Wednesday, January 5, 2011

Lemon Cream Cheese Poundcake

Mmmm.  It's a good one.  I originally got this Cream Cheese Poundcake recipe HERE, and thought that lemons would make it even better.  It was delicious. As you can see by the picture, the kids all tried to grab slices before I had taken the picture, thus I had to fit everything together again.  That is why the bread looks a bit crumbly.  Anyway, give it a try.  Here is my recipe.

Lemon Cream Cheese Poundcake

2 sticks butter, softened (1 cup)
1 8 oz pkg cream cheese, softened
1 1/2 cups sugar
4 eggs
1 1/2 tsp vanilla
zest of two lemons
1/4 cup lemon juice
1 1/2 tsp baking powder
1 1/2 tsp salt
2 1/4 cups flour

With your mixer, combine butter, cream cheese, and sugar until nicely whipped.  Add in eggs one at a time, mixing to incorporate.  Continue mixing, while adding the zest, juice, vanilla, baking powder and salt.  Slowly add in your flour until everything is mixed.

In two greased bread pans (or four small bread pans) divide your batter evenly.  Bake at 325 for about 45 minutes to 1 hour, depending on the size of your loaves.  When a fork or toothpick inserted, comes out clean, your bread is done.

Immediately, brush tops of bread with extra lemon juice.  Then, make a glaze.

Lemon Glaze
3/4 cup powdered sugar
3 Tbsp lemon juice
1 tsp vanilla

Once mixed together, pour over your bread loaves.  It will be absorbed quickly.  When cool, slice and serve.


runningfan said...

Mm....delish. And thanks for your encouraging email about Lexi! All is well.

Jen Sue Wild said...


The Girls' Mom said...

WOW I so did not need this recipe right now!! :) looks delish...

Colleen said...

Yes, please!

Maynards said...

You will be the reason I find a way to mail food from one oven to the other.