
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!
One Response
Can it be right 1 cup of salt??