HomeCake Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake

Posted in : Cake, Dessert on by : Master Chef

Lemon Cream Cheese Pound Cake is a dense, tight-crumbed, yet light pound cake. The recipe doesn’t call for any baking powder or soda. In this case, the leavening comes from air incorporated by beating and adding beaten egg whites.

Ingredients:

2 cups cake flour ( 8 ounces)
1/2 scant teaspoon salt
8 ounces unsalted butter (if you use salted, omit the salt), room temperature
8 ounces cream cheese, softened
2 cups (14 oz) granulated sugar
6 large eggs, separated – room temperature
2 teaspoons of lemon zest and 1 teaspoon of Boyajian lemon oil or just use 2 tablespoons of lemon zest
1 1/2 teaspoons poppy seeds (optional)

Glaze
1 teaspoon butter
2/3 cup powdered sugar
5-6 teaspoons fresh lemon juice

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