Lemon Curd Cream Cheese Pound Cake
Lemon Curd Cream Cheese Pound Cake
Ingredients:
1 1/2 cups butter, softened3 cups sugar
1 (8-oz.) package cream cheese, softened
6 large eggs
3 cups all-purpose flour
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 jar Lemon Curd
Preparation:
2. Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in lemon and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls lemon curd over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.
3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
Lemon Glaze:
1 1/4 cups powdered sugar
2 teaspoons lemon juice
1 to 2 tablespoons milk
Stir together
powdered sugar, 2 teaspoons lemon juice and enough milk for desired
glazing consistency in small bowl. Drizzle over cooled cake.
Candied Lemon Slices:
2 small lemons
1 cup sugar
2 tablespoons fresh lemon juice
3/4 cup water
Preparation
Cut lemons into 1/8-inch-thick rounds; discard seeds. Stir
together sugar, lemon juice, and water in a large skillet over medium
heat until sugar is dissolved. Add lemon slices, and simmer gently,
keeping slices in a single layer and turning occasionally, 14 to 16
minutes or until slightly translucent and rinds are softened. Remove
from heat. Place slices in a single layer in a wax paper-lined
jelly-roll pan, using tongs. Cool completely (about 1 hour). Cover and
chill 2 hours. Can be made up to two day ahead.
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