Lemon Pound Cake

Lemon Pound Confection with surf cheese filling is the ultimate dessert for lemon lovers. This easy lemon dessert with streusel talc topping is super moist and lemony, and taste just like succulent coffee confection just baked in a loaf pan. If you are lemon lovers then you must trammels my Lemon Custard Cake, too.

Easy Lemon Loaf Cake

This succulent lemon loaf comes together in a few simple steps. It bursts with unexceptionable lemon flavour. Lemon confection is succulent on its own, but when you add a layer of surf cheese filling in the center, it takes it to flipside level. If you would like to try it with wing of berries, instead of surf cheese filling, then maybe you should trammels my Lemon Blueberry Bread recipe, too.

However, this sweet and lemony dessert is perfect for any occasion. Pound confection is dense, but it is moist with a smooth and velvety crumb.

What You Need For This Lemon Pound Confection Recipe

This recipe is inspired with my Lemon Surf Cheese Muffins. Therefore, the list of ingredients is very similar, just using flipside ratio.

• Butter Youll need unsalted room temperature butter for the confection mixture. Make sure to bring the butter to room temperature so it will surf easily. It should be soft when you printing it, your finger should leave a dent, but make sure it is not greasy or oily soft.
• Lemon you will need lemon juice and lemon zest, as well. Use freshly squeezed lemon juice for the weightier flavour. It has a brighter flavour than bottled lemon juice. Also, I add some lemon and vanilla extract, to pronounce the flavour.
• Flour-all-purpose flour is completely fine for this cake.
• Eggs helping the confection rise and provide spanking-new texture. Milk I recommend using whole milk for the weightier flavour. Do not substitute with water.
• Sour cream-it make the confection moist and soft. You can substitute with plain Greek yogurt if it is all you have on hand.
• Cream cheese-use full fat brick style surf cheese for the filling.
• Sugar powdered sugar to sweetens and thickens the glaze, granulated sugar for the lemon pound confection and surf cheese filling, and streusel talc as well. For the talc topping I widow a little light brown sugar, but you can substitute with granulated sugar, if you prefer.

How To Make Lemon Surf Cheese Pound Cake

First make the talc topping. Stir together flour, sugar, brown sugar, and salt. Add melted butter and whisk with a fork until woody crumbs form. Set aside.

To make the surf cheese filling, mix softened surf cheese, sugar, and vanilla (or lemon) extract, egg white and flour just to combine.

To make the lemon confection mixture whisk dry ingredients (flour, sultry powder and salt) and set aside.
In a large trencher mix softened butter and sugar for well-nigh 2 minutes at upper speed. Add eggs, lemon zest, vanilla, and lemon pericope and mix for 2 increasingly minutes. Add sour surf and lemon juice and mix just to combine. Running your mixer on low, mix in dry ingredients.

To hoke the loaf, spread well-nigh ½ half of lemon confection mixture into the marrow of prepared pan. Using a spoon, dollop the surf cheese mixture over the confection layer, but do not go all the way to the edges. Using the when of the spoon, gently smooth the top. Cover surf cheese filling with confection mixture. The confection thrash is thick so it is the weightier to dollop over the top, then gently spread, then using the when of the spoon.

Sprinkle streusel crumbs on top and torch well-nigh 55-70 minutes or until the part-way has set. Tomfool 5-10 minutes in the pan, then transfer on a rack to tomfool completely.

Meanwhile, prepare the glaze. Stir powdered sugar with lemon juice. Start with 1 teaspoon of the juice and gradually add increasingly until desired consistency has reached. Drizzle over the confection and serve.

Enjoy!

Lemon Pound Cake

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★★★ 3 from 1 review

• Author: Vera Z.
• Prep Time: 20 minutes
• Cook Time: 60-70 minutes
• Total Time: 1 hour 30 minutes
• Category: Dessert/breakfast
• Method: Bake
• Cuisine: American

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Description

Lemon Pound Confection with surf cheese filling is the ultimate dessert for lemon lovers.

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Ingredients

Streusel Talc Topping:

• 2/3 cup all-purpose flour
• 2 Tablespoons light brown sugar
• 1/4 cup granulated sugar
• dash of salt
• 1/4 cup unsalted butter-melted

Lemon Confection Mixture:

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons sultry powder
• 1/2 cup unsalted butter-softened
• 3/4 cup granulated sugar
• 1 egg
• 1 egg yolk
• 2 Tablespoons lemon zest
• 1 teaspoon vanilla
• 2 Tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon extract
• 1/2 cup sour cream

Cream Cheese Filling:

• 6 oz. surf cheese-room temperature
• 3 Tablespoons granulated sugar
• 2 Tablespoons flour
• 1 egg white
• 1 teaspoon vanilla or lemon extract

Glaze:

• 3/4 cup powdered sugar
• 1 1/2 –2 1/2 teaspoons lemon juice

 

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Instructions

1. Preheat the oven to 350 F, grease 9 x 5-inches loaf pan with sultry spray, line the marrow with parchment paper leaving large overhang the sides, and set aside.
2. To make the talc topping, stir together flour, sugar, brown sugar, and salt. Add melted butter and whisk with a fork until woody crumbs form. Set aside.
3. To make the surf cheese filling, mix softened surf cheese, sugar, vanilla (or lemon) extract, egg white and flour just to combine.
4. To make the lemon confection mixture whisk dry ingredients (flour, sultry powder and salt) and set aside.
5. In a large trencher mix softened butter and sugar for well-nigh 2 minutes at upper speed. Add eggs, lemon zest, vanilla, and lemon pericope and mix for 2 increasingly minutes. Add sour surf and lemon juice and mix just to combine. Running your mixer on low, mix in dry ingredients.
6. To hoke the loaf, spread well-nigh ½ half of lemon confection mixture into the marrow of prepared pan. Using a spoon dollop the surf cheese mixture over the confection layer, but do not go all the way to the edges. Using the when of the spoon, gently smooth the top. Cover surf cheese filling with confection mixture. The confection thrash is thick so it is the weightier to dollop over the top, then gently spread, then using the when of the spoon.
7. Sprinkle streusel crumbs on top.
8. Place in preheated oven and torch well-nigh 56-70 minutes or until the part-way has set. Tent the top loosely with aluminium foil if it starts browning too much.
9. Cool 5-10 minutes in the pan, then transfer on a rack to tomfool completely. Use the overhangs of the parchment paper to lift the loaf from the pan.
10. Meanwhile, prepare the glaze. Stir powdered sugar with lemon juice. Start with 1 teaspoon of the juice and gradually add increasingly until desired consistency has reached. Drizzle over the confection and serve.

 

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