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.
How To make Cream Cheese Lemon Pound Cake's Videos
Lemon Pound Cake | Brings Back Childhood Memories Of My Mom Baking???? | #PoundCakeQueen????
Today I wanted to make this Lemon Pound Cake that was requested several times by some of our YouTube family members.????
#PoundCakeQueen #LemonPoundCake #Traditional
INGREDIENTS I USED:
Bake in oven preheated to 325 degrees for 1 hour 10-15 mins.
3 Sticks of Butter (Room Temperature)
3 Cups Sugar
5 Eggs (Room Temperature)
3 Cups Cake Flour
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Milk (Room Temperature)
2 dropper fulls of Lemon Oil (or more) Can use Lemon Extract
1 Tsp Creme Bouquet Flavoring (Not a must have ingredient)
Drop of yellow food coloring to tint the batter just a little bit.
FOR LEMON GLAZE I USED:
Powdered Sugar
Lemon Extract
Lemon Juice
Milk
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P.O. Box 11261
Winston-Salem, NC 27116
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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: Vintage Recipe: Calls for Margarine: Use Butter Instead #poundcake
Lemon Cream Cheese Pound Cake: Vintage Recipe: Calls for Margarine: Use Butter Instead
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Lemon Cream Cheese Pound Cake: Southern Style #Mesomakingit
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How to Make moist BLUEBERRY LEMON POUND CAKE ~ with CREAM CHEESE LEMON GLAZE ~ Mansa Queen
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It’s a perfect balance between the tangy sweet flavor of blueberries and zesty lemon! a moistly delicious pound cake with a bomb texture, topped with a simple cream cheese lemon glaze. You will love this one, I promise!
This video is sponsored by SKILLSHARE. Click the link to get free 1-month access to thousands of creative tools
Ingredients Used
For the cake
3 cups all purpose flour
2 cups sugar
2 sticks butter
5 eggs @room temp
1/2 cup sour cream
1 cup heavy whipping cream
2 Tbsp fresh lemon juice
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp lemon extract
1 Tbsp lemon zest
2 cups fresh blueberries
For the glaze
8oz cream cheese
1/2 stick butter
2 Tbsp fresh lemon juice
2 cups powdered sugar
1/2 tsp vanilla extract
1 tsp Lemon zest
Mix the cake as instructed in the video, making sure that all ingredients are at room temperature. Bake cake at 325F for 70-80 minutes. Allow to cool completely before glazing.
Mix the ingredients for the glaze and spread all over the cool cake. Serve and Enjoy!
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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.
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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
*************************************************************************
My Address:
P.O. Box 11261
Winston-Salem, NC 27116
FACEBOOK PAGE
EMAIL ADDRESS: beautifultoocreations@gmail.com
Small Lemon Cream Cheese Pound Cake
This melt-in-your-mouth Small Lemon Cream Cheese Pound Cake is made in a 6-cup bundt cake pan that's a tart and tangy ultra-moist tender cake. It's buttery soft and made with cream cheese, lemon juice, and lemon zest. Top it with a dusting of powdered sugar or a simple lemon glaze for a fun treat any time of the year!
Full Printable Recipe ►
Ingredients ►
Small Lemon Cream Cheese Pound Cake
• 3/4 cup Unsalted Butter
• 4 oz Cream Cheese
• 1 1/2 cups Granulated Sugar
• 1 tbsp Lemon Zest
• 2 tbsp Fresh Lemon Juice
• 1/2 tsp Lemon Extract
• 1/2 tsp Vanilla Extract
• 3 Large Eggs
• 1 1/2 cups Cake Flour
• 1/4 tsp Salt
Lemon Glaze
• 1 cup Powdered Sugar
• 2-3 tbsp Fresh Lemon Juice
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