Skip to main content

Cream Cheese Lemon Pound Cake

By
With Spring in the air, everything is starting to come to life. During this time of year, the farm fresh products are beginning to be available. We are lucky enough to have farm fresh eggs available to us at various times during the year. The only issue is that some weeks you end up with an overabundance and have to figure out something to do with them. This week's solution was a glorious Cream Cheese Lemon Pound Cake.
As you already know, pound cake is a Southern staple and a favorite on the site. My grandmother made the absolute best pound cake and I have used her recipe to develop several different varieties. The lemon pound cake was developed for my husband who prefers a little tart flavor in this Southern treat. The cream cheese was a last minute switch for me. I was afraid the normal stick of butter addition would overwhelm the lemon flavor, so I opted instead for the use of cream cheese. The result was a delicious, moist pound cake with a crisp lemon finish, perfect for a Spring or Summer dessert.
1 Cup Vegetable Shortening
3 Cups Sugar
8 Ounces Cream Cheese, Softened
5 Eggs
2 teaspoon Pure Lemon Extract
3 Cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 Cup Whole Milk
1. Spray your bundt pan with non-cooking spray with flour. I prefer to use the floured spray rather than the shortening and flour technique because of the intricate detail of my bundt pan. I tend to have better luck with a clean release. However, it is key to be liberal with your coating, no matter which technique you choose. The last thing you want is a delicious cake held captive in a sticky pan!
2. Cream the cream cheese, shortening and sugar in a stand mixer. Allow the mixture to become fluffy. This step is very important for setting up the texture of the cake.
3. Add the 5 eggs, one at a time, incorporating well after each addition. Scrape the sides of the bowl periodically.
4. Combine the milk and lemon extract. Set aside.
5. Sift together the dry ingredients. Set aside.
5. Beginning with one-third of the dry ingredients, alternate dry ingredients and milk, allowing each step to become incorporated before alternating. You will do three alternating cycles, ending with the dry ingredients.
6. Pour into the prepared bundt pan.
7. Bake the cake at 325 degrees for 75 minutes. After 60 minutes, check the cake. The finished cake should be completely browned on top, firm to the touch, and yield a clean toothpick when tested.
8. Remove the cake from the oven and allow to cool for 15 minutes in the pan.
9. Invert the cake onto your serving dish. If you coated the pan well, the cake will release with no problem and you will be left with a steaming, beautiful cake.

Comments

Post a Comment

Popular posts from this blog

BBQ Pork Cheese Fries

By
This recipe comes from one of our favorite indulgences at a local restaurant, BBQ Cheese Fries. When we were looking for a great alternative for using up some leftover pork, this is what happened. Sometimes the best ideas do come out of sheer necessity. Do not judge until you have tried! Serve them with a side of ketchup, sour cream, or extra barbecue sauce. Your taste buds will thank you! This recipe would also be great for parties and gatherings. 4 cups Frozen French Fries 2 cups Pulled Pork 3 Tablespoons Carolina Style BBQ Sauce 1 cup Shredded Cheddar Cheese 1. Prepare your fries as directed by the package but make sure to get them extra crispy. I used a deep fryer and cooked until golden brown. 2. While the fries are cooking, place the pork and sauce in a skillet over medium low heat and cover with a lid. Stir occasionally to prevent burning. Allow the meat to warm for 7-10 minutes. This step is necessary to remove extra moisture from th
2 comments
Read more

Lentil Burgers

By
Last night I cooked a large pot of lentils as part of our family dinner, which means that today, I was left wondering what I could do with all these lentils for the coming week. My typical use for lentils is in chili or soups, however, that is not something that I really wanted on this bright, spring day. Instead, I thought about how I could morph the leftovers into something new that I could use throughout the week, and that is when I thought of revamping my normal veggie burger recipe. Now, as promised, since this is the Quarantine Cooking Series, please feel free to use whatever beans or greens you have in your house. While I love the way this recipe turned out, it is more important that you use what you have and the technique to create a delicious meal for you and your family. Additionally, I like my veggie burgers on the spicy side. However, this is another place when personal modifications should be made to your palate preferences. 3 Tablespoons canola oil, divided
Post a Comment
Read more

Baked Italian Potato Wedges

By
I think that when people think about potato wedges, they automatically assumed that they have to be fried in order to get the crisp coating. Here in my county, there is something called Holly Taters. These are fried potato wedges with a seasoned bread coating on the outside; these are staples at church gatherings! While I appreciate the heritage of the recipe, I find that the coating gets a little soggy and, if not eaten immediately, the potatoes taste greasy. This recipe is an adaptation from my standard oven baked wedges with an Italian twist. Your family will like these so much that you will want to make them all the time! Ingredients: 3 Large Baking Potatoes 4 Tablespoons Margarine 1 teaspoon Finely Minced Garlic 1/3 Cup All-Purpose Flour 1/4 Cup Grated Parmesan 1/2 teaspoon Salt 1/2 teaspoon Cracked Black Pepper 1/2 teaspoon Italian Seasoning 1. Peel the potatoes. Using a large knife, cut in half lengthwise and then each half into 4 wedges. Place the wedges in a l
2 comments
Read more