Cream Cheese Pound Cake with Citrus Glaze
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Cream cheese makes this pound cake recipe extra moist.
- Nonstick vegetable oil spray
- 1/2 teaspoon baking powder
- 1/4 teaspoons baking soda
- 1 1/2 cups sugar, divided
- 2 teaspoons finely grated orange zest
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon finely grated lime zest
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2/3 cup cream cheese (5 ounces), room temperature
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 1/4 cups powdered sugar
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon finely grated orange zest
- 1/4 teaspoon finely grated lime zest
- 2 tablespoons fresh orange juice
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
Preheat oven to 350°. Coat loaf pan generously with nonstick spray; line bottom and long sides with parchment paper, leaving about 1 1/2-inch overhang. Coat paper with nonstick spray.
Sift flour, baking powder, salt, and baking soda into a medium bowl; set aside. Combine 1 1/4 cups sugar and all zest in another medium bowl; set aside.
Using an electric mixer, beat butter and cream cheese in a large bowl until blended and smooth, about 2 minutes. Gradually beat in sugar mixture; beat on high speed until very light and fluffy, 3–4 minutes. Reduce speed to low; add eggs one at a time, beating to blend between additions and scraping down sides of bowl as needed. Beat in vanilla. (Make sure mixture is completely incorporated so flour won't clump when added.) With mixer on low speed, gradually add dry ingredients; mix just to blend (do not overmix or cake will become tough). Scrape batter into prepared pan; smooth top.
Bake cake until top is golden brown and springs back when gently pressed with your fingertips and a tester inserted into the center comes out clean, 60–70 minutes. Transfer to a wire rack and let cake cool in pan for 30 minutes.
Meanwhile, stir lemon juice and 1/4 cup sugar in a small saucepan over medium heat until sugar is dissolved for lemon syrup.
Using parchment-paper overhang as an aid, remove cake from pan; peel off and discard paper. Place cake top side up on a wire rack set inside a rimmed baking sheet. Using a skewer, pierce top of cake all over, inserting skewer about halfway through cake (this helps the lemon syrup to soak in).
Using a pastry brush, baste with lemon syrup. Use all of syrup plus any that may have dripped onto baking sheet. Let cake cool completely.
Whisk all ingredients in a medium bowl; strain, if desired. Pour over cake. Scoop up any glaze that may have dripped into sheet and spread over top and sides of cake. Let cake stand at room tempera-ture until icing is set, about 30 minutes. DO AHEAD: Cake can be made 1 day ahead. Cover and let stand at room temperature.
Cut cake into 1/2-inch-thick slices.
Nutritional Content9 servings, 1 serving contains: Calories (kcal) 450 Fat (g) 22 Saturated Fat (g) 14 Cholesterol (mg) 130 Carbohydrates (g) 61 Dietary Fiber (g) 1 Total Sugars (g) 41 Protein (g) 5 Sodium (mg) 250Reviews Section
Recipe Review: Cream Cheese Pound Cake with Citrus Glaze
The Old-Fashioned Blueberry Coffee Cake recipe I made from the Cakes & Ale Bakery (Decatur, GA) feature in Bon Appetit September 2012 was really successful, so I tried another recipe from the feature, Cream Cheese Pound Cake with Citrus Glaze. Chef Wolitzky replaces some of the butter in a typical pound cake with cream cheese, which is supposed to make the cake moist and rich.
The recipe gives volume-based quantities for citrus zest and juice. In practical terms for the zest I used one navel orange, one lime, and two small lemons. For the 1/4 cup + 1 Tbsp lemon juice I needed three small lemons. The orange and lime used for zest have sufficient juice that one doesn’t need additional fruit for juicing.
The icing was quite thin initially. I had to reapply it several times over before it started to solidify and stay on the cake.
The cake had a bright citrus flavor and was not overly sweet. However, in my hands the cake came out slightly dry. For a lemon cake I prefer Tartine Bakery‘s Almond-Lemon Tea Cake recipe. It is much richer, with a batter made with butter and almond paste and a crunchy crystallized citrus glaze.
Time: about 4.5 hours total time, including one hour baking and one hour cooling
Difficulty: not very difficult. A stand mixer is helpful.
Deliciousness: good, 3 out of 5 stars
Nutrition: well, aside from the cake flour, sugar, cream cheese, butter, and powdered sugar, there is some healthy citrus. Good for scurvy.
Ingredients for cream cheese pound cake
This is an unapologetic kind of cake and it’s not light on ingredients, although I did decrease the quantity of sugar based on a lot of pound cake recipes I’ve seen. There aren’t a lot of fancy ingredients here so I’d really encourage you to use the best version of each thing – real butter, decent eggs and good flour will be the difference between an average cake and a great one.
Here’s what goes into a great from-scratch pound cake:
1. Butter. And a lot of it. As well as bringing a rich and creamy flavor that’s integral to a good pound cake, and helping create a lovely tender texture, butter carries other flavors to make sure your cake will be fragrant, soft and, well, buttery. I use unsalted butter for almost all baking, which lets me control the salt content of whatever I’m making.
2. Sugar. Lots of that, too. This is a big cake which will easily serve a dozen people, and though I have minimized the sugar as much as possible, this is not the time to go sugar free in your baking! Sugar improves the texture, taste and keeping qualities of your cake. I use superfine or caster sugar because it dissolves into the batter more easily when mixing.
3. Citrus zest. I love anything with lemon or lime, but you can flavor your cake with any citrus you like, or leave it out altogether for a simple vanilla pound cake. If you’re wondering what to do with the juice of your citrus after adding the zest to your cake, it can be mixed with powdered sugar to make a glaze for your finished cake, upping the citrus factor even more.
4. Cream cheese and sour cream. These might not have appeared in the pound cakes our grandmothers made, but once you’ve tried them I bet you’ll never go back. Cream cheese adds a hefty silkiness, while both of these ingredients add much needed moisture and make the cake keep well for days.
5. Vanilla. Like the citrus, this isn’t strictly necessary to make a successful cake. I love vanilla’s heady fragrance, though. I make my own vanilla extract by steeping whole vanilla pods in vodka for a couple of months, but a good quality store bought extract or vanilla paste will do just as well.
6. Eggs. Without eggs, most cakes would be flat and unappealing. They’re going to add aeration and volume to your pound cake, and help the risen cake set to a proper structure. The yolks also add richness. I use free range eggs in all my cooking, although if you have easy access to pastured eggs (or your own chickens!), even better.
7. Flour. Although I’m not usually in favour of keeping many different types of flour in the pantry, I do find that softer cake flour is best for a pound cake. Regular flour contains more protein, which can make an already heavy cake too dense and firm. Look for something labelled soft flour or cake flour on your supermarket shelf.
8. Baking powder. Although this cake doesn’t need a lot of leavening, a touch of baking powder makes the texture lighter.
9. Salt. If you’ve used salted butter you can leave this out, however a touch of salt heightens the buttery and sweet notes of this pound cake (without making it salty!).
Some of my other favorite cake recipes:
This Moist & Easy Pound Cake Can Be Made into So Many Epic Desserts
BUT don’t be misled…there is magic in the basics too. This pound cake recipe is the building block for a pretty epic strawberry shortcake. Macerated strawberries and whipped cream add extra moisture and sweetness that pairs beautifully with the dense crumb of traditional pound cake. Or imagine how INSANE French Toast would be made out of thin slices of this cake!? But, if you were able to ask my Grandpa, I think he would have taken a slice of this plain with his coffee over just about anything else.
More lemon dessert recipes to make now
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Note: This recipe was created for Go Bold with Butter. Find the original recipe here.
What You Need To Make Lemon Pound Cake
This easy lemon pound cake is so delicious and looks so beautiful with the lemon zest garnish. I can’t wait to make it again! Here is how you make lemon pound cake (and don’t forget to get the full recipe with measurements, on the page down below):
- Preheat your oven to 325°F (165°C). Generously butter and flour a large, 12-cup bundt pan.
- Using an electric mixer, cream the butter and sugar together for 5 minutes on medium-high speed until it is light and fluffy.
- Add the eggs, one at a time. Scrape down the sides of the bowl and add the milk, lemon zest, and juice. Mix on low until fully combined.
- In a medium-sized mixing bowl, whisk the flour, baking soda, and salt. Then, slowly add the flour mixture into the butter mixture and mix until it is just fully incorporated.
- Pour the batter into the prepped pan. Tap the bundt pan firmly on the counter to remove any air bubbles.
- Bake the cake for about 1 hour and 15 minutes, or until a skewer inserted comes out clean.
- While the cake is baking, make the lemon syrup: In a small saucepan, combine the lemon juice and sugar and stir until the sugar dissolves.
- Once the cake is done and still hot from the oven, poke holes all over it with a wooden skewer. Brush the surface of the cake with 1/3 of the syrup (rewarm if needed.)
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack. Then, poke holes all over the top and sides of the warm cake and brush with the remaining syrup.
- Once the cake has completely cooled, make the glaze. In a measuring cup with a pour spout, combine the powdered sugar and lemon juice until it is smooth. Then, slowly drizzle it over the cake. Let the glaze set before serving.
Pound Cake Recipes, page 1
Almond Cherry Pound Cake
Almond Polenta Pound Cake
Almond Pound Cake
Almond Pound Cake with Raspberry Filling
Apple Butter Pound Cake
Apple Cider Pound Cake
Apple Cider Pound Cake 2
Apricot Brandy Pound Cake
Apricot Brandy Pound Cake 2
Apricot Cream Pound Cake
Apricot Rum Pound Cake
Apricot-Glazed Pound Cake
Arkansas Black Walnut Pound Cake
Aztec Pound Cake
Banana Coconut Pound Cake
Bananas Foster Pound Cake
Best Ever Sour Cream Pound Cake
Bittersweet Chocolate Pound Cake
Black Walnut Pound Cake
Blackberry Pound Cake
Blueberry Cream Cheese Pound Cake
Blueberry Pound Cake
Bohemian Pound Cake
Brandy and Schnapps Pound Cake
Brown Sugar Banana Pound Cake
Brown Sugar Pound Cake
Butter Cream Pound Cake
Butter Pecan Pound Cake
Butter Rich Lemon Pound Cake
Buttered Rum Pound Cake
Buttermilk Lemon Pound Cake
Buttermilk Pound Cake
Butternut Pound Cake
Butterscotch Mocha Pound Cake
Butterscotch Pecan Pound Cake
Butterscotch Pound Cake
Butterscotch Rum Pound Cake
Buttery Apple Pound Cake
California Pound Cake
Caramel Nut Pound Cake
Cardamom Walnut Pound Cake
Cherry Nut Pound Cake
Cherry Pound Cake
Cherry Pound Cake 2
Chocolate Cherry Pound Cake with Bittersweet Chocolate Glaze
Chocolate Fudge Pound Cake
Chocolate Mint Pound Cake
Chocolate Pound Cake
Chocolate Raspberry Pound Cake
Chocolate Swirled Pound Cake and Chocolate Sauce
Chocolate-Sour Cream Pound Cake
Citrus Pound Cake with Pineapple Rum Glaze
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Heat oven to 325 degrees F. Grease and flour tube pan, 10x4 inches, or 12-cup bundt cake pan.
Beat sugar, margarine and cream cheese in large bowl until fluffy. Beat in lemon juice, vanilla, lemon extract, orange extract and salt. Add eggs, one at a time, beating after each addition. Add flour beat until smooth.
Spread in pan. Bake about 1-1/2 hours or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes remove from pan. Cool completely. Spread Lemon Glaze over cake, allowing some to drizzle down side.
Cream Cheese Pound Cake with Citrus Glaze - Recipes
From the kitchen of One Perfect Bite. I find it next to impossible to bypass recipes for cheesecake or pound cake, so it was a given that when I stumbled on this recipe I would have to give it a try. The recipe comes from Bon Appetit magazine and I thought the citrus flavors would make a wonderful base for macerated fruit. Fresh berries have made their way to our markets and I wanted to sample the cake with berries to see if it would work as a simple Mother's Day dessert. Fortunately, I read the comments others had made, here , so I knew there were some problems associated with the recipe. I, who have grown too soon old and too late smart, decided to try it anyway and see what would happen. I'm glad I did. This cake has wonderful flavor and if you enjoy layers of citrus in your desserts, I suspect this recipe will quickly make it to your permanent rotation. I am, however, only cautiously recommending the recipe to you. While I did not experience the difficulties some reported, the fact that so many reported the same problem makes me leery to endorse it. Apparently, the cake has a tendency to sink as it cooks and that is more than mildly off putting if yours is the one that falls. I do hope, however, that some of you are adventurous enough to give this recipe a try. The cake is delicious and out of the ordinary. Here is how it is made.
Nonstick vegetable oil spray
1-1/2 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoons baking soda
1-1/2 cups sugar, divided
2 teaspoons finely grated orange zest
1 teaspoon finely grated lemon zest
1/2 teaspoon finely grated lime zest
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cup cream cheese (5 ounces), room temperature
3 large eggs
1 teaspoon vanilla extract
1/4 cup fresh lemon juice
1-1/4 cups powdered sugar
1/2 teaspoon finely grated lemon zest
1/2 teaspoon finely grated orange zest
1/4 teaspoon finely grated lime zest
1 tablespoons fresh orange juice
1 teaspoons fresh lemon juice
1/2 teaspoon fresh lime juice
1) Preheat oven to 350°. Coat 9 x 5-inch loaf pan generously with nonstick spray. Line bottom and long sides with parchment paper, leaving about 1-1/2-inch overhang. Coat paper with nonstick spray.
2) Sift flour, baking powder, salt, and baking soda into a medium bowl set aside.
3) Combine 1-1/4 cups sugar and all zest in another medium bowl set aside.
4) Using an electric mixer, beat butter and cream cheese in a large bowl until blended and smooth, about 2 minutes. Gradually beat in sugar mixture beat on high speed until very light and fluffy, 3 minutes. Reduce speed to low add eggs one at a time, beating to blend between additions and scraping down sides of bowl as needed. Beat in vanilla. (Make sure mixture is completely incorporated so flour won't clump when added.) With mixer on low speed, gradually add dry ingredients, mixing just to blend. Scrape batter into prepared pan and smooth top.
5) Bake cake until top is golden brown and springs back when gently pressed with your fingertips and a tester inserted into the center comes out clean, 60 minutes. Transfer to a wire rack and let cake cool in pan for 30 minutes.
6) Meanwhile, stir lemon juice and remaining 1/4 cup sugar in a small saucepan over medium heat until sugar is dissolved for lemon syrup. Using parchment-paper overhang as an aid, remove cake from pan peel off and discard paper. Place cake top side up on a wire rack set inside a rimmed baking sheet. Using a skewer, pierce top of cake all over, inserting skewer about halfway through cake. Using a pastry brush, baste with lemon syrup. Use all of syrup plus any that may have dripped onto baking sheet. Let cake cool completely.
7) Meanwhile make glaze: Whisk sugar, lemon zest, orange zest, lime zest, orange juice, lemon juice
and lime juice in a medium bowl, straining mixture if desired. Pour over cake. Let cake stand at room temperature until icing is set, about 30 minutes. Yield: 8 to 10 servings.
If you thought the Italians are known for their pasta and coffee alone, you thought wrong. The Italians also have a delicious cake recipe the world can enjoy. There is cake, and then there is the Italian lemon pound cake.
Take your time and try out this simple recipe, and your cake life will never be the same. The beauty of this Italian lemon pound cake is that you can serve it on various occasions, for instance, birthdays, weddings, or family dinners.
Feel free to add a few tweaks to the recipe to give it a personal touch. Apart from the suggestions shared here, you can try any other trick you have. I hope you enjoy your first Italian cake when you try the recipe shared in this article. Goditi la tua torta!
If you enjoyed this recipe, try out the other recipes on our blog, such as 5 recipes with Italian Squash.