPER yummy!!! Hope you like it!
Best EVER Lemon-Cream Cheese Pound Cake
- 8 oz Philly Cream Cheese
- 3 sticks of butter
- 2 C sugar
- 1 1/8 tsp salt
- 3 Tbsp + 5 Tbsp FRESH lemon juice
- 2 Tbsp lemon zest
- 1/2 tsp lemon extract
- 4 lg eggs
- 2 1/4 C flour, sifted
- 2 tsp baking powder
- 10X Sugar
- Preheat oven to 325 degrees and prepare a bundt pan. Cream butter and cream cheese until smooth. Add sugar, salt, zest, and 3Tbsp of lemon juice. Add eggs, one at time, mixing well after each addition. Add combined flour and baking powder on low speed until well combined. Bake for 1 hr 5 min to 1 hr 15 min, or until golden. Remove from oven and immediately brush bottom of cake with approx 2 Tbsp lemon juice. Let cool in pan for 15 min, then invert cake. Brush the top of cake wit remaining lemon juice. Once cake is completely cooled, dust with 10 X sugar.
Sounds wonderful, im trying this one tonight!
Hi! I would love to try out this recipe, sounds great! But, as I live in Europe, we have different measurements. I can figure out pretty much everything accept... the sticks of butter! No idea how much one stick is. could you please let me know? Thanx a lot!
one stick of butter is a quarter pound. 4 ounces.
I tried this recipe and I LOVE it!!!!! Thank you for posting it!!!!
Is this cake sturdy enough to be carved if baked in round or square pans?
It has a tender crumb. It may be OK to carve if frozen first.
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