Lemon Cream Cheese Pound Cake
3 c sugar 1 1/4 lb softened butter 1 8oz. pkg. Philly cream cheese softened 1 tblsp. lemon juice 2 tsp. vanilla 1 tsp. lemon extract 1/2 tsp. orange extract 1/8 tsp salt 6 eggs 2 2/3 c all purpose flour Heat oven to 325. grease & flour a 12 cup bundt pan or two loaf pans, 9x5x3. Beat sugar, butter, cream cheese in a bowl with mixer on low for 30 seconds, scraping bowl occasionally. Beat on high speed for 3 minutes, scraping bowl occasionally, until fluffy. Mix in lemon juice, vanilla, lemon & orange extract, and salt on low speed. Add eggs, one at a time, beating on medium speed after each addition. Add flour, beat on low speed until smooth. Spread in pan. |
Lemon Cream Cheese Pound Cake
3 c sugar 1 1/4 lb softened butter 1 8oz. pkg. Philly cream cheese softened 1 tblsp. lemon juice 2 tsp. vanilla 1 tsp. lemon extract 1/2 tsp. orange extract 1/8 tsp salt 6 eggs 2 2/3 c all purpose flour Heat oven to 325. grease & flour a 12 cup bundt pan or two loaf pans, 9x5x3. Beat sugar, butter, cream cheese in a bowl with mixer on low for 30 seconds, scraping bowl occasionally. Beat on high speed for 3 minutes, scraping bowl occasionally, until fluffy. Mix in lemon juice, vanilla, lemon & orange extract, and salt on low speed. Add eggs, one at a time, beating on medium speed after each addition. Add flour, beat on low speed until smooth. Spread in pan. |
Sorry about that!
Lemon Glaze for Cream Cheese Pound Cake 1 cup powdered sugar 1tblsp. butter softened 2 tsp. grated lemon peel 2 or 3 tsp lemon juice Mix all ingredients until smooth. Drizzle over completely cooled cake. Enjoy! |
The Barefoot Contessa has a great one at foodnetworkcom.
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Originally Posted by Ramona Byrd
Originally Posted by Cyn
What's a canned cake?
It's where you get some small canning jars with no shoulders, boil them and the lids and screw on lids. Then shake the water out and fill part way with cake dough. Bake as usual and while still hot, quickly check the top to make sure it's clean, then put on the lids real tight. Set this on a towel and let it cool. Push down on the lid, it should be down or go "Pop" and that means it's sealed correctly. Then keep in the cabinet after labeling. The internet sites says it will keep a year...if you can keep hungry people from finding it. |
Lemon Cake
1 lemon cake mix 3 eggs 1 can lemon pie filling Mix all together and spread onto a cookie sheet Bake at 350 about 20 minutes or til done. Frosting: 4 cups powdered sugar 1 cube butter zest of one lemon juice from two fresh lemons Yummy! |
Originally Posted by carolknows
Lemon Cream Cheese Pound Cake
3 c sugar 1 1/4 lb softened butter 1 8oz. pkg. Philly cream cheese softened 1 tblsp. lemon juice 2 tsp. vanilla 1 tsp. lemon extract 1/2 tsp. orange extract 1/8 tsp salt 6 eggs 2 2/3 c all purpose flour Heat oven to 325. grease & flour a 12 cup bundt pan or two loaf pans, 9x5x3. Beat sugar, butter, cream cheese in a bowl with mixer on low for 30 seconds, scraping bowl occasionally. Beat on high speed for 3 minutes, scraping bowl occasionally, until fluffy. Mix in lemon juice, vanilla, lemon & orange extract, and salt on low speed. Add eggs, one at a time, beating on medium speed after each addition. Add flour, beat on low speed until smooth. Spread in pan. |
Thank you, thank you all!! This is a marvelous addition to my recipe box. I'll make several of these and eat them in rotation.
And for something special, I think that I'll make every one of these over time and either can them or freeze them, then when I"m hostess for my woman's club, I'll have them on a dessert table, each with 11 copies of the recipe (there are 12 of us in this chapter of BSP). I always try to have something different... As for the lemon tree, I live in the hot, desert like central valley of California. Lemons are a tropical plant and love the heat. Thanks again to all of you who have helped me with my lemon fetish!!! I'm drooling as I read over these lovely recipes. |
Hi Ramona,
I was born in Merced and raised in Chowchilla just down the road from you. This isn't a "cake" recipe but rather muffins and is the best with or without the blueberries. If you want it a little more cake like I would suggest adding a lemon glaze on top. We love these and hope you will too. Ann in TN * Exported from MasterCook * Blueberry-Lemon Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Blueberry Recipes Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup yellow cornmeal 1/2 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup blueberries 1 cup low-fat buttermilk 3 tablespoons butter or stick margarine -- melted 1 tablespoon grated lemon rind 1 large egg -- lightly beaten Cooking spray 1 tablespoon sugar Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack. Yield: 1 dozen (serving size: 1 muffin Source: "Cooking Light, JANUARY 2000" |
Y'all are makin' my mouth water just thinking of the delicious lemony creations. :P :-P
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