Here’s the recipe for Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting it sounds so good.

Here’s the recipe for Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting it sounds so good. πŸ‹πŸŽ‚
For the Frosting:
1 package (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp freshly squeezed lemon juice
1 tsp lemon zest
1 tsp vanilla extract
For the Cake:
3 cups all-purpose flour
1 cup unsalted butter, softened
1 package (8 oz) cream cheese, softened
2 1/2 cups granulated sugar
6 large eggs
1 tsp vanilla extract
1/4 cup freshly squeezed lemon juice
2 tsp lemon zest
1/2 tsp baking powder
1/4 tsp salt
Preparation:
1. Preheat oven to 325Β°F (160Β°C). Grease and flour a 10-inch bundt pan or line a 9×13 inch baking pan with parchment paper.
2. Cream butter and sugar: Beat butter and cream cheese until smooth. Gradually add sugar, beating until light and fluffy.
3. Add eggs and flavorings: Beat in eggs one at a time. Stir in vanilla extract, lemon juice, and lemon zest.
4. Combine dry ingredients: Whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, mixing until just combined.
5. Bake: Pour batter into prepared pan and smooth top. Bake for 1 hour 15 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes, then transfer to wire rack to cool completely.
6. Prepare frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Mix in lemon juice, lemon zest, and vanilla extract.
7. Frost the cake: Spread frosting over cooled cake, using a spatula to create a smooth finish or decorative swirls.
Enjoy your delicious Lemon Cream Cheese Pound Cake! πŸ‹πŸŽ‚
May be an image of chiffon cake and text that says 'LEMON CREAM CHEESE POUND CAKE WITH LEMON CREAM CHEESE FROSTING you will need: 1 package (8 oz) cream cheese, softened 6 large eggs ..........'

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