1/2 scant teaspoon of salt, omit if using salted butter
2 sticks of unsalted butter, room temperature
8 ounces cream cheese, softened
2 cups granulated sugar or 14 ounces
6 eggs, separated, room temperature
2 teaspoons of lemon zestor 2 tablesoons if you dont have lemon oil
1 teaspoon of Boyajian lemon oil
Glaze
1 teaspoon of butter
2/3 cup of powdered sugar
5-6 teaspoons fresh lemon juice
Instructions
Preheat oven to 325 degrees. Spray a light-colored tube pan or a 12 cup Bundt pan with flour added cooking spray.
Mix together flour and salt and set aside. In the bowl of a stand mixer beat the butter, cream cheese, and the sugar for a good 5 to 8 minutes on Speed 4, scaping down the sides of bowl occasionally. Add the egg yolks one at a time and beat for another 2 minutes. Beat in the lemon zest and lemon oil, scaping down the sides of the bowl periodically.
Stir, do not beat, in the flour and salt mixture.
In a separate bowl, beat the eggs whites until soft peaks form. Fold in the beaten egg whites into the cake batter, then pour into the greased pan.
Bake the cake for 60-80 minutes or until an inserted toothpick comes out clean or internal temperature reaches 210 degrees. Let cool in pan for 10 minutes, then invert and let cool on a rack completely.
To make the glaze, melt the butter in a large 2-cup microwave safe measuring cup. Add the powdered sugar and stir to coat. Add the lemon juice a teaspoon at a time, stirring until the glaze is a good consistency for drizzling. Drizzle over the cake by pouring it straight out of the measuring cup.
NOTES
I like to bake this cake at a slow, low temperature of 325 degrees. Mine is usually done in a little over an hour but if you are using a thicker pan or a lighter colored pan, it might take up to 90 minutes. Another tip. If you are using a stand mixer and only have one bowl, beat the egg whites first using the whisk attachment. Scrape them out of the bowl into another bowl to wait. Then proceed with the recipe using the paddle attachment.
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.
My friend Nancy Dismukes posted this recipe on Facebook and it sounded so good, Jim made it for our 2019 family reunion. We served it without the glaze for easy traveling and it was delicious. Not a crumb was left.
Serving
Suggestions
A rich cup of coffee
Originally Submitted
10/17/2019
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