How To Make Philadelphia Cream Cheese Pound Cake With Lemon?
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
3/4 cup milk
2 cup zest and 1/2 cup juice from 3 Meyer lemons, divided
2 cup vanilla
1 cup icing sugar
Heat the oven to 350 ° F.
Heat the oven to 350 ° F. Grease and flour a 3 L fluted chimney pan.
Beat butter, 1 package of cream cheese and granulated sugar with a mixer, 1 min. Or until light and fluffy.
Add eggs, whisk well after every addition.
Combine the milk, the zest of the Meyer lemons, 1/3 cup the juice of the Meyer lemons, and the vanilla.
In a medium bowl, whisk together flour, baking powder, and salt.
Add the dry ingredients to the wet mixture in three batches, folding the dough just enough to incorporate. Don’t mix too much.
Pour the dough into the prepared chimney pan; bake 50 to 60 min.
Let the cake cool on a wire rack before removing it from the mold and frosting it.
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.
Drizzle the icing on the cake and serve!