How To make Cream Cheese Lemon Pound Cake
1 yellow cake mix
8 ounces cream cheese
4 eggs
3 ounces lemon gelatin powder
3/4 cup milk
1/2 teaspoon lemon extract
2 tablespoons lemon zest
* Use regular size cake mix, non-pudding type. Grate lemon peel for zest, careful not to include any of the white part of the peel.
1. Place the cream cheese in large bowl. Beat at medium speed with
electric mixer until cream cheese is light and fluffy. Add eggs, one at a time, beating well after each addition. 2. Blend together the gelatin and cake mix; add alternately with the
milk, in two or three additions, to the cream cheese mixture. Beat just until smooth, do not overmix. Stir in the extract and lemon zest. 3. Grease and flour a tube or bundt pan. Pour in the mix and bake in a
preheated 350-degree oven for 50-55 minutes, checking after 50 minutes. Serve this alone, or, if you prefer, make a thin glaze to pour over top from confectioner's sugar and lemon juice.
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Lemon Cream Cheese Pound Cake
This is a step by step tutorial for those who have a hard time making a cake. This is done in real time. This video is not for everyone. Feel free to fast forward but you may miss something.
Ingredients:
3 cups sugar
3 cups flour
3 sticks of butter at room temperature.
6 eggs
1- 8 oz package of cream of cheese
1/4 tsp salt
1/4 lemon zest
1/3 cup lemon zest
1 teaspoon vanilla extract
1 Tbsp lemon extract
Lemon Cream Cheese Pound Cake With Lemon Glaze | Thanksgiving Recipe
#lemonpoundcake #poundcake #creamcheesepoundcake #thanksgivingfood #thanksgivingrecipe
Today's video will be lemon cream cheese pound cake. All instructions, ingredients are in the video and here in the description below.
Lemon Cream Cheese Pound Cake
Ingredients:
8oz of cream cheese
6 eggs
3 sticks of butter
3 cups of sifted cake flour
3 cups of sugar
1 teaspoon of vanilla extract
2 teaspoons of lemon extract
Eggs, butter and cream cheese need to be room temperature.
Directions:
Mix butter and cream cheese until combine
Add 3 cups of sugar (mix well)
Add eggs 2-3 at a time (mix until eggs are combined)
Add sifted cake flour a little at a time, then add the 1 teaspoon of vanilla extract and 2 teaspoons of lemon extract.
Bake at 350° F for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.
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LEMON CREAM CHEESE POUND CAKE RECIPE | Cooking With Carolyn
How to Make Lemon Cream Cheese Pound Cake Recipe
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Lemon Oreo Cookies & Cream Cheese Pound Cake | Sugar Coating | YUMMY???? | Cookies & Cake | #PoundCake????
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Today I'm making this delicious Lemon Oreo Cookies & Cream Cheese Pound Cake!!! Watch & Enjoy!????
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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.
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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 Recipe - Super Easy, Super Delicious!
Ok ok so it looks kinda simple but this Lemon and Cream Cheese Pound Cake is pretty life changing! It’s soft, light, tangy, sweet and completely melts in your mouth. There is no need for any icing with cake, it already has it all.
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Preheat oven to 170C
After 10 minutes of baking reduce temp to 150C
290g Soft Butter
1 Lemon Zest
185g Cream Cheese
415g Caster Sugar
5 Eggs
290g Plain Flour
1/2tsp Baking Powder
Pinch of Salt
1/2 tsp Vanilla extract
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