Lemon Cream Cheese Pound Cake
This lemon pound cake is my favorite. The fresh squeezed lemon and cream cheese pair so well together. I’ve never had a customer not love it. If you follow me step by step, you will not be disappointed
#poundcake #lemonpoundcake #cake #bundtcake #baking #dessert #icing
Sub)세상 부드럽고 촉촉한 레몬 크림치즈 파운드 Lemon Cream Cheese Pound Cake｜자도르
▽ 만드는 방법 더 자세히 보기
'좋아요'와 '구독'은 컨텐츠 제작에 큰 힘이 됩니다!
안녕하세요, 자도르입니다.
오늘은 제가 좋아하는 재료들인 크림치즈와 레몬을 이용해서 파운드케이크를 만들어 봤어요!
크림치즈를 파운드 반죽에 넣으면 식감이 더 가볍고 촉촉하고 포슬해져요.
레몬의 상큼한 맛과 정말 잘 어울리는 파운드랍니다.
단 것을 안 좋아하시는 분들은 아이싱 생략하셔도 괜찮아요.
파운드 자체만으로도 레몬 향이 많이 나고 맛있는 케이크예요.
* 사용한 제품
(이 포스팅은 쿠팡 파트너스 활동의 일환으로, 이에 따른 일정액의 수수료를 제공받습니다. )
- 계란 : 미국 라지 사이즈 (껍질제외 50g)
- 버터 : 프레지덩 (무염) (
- 박력분: Swan’s down
- 설탕, 슈가파우더 : Domino Sugar
- 소금: 플뢰르드셀(
- 베이킹파우더 : 밥스레드밀(
- 실리콘 주걱 : 경훈공업사(
- 큐브 파운드 몰드 : 실리코마트 (
- 레몬 제스터 : 마이크로플레인(
-유리볼 : 파사바체 (
- 크림치즈 : 필라델피아
- 오븐 : 우녹스 XTF135
▶재료 (큐브 파운드 8개 분량) - 한 구 사이즈 : 가로*세로*높이 5cm* 5cm* 5cm
[파운드케이크 반죽]
-130g 무염버터
-110g 크림치즈
-145g 설탕
-1g 소금
-120g 계란
-34g 계란 노른자
-170g 박력분
-5g 베이킹 파우더
-17g 레몬즙
-4g 레몬제스트(레몬 1개분량 넣으심 돼요)
1) 실온의 부드러운 버터와 크림치즈를 핸드믹서로 잘 섞어 주세요.
2) 설탕과 레몬제스트, 소금을 넣고, 색이 하얗게 밝아지고, 부피가 커질 때까지 충분히 휘핑해 주세요
3)차갑지 않은 실온의 계란과 계란노른자를 잘 섞은 후 여러 번에 나눠서 반죽에 넣어가며 휘핑해 주세요
4)박력분과 베이킹파우더를 체 쳐서 넣고 주걱으로 섞어 주세요
5)레몬즙을 넣고 잘 섞어 주세요
6)완성된 반죽을 틀의 80%정도씩 채우고, 예열된 오븐에 160℃(320℉) 22분 구워 주세요(우녹스 컨벡션 오븐)
[레몬 아이싱]
-155g 슈가파우더
- 30g 레몬즙
1)슈가파우더와 레몬즙을 섞어 주세요
2)짤주머니에 담아 식힌 파운드 위에 원하는 만큼 뿌려 주세요
3)실온에 10~20분 정도 두어 자연스럽게 굳혀 주세요
*보관: 겉이 마르지 않게 비닐이나 밀폐용기 등으로 밀폐해서 실온 3~4일, 더 오래 두고 드실 경우 냉동보관해 주세요. (약 1달 정도)
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레시피 사용시 출처를 밝혀주세요.
영상의 2차 편집 및 재 업로드를 금지합니다.
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Cream Cheese Pound Cake (Best.Cake.Ever!!!!)
Hello everyone!!! Welcome to another episode of Sunday Cooking with Mom and Me. Join us as we show you how to make one of the best pound cakes you will ever taste. We have been making this cake for years now, and everyone loves it! Fire up those mixers and get ready because you will definitely want to try this one for yourself. Make sure you like and subscribe after watching the video, and share with all of your friends.
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How To Make Lemon Pound Cake | Moist & Delicious Pound Cake Recipe
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Few things bring me joy the way a moist and delicious lemon pound cake does. This recipe has been highly requested over on IG and Twitter so I finally decided to #MakeItHappen for you guys! With the Holiday Season approaching, this should be a staple on your dessert table.
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Lemon Pound Cake:
3 cups sugar
3 cup cake flour
3 sticks unsalted butter
1.5 Lemon juice
1 whole lemon zest
1 tsp vanilla
1 tsp almond
8 oz cream cheese
6 eggs
1 tsp baking powder
1 pinch Salt
Icing
1 stick unsalted Butter
2.5 cups powdered Sugar
1/2 zest 1/2 juice Lemon
Salt
8 oz Cream cheese
For the Cake:
Preheat oven to 350 degrees
Whisk together 3 cups of cake flour, 1 tsp baking powder, and a pinch of salt in smaller bowl and set aside
Mix together 3 sticks of butter in larger bowl
Add one package of cream cheese and blend well
Add 3 cups of sugar and blend until light and fluffy about 2 minutes
Add eggs one at a time, blending mixture after each egg
Add in 1 tsp vanilla extract, 1 tsp almond extract, 1 zest of lemon, 1.5 lemon juice and blend. (Extracts flavors are optional)
Add in cake flour mixture in 3 parts, blend after each addition
Spray a Bundt pan well with cake release spray and pour mixture into pan (you can also use grease/flour method if preferred)
Bake for 75-85 minutes
Prepare icing while cake is at last 5 minutes of bake time
Once cake is removed, allow to cool for 10-15 minutes prior to flipping
Icing:
In a large bowl whip 1 stick of butter
Add in 1 package of cream cheese and mix well for 2 minutes until light and fluffy on high speed
Add in 2.5 cups of powdered sugar in 3 parts and mix well
Add 1/2 lemon zest, 1/2 lemon juice and pinch of salt and mix
Place mixture in plastic bag to top cake. Cut corner and pipe around top of warm cake
Spread across the top evenly. The warm cake will cause the icing to drip naturally around the sides
Lemon Oreo Cookies & Cream Cheese Pound Cake | Sugar Coating | YUMMY???? | Cookies & Cake | #PoundCake????
Heyyyyyy Errrrrrbody!!!
Today I'm making this delicious Lemon Oreo Cookies & Cream Cheese Pound Cake!!! Watch & Enjoy!????
#PoundCakeQueen???? #LemonOreoCookies #SwansDown #I'mAGlazeGirl????
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*****Here is the link to the mixer I'm using:
*****Here is the link to the Nordic Ware Cake Pan I'm using:
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
**************************************************************************
INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 15 mins. (Time may vary depending on your cake pan and/or oven.)
3 Cups Swans Down Cake Flour
3 Cups Sugar
3 Sticks UNsalted Butter (Room Temperature)
6 Large Eggs (Room Temperature)
8 oz. Cream Cheese (Room Temperature)
1 3.4 oz Box Lemon JellO Pudding
15-20 Lemon Oreo Cookies (Crushed)
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tbsp. Lemon Extract
1/2 Tsp. Creme Bouquet
***Glaze
Powdered Sugar
Cream Cheese
Milk
Lemon Extract
1 Drop Yellow Gel Food Coloring
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LEMON CREAM CHEESE POUND CAKE VERY EASY
Lemon cream cheese pound cake very easy, full of lemon flavor, great for lemon lovers.
#lemoncreamcheesepoundcake #lemonpoundcake #easylemoncreamcheesecake
INGREDIENTS:
6 large eggs separated
2 light brown sugar
1 cup butter at room temp
8 oz cream cheese
4 teaspoon lemon zest
1/2 cup lemon juice
2 cups cake flour
a pinch salt
GLAZE
2 teaspoon butter
1 cup powdered sugar
1/2 cup lemon juice
Preheat oven 350 and grease a tube pan, with mixer beat butter with the cream cheese and brown sugar, add egg yolks and beat for another 3 minutes, add lemon zest and juice, in separate bowl mix egg whites until fluffy, and then add to cake mix, add flour mix well, pour in pan bake one hour or until done.
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