Saturday, April 12, 2014

Cream Cheese Lemon Pound Cake

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.

No comments:

Post a Comment