Pour the dough into the prepared chimney pan; bake 50 to 60 min. All rights reserved. All rights reserved. The creamy combination of butter, cream cheese, and shortening helps create a dense and decadent cake that everyone will love, and Im sure it will become one of your favorite recipes. Its the perfect pound cake recipe! Beat on medium speed with an electric mixer until the mixture if fluffy. This was one of my older posts and I need to go through and update it and make sure everything is correct. Allow cake to cool in pan 10 minutes before turning out onto a cooling rack to cool completely. 1. Next, youll sift together the flour and salt and set aside. Cool on wire rack for 15 minutes and then invert cake onto a cake stand or serving platter. I have at least a dozen of those, some dating back to childhood. The gram measurement is still for 10oz of butter. Its a recipe that Ive been makingfor more than thirty years, with a few adjustments along the way, such as butter instead of oleo. Pour into prepared pan and bake for 1 hour and 20 minutes. Prep Time: 15 minutes Cook Time: 1 hour 30 minutes Yield: 8 slices Print Pin Rate Recipe Equipment for this recipe Loaf Pan Buy Now Hand Mixer Buy Now Nesting Bowls Buy Now (equipment shown are affiliate links) If you have a KitchenAid or something similar, the bowl of a stand mixer should be large enough for the recipe. Don't overmix. Generously coat a 10-inch tube pan with shortening; dust with flour. Pour batter in a well greased and floured bundt or tube pan. cream cheese and granulated sugar with mixer for 1 minute or until light and fluffy. Spoon the cream cheese filling over the top of the cake batter, keeping it away from the edges and middle of the pan. Stop, scrape down the sides of the bowl, and add the final 3 ingredients. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! You are right, its supposed to be 12 oz of butter and Ive corrected it . Then, share your comments below andbe sure to share a picture of your cake on the Pinterest Pin! After one minute of mixing, scrape down the side of the bowl and beat for two minutes at medium speed. Philadelphia Cream Cheese, softened 2 cups granulated sugar 5 eggs 3/4 cup milk 1/3 cup Meyer lemon juice* 2 tsp. Because this old-fashioned Cream Cheese Pound Cake is dense and heavy, it packs and travels well and keeps for days. 1.Preheat oven to 350 degrees; generously spray a 12 cup bundt pan with cooking spray (If you have the one with flour already in the spray that works really well for this recipe) 2.In a large mixing bowl, combine the cake mix with all the other ingredients. Its got the perfect light lemon flavor in every bite, and the sweet cheesecake like filling is so creamy and delicious its the perfect summer cake! Gradually add the flour, mixing on low speed after each addition, and scraping the bowl as needed. You may want to set the pan on a cookie sheet covered with foil in case the cake overflows while baking. Cool, then invert: Let the pound cool for about 2 hours in the pan, then invert onto a serving plate and cool completely before serving. Mix in the milk, 1/3 cup Meyer lemon juice, zest, and vanilla. This gives it a slight tang, which blends perfectly with its rich, buttery and sweet, but not overly sweet flavor. Cant wait to try more of your recipes! Once all eggs have been added, scrape down sides of bowl and increase speed to about medium and whip for about 2 minutes. Directions Preheat the oven to 325 degrees F (165 degrees C). I'm Jamie. 1 (8 ounce) package Philadelphia Cream Cheese 3 cups sugar 6 eggs 3 cups cake flour 1 teaspoon vanilla flavoring directions Note: 3 sticks of butter equal 3/4 lb. Read More. I would suggest baking the cake on a larger sheet tray just in case. A pound cake is the perfect simple dessert. Usually youll find the recipe in scripted handwriting, an heirloom passed from one generation to the next, with a lot memories attached to that little card. I was just recently diagnosed with IBSC and celiac Disease. Preheat oven to 325F. It means a world of difference between a well risen pound cake and one thats squat. Also, what is the size of your Bundt pan? Add softened cream cheese and allow to whip for 2-3 minutes Add Eggs, One at a time and allow to be fully mixed in. Kims Gluten Free All-Purpose Flour Blend, Kims Gluten Free Multigrain Bread Flour Blend, Kims Gluten Free Xanthan Gum-Free Flour Blend, minus two tbsp (402 g) Kims gluten free flour blend, Southern Livings Cream Cheese Pound Cake. Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card. Hmmm. but the recipe says 10 oz. **Cooks Tip: Aerate the flour before measuring, which means just use a spoon or the measuring cup and stir and scoop the flour around in the canister before measuring. For a thinner, crisper pizza crust, use White Lily All-Purpose Flour. Make sure to beat each egg in one at a time, allowing one minute for each to fully incorporate. Start beating the butter and cream cheese at medium speed of electric mixer until mixed well and then beat at medium until creamy, about 8 minutes. Upon further inspection the whole interior is like translucent, super dense and very oily. In another bowl, whisk the cream cheese until its smooth and creamy. The glaze should be thick, but pourable. Beat in the block of cream cheese until the mixture is smooth. Grease and flour a 10-inch tube pan. Let cheese and butter soften. So I just swirled it in and added some pistachio butter for some additional flavor and interest. You have successfully subscribed to our newsletter. prepared pound cake, Cool Whip whipped topping, cold water, sugar and 6 more . Add the shortening and sugar and cream it together with an electric mixer. Bake at 300 for 1 hour and 15-30 minutes or until a wooden pick inserted in center comes out clean or has just a few crumbs. Oil and flour a 10 or 12-inch bundt pan and set aside. salt For the glaze 1 cup powdered sugar 4 Tbsp. Cream Cheese Pound Cake is sweet, buttery, moist, delicious, and easy to make! I handled the payroll out in the field, so I stayed in an air-conditioned office (thank goodness because I am a wimp in the heat). Thats why my absolute favorite pound cake recipe is the one Ive been making for about thirty years now, this Cream Cheese Pound Cake recipe. Juice and rind of a lemon Or one teaspoonful of vanilla 1 teaspoonful melted butter. Sign up with your email address to receive a 5-day series of Southern Cooking Secrets, followed by weekly emails with recipes and tips. But a pound cake gets it magic from eggs and lots of em. Enter your email below and well send the recipe straight to your inbox! How To Make Lemon Cream Cheese Pound Cake First make the crumb topping. To serve with berries and cream, remove stems from a small container of strawberries and quarter. In the bowl of your electric mixer (with the paddle . Butter and flour (or spray with a non stick spray that contains flour) a 10 inch (25 cm) bundt pan. Our Cream Cheese Pound Cake is a marvelous platform for creativity. curry powder, eggs, salt, philadelphia . Add in the lemon zest, lemon juice, and vanilla and mix to combine. Make sure you measure out the ingredients accurately. Let cool in pan on wire rack for 20 minutes then flip onto wire rack. You can use a tube pan or a Bundt pan, just make sure its large enough to hold the batter without it spilling over in your oven. The batter should get very creamy and light with no discernible pieces of cream cheese. Step 3: Beat butter, 1 package of cream cheese and granulated sugar with a mixer, 1 min. Pour the batter into the Bundt pan and bake for 50 to 60 minutes or until toothpick inserted near center comes out clean. Plus, it will be nice and crunchy on the top when it bakes. All rights reserved. Instructions. 1 (8-ounce) box cream cheese softened 3 cups sugar 6 large eggs 3 cups all-purpose flour 1/2 teaspoon salt 1/4 cup fresh lemon juice 1/3 cup fresh lemon zest 1 tablespoon lemon extract 1 teaspoon vanilla extract Glaze: 2 cups powdered sugar sifted 2-4 tablespoons fresh lemon juice Instructions Make the Cake: Preheat oven to 325 degrees. The center should still jiggle when you nudge the pan; a digital thermometer inserted into the center will . I flipped it over and drizzled some powdered sugar icing on top and it made an already amazing pound cake even yummier! Add extracts at the end. Beating the eggs in one at a time, all 6 of em, aerates the batter, which is what gives the cake its lift. BUTTERSCOTCH POUND CAKE (EASY FALL DESSERT), Brown Sugar Cinnamon Cake (From Southern Living) . The cake can be frozen for up to 3 months. And if youd like to try a pound cake that uses whipping cream instead of cream cheese, I suggest Aunt Sues Famous Pound Cake from my friend Christy. Then beat at medium speed with mixer until fluffy. In a large bowl, beat butter, cream cheese, and sugar with a mixer at high speed until fluffy. We include these links to help you find products that we love and use in our recipes. Dont like almond? The options are endless!. This lemon cream cheese pound cake in a bundt pan recipe is so easy, but tastes like it took forever. I loved the cheesecake filling it was a great compliment to the lemon! When baked, remove from the oven, and allow to cool for a few minutes, before removing from the pan, then allow the cake to cool. Philadelphia Cream Cheese, cold water, vanilla wafers, orange juice and 7 more. Add sugar; beat until light and fluffy, about 5 minutes. Thats just the love coming through! In a separate medium sized bowl, whisk together the flour, baking powder, and salt. In small bowl, mix flour with salt. To make the cream cheese filling, mix softened cream cheese, sugar, and vanilla (or lemon) extract, egg white and flour just to combine. (8 oz. This is not worth the cost of the ingredients. cream cheese, powdered sugar, flour, lemon extract, salt, lemon juice and 10 more Lemon Cream Cheese Pound Cake Pillsbury Baking vanilla extract, butter, butter, salt, cream cheese, grated lemon peel and 7 more Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Add powdered sugar and mix well; add vanilla. We won't send you spam. Mix together the batter in the bowl of a stand mixer, scraping the sides of the bowl regularly. Lemon desserts are my husbands favorite! Put the cake onto a serving platter, cake stand, or large plate, and pour the glaze evenly over the top. Add the butter, cream cheese and extracts and mix with an electric mixer on medium to medium-high speed until completely smooth. Its moist, tender, and so delicious. No super cold butter here, but also dont leave your butter to sit too long or it will be greasy and not able to cream well with the sugar. Leftover cake can be stored in an airtight container, or covered with plastic wrap in the fridge for up to 4 days. Next, add in your flour and mix until just combined. Use a long skewer in between the middle of the pan and sides to check for doneness. Preorder by: April 1 or 2; first-come, first-serve walk-up orders available through April 3 (and possibly April 4, call ahead) at the Yeadon location.