Just a fun, easy way to share my recipes with friends and family. Enjoy!

Monday, January 30, 2012

Cream Cheese Pound Cake




One of my favorite things to cook from, is my Southern Living cookbook. Pretty much everything I've made out of it has been a hit.


This is one of my favorite desserts from the book.  It's always a crowd pleaser and is just wonderful.  Plus, you can make as-is, or add lemon, or other flavoring to "jazz" it up a bit.  Add a little whipped cream and berries to the finished product, and oh-my-goodness, it is like summer on a plate.


The one pictured, has some lemon juice added to the batter and topped with a lemon glaze. Makes my mouth water, just thinking about it.



Cream Cheese Pound Cake


1 1/2 cups butter, softened
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 large eggs
1 tablespoon vanilla

3 cups all-purpose flour
1/8 teaspoon salt
(1/4 cup lemon juice if you want to make a lemon cake)

Preheat oven to 300°F.  Use an electric mixer to mix both butter and cream cheese until creamy.  Gradually add sugar and beat for 5 minutes, then add eggs one at a time, allowing each to incorporate before adding more.  Stir in lemon and vanilla.  Sift flour and salt and add gradually to the mixer, beating until well blended.  Pour batter into a well greased and floured bundt pan or tube cake pan.  Bake cake at 300 for an hour and 45 minutes, or until a toothpick can be removed cleanly.  Place pan on a wire rack and cool for 15 minutes, then remove the cake from the pan and complete cooling on the wire rack.

Lemon Glaze

1 cup sifted confectioners' sugar
3 tablespoons lemon juice
1 tablespoon grated lemon rind

In a small bowl, whisk ingredients together until smooth. Add sugar or lemon juice for desired consistency. Drizzle over cake.

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