Lemon Cream Cheese Pound Cake
Lemon Cream Cheese Pound Cake is a dense, tight-crumbed, yet light pound cake. The recipe doesn’t call for any baking powder or soda. In this case, the leavening comes from air incorporated by beating and adding beaten egg whites.
Ingredients:
2 cups cake flour ( 8 ounces)
1/2 scant teaspoon salt
8 ounces unsalted butter (if you use salted, omit the salt), room temperature
8 ounces cream cheese, softened
2 cups (14 oz) granulated sugar
6 large eggs, separated – room temperature
2 teaspoons of lemon zest and 1 teaspoon of Boyajian lemon oil or just use 2 tablespoons of lemon zest
1 1/2 teaspoons poppy seeds (optional)
Glaze
1 teaspoon butter
2/3 cup powdered sugar
5-6 teaspoons fresh lemon juice
Directions:
Preheat oven to 325 degrees F. Spray a light-colored tube pan or 12 cup (10 inch) Bundt pan with flour-added cooking spray.
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