Philadelphia Cream Cheese Pound Cake With Lemon

 

How To Make Philadelphia Cream Cheese Pound Cake With Lemon?

 

Ingredients :

1/3 cups flour

1/2 small spoon MAGIC baking powder

3 1 c. salt

1 cup butter, softened

1-1 / 4 pkg Philadelphia Brick Cream Cheese, divided

2 cups granulated sugar

5 eggs

3/4 cup milk

2 cup zest and 1/2 cup juice from 3 Meyer lemons, divided

2 cup vanilla

1 cup icing sugar

Preparation :

Step 1:

Heat the oven to 350 ° F.

Step 2:

Heat the oven to 350 ° F. Grease and flour a 3 L fluted chimney pan.

Step 3:

Beat butter, 1 package of cream cheese and granulated sugar with a mixer, 1 min. Or until light and fluffy.

Step 4:

Add eggs, whisk well after every addition.

Step 5:

Combine the milk, the zest of the Meyer lemons, 1/3 cup the juice of the Meyer lemons, and the vanilla.

Step 6:

In a medium bowl, whisk together flour, baking powder, and salt.

Step 7:

Add the dry ingredients to the wet mixture in three batches, folding the dough just enough to incorporate. Don’t mix too much.

Step 8:

Pour the dough into the prepared chimney pan; bake 50 to 60 min.

Step 9:

Let the cake cool on a wire rack before removing it from the mold and frosting it.

Step 10:

To make the frosting, whisk together the icing sugar, remaining cream cheese, and remaining juice from the Meyer lemons, adding the juice gradually until you achieve the desired consistency.

Step 11:

Drizzle the icing on the cake and serve!

ENJOY!