Awesome

If you tell the truth, you don’t have to remember anything. – Mark Twain

Share

British cuisine

Easy

Lemon Cream Cheese Pound Cake Recipe｜Soft and Moist

Today, I made a pound cake using cream cheese and lemon, one of my favorite ingredients! If you put the cream cheese in the pound cake batter, the texture becomes lighter, moister, and softer. The tangy taste of lemon and the soft taste of cream cheese go well together. If you don’t like the sweet taste, you can skip the icing. Even without icing, it has a lot of lemon scent and is scrumptious.

Visit J’adore on Youtube for more delicious videos.

J’adore

RATING LIKE SAVE PRINT

Lemon Cream Cheese Pound Cake Recipe｜Soft and Moist

5 stars rating if you like it!

Done

close

Recipe

PRE TIME: 20 min

COOKING TIME: 22 min

TOTAL TIME: 42 min

4 SERVING

Ingredients:

Pound cake batter
4.5 oz. Unsalted butter
3.8 oz. Cream cheese
5.1 oz. Granulated sugar
1/4 tsp. Salt
4.2 oz. Eggs
1.29 oz. Egg yolk
6 oz. Cake flour
1 tsp. Baking powder
0.6 oz. Lemon juice
0.8 tsp. Lemon zest (about 1 big lemon)
Lemon Icing
5.4 oz. Powdered sugar
1 oz. Lemon juice

Directions:

1

Pound cake batter: Beat the soft butter and cream cheese at room temperature with a hand mixer.

2

Add sugar, lemon zest, and salt, and whisk enough until the color becomes white and bright and bulky.

3

Mix the room temperature egg and egg yolk well, divide it several times, and add it to the batter, while keep whipping it.

4

Sift in the flour and baking powder and fold with a spatula.

5

Add lemon juice and mix well.

6

Fill the mold with 80% of the batter, and bake it in a preheated oven at 320 °F/160 °C for 22 minutes (Unox Convection Oven).

7

Lemon Icing: Mix the powdered sugar and lemon juice.

8

Put it in a piping bag and sprinkle as much as you want on the cooled cake.

9

Leave it at room temperature for 10 to 20 minutes to be dried naturally.

10

Enjoy!