YOU’VE GOT TO TRY THIS!!
Quick question: What goes better with Summer than lemons?
You don’t have to think too long or too hard to come up with that answer, lemon tarts, lemon pie, lemonade and lemon garnishes on everything.
Also, lemons are yellow, which is THE “it” color of 2025 !
I found this recipe on Pinterest, and I’m sharing it with you… (just because)…because I haven’t made it yet, but plan to over the July 4th holiday.
,
Gather your fresh lemons, and get ready to pucker…
Here we go…
Print Recipe
Creamy Lemon Pound Cake
A fluffy cake, both tart, sweet and creamy in the middle. Summer's best friend!
Equipment
- 1 oven
- 1 springform pan
- mixing bowls, spoons, measuring spoons and cups
- 1 mixer, or hand mixer
Ingredients
- 8 oz full fat cream cheese room temperature
- 1 C confectioners' sugar
- 3 Tbs. unsalted butter melted, and slightly cooled
- 1 lg egg
- 1/2 tsp vanilla
- Zest of one lemon
- 2 tbs lemon juice freshly squeezed
For the cake
- 2/3 C. flour spooned and leveled
- 1/3 C. white , granulated sugar
- 2 tsp baking powder
- 1/8 tsp salt
- 1/2 C. unsalted butter melted and slightly cooled
- 2 lg eggs
- zest of 2 small or 1 large lemon
- 2 tbs lemon juice, freshly squeezed
- 1/2 tsp vanilla or vanilla bean paste
For garnish:
- additional icing, or confectioners' sugar, lemon slices, thinly sliced
Instructions
- Preheat to 325* F. not fan assisted
- Prepare an 8-inch springform pan by spraying with cooking spray and lining the bottom with a round of parchment paper. Place pan on a baking sheet and set aside.
- Prepare the filling: In a large bowl with an electric beater or stand mixer with a paddle attachment, beat the cream cheese on medium-high speed for about 5 minutes, until smooth and creamy.
- Add the icing and beat for another 2-3 minutes. Add the egg and beat until completely combined, about 1 minute. Add melted butter, vanilla, lemon zest and lemon juice. Beat until completely combined, about 1 minute. Set aside.
- Prepare the cake batter: In a large bowl, whisk together the flour, white sugar, baking powder and salt. Whisk in melted and cooled butter, eggs, lemon juice, vanilla and lemon zest just until combined. Do not over-mix.
- Pour the cake batter evenly into the prepared springform pan. Spread to the edges and level batter. Very carefully and a bit at a time, pour the cheesecake filling into the center of the cake, spreading it to within about 1/2 inch of the edges of the pan, leaving that 1/2 inch around the outside rim with just bare cake batter visible.
- Bake for 30-35 minutes, or until the outside edges of the cake is light golden and the center of the cake is set. You can test with a cake tester around the outside edges but not the center, as it is mostly cream cheese. You want the center to be set, so you can test by moving the pan a little to see how jiggly the center is.
- Allow the cake to cool in the pan for 5-10 minutes, then run a knife around the edges and carefully remove the outer ring. Allow to cool completely at room temperature for 1 hour, then transfer to a serving plate and refrigerate to chill before serving.
- To serve, serve chilled, with a little sprinkling of icing/confectioner's sugar.
Please let me know, in the comments, if you intend to make this dessert, or if you have made one similar.
My husband loves all things sour, (I’m talking about FOOD things!!), so he will love this for sure!
Happy baking !
xx,
