To make yet another dessert for my best friend's birthday party. He requested "chocolate" or "lemon" so here's part two! And again, instead of making a simple boxed cake, I tried something different :) I altered my Cream Cheese Pound Cake recipe by adding the zest of one lemon and leaving out the vanilla extract. Here's the original recipe: Cream Cheese Pound Cake.
- 1 1/2 cups butter, softened
- 1 (8 oz) package of cream cheese, softened
- 3 cups sugar
- 6 eggs
- 3 cups flour, sifted
- zest of one lemon
- 2 cups confectioners sugar, sifted
- 4 Tbsp butter, melted
- 4 Tbsp lemon juice (I used the juice from the lemon I zested and had the perfect amount!
- Mix all of the ingredients together until blended and pour over cooled cake.
Preheat oven to 300*F. Cream the butter, cream cheese, and sugar together. Add eggs one at a time, beating well between each egg. Don't forget to scrape the sides of the mixing bowl. Add in the lemon zest and then slowly add the flour. I like to add one cup at a time, mixing thoroughly and scraping the bowl between each cup. Spoon the batter into a tube or bundt pan (it will be thick). Bake for approximately 1.5 hours. I usually set the timer for 1 hr 15 minutes and then test the cake for doneness. Cake is done when an inserted knife comes out clean.
The icing ran way more than I thought it would. I'm not sure why. Perhaps I needed to thicken it up a bit by adding some more sugar. Who knows. Certainly not I. But the flavor was divine and complemented the cake very well. I think that the cake could use a tad more lemon flavor, so next time I might add a tsp of lemon extract in addition to the zest.
Mark loved it! Which was the whole point of this recipe :) Everyone else thought it was really good. The rest of my dinner guests had very nice things to say about it, as did the recipients of my leftovers (namely coworkers and my parents). This twist on my pound cake is definitely a keeper :)
Somehow the pictures ended up being deleted. I shall blame the dog.