Lemon Cream Cheese Pound Cake
By Annie13
1 Picture
Ingredients
- 1 package Duncan Hines plain butter recipe golden cake mix
- 6 tablespoons all-purpose flour
- 1 (8-ounce) package cream cheese, softened
- 4 large eggs
- juice of one large lemon plus enough water to bring to level to 1/2 cup
- zest from one large lemon
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 8 medium strawberries, halved
- 1 cup powdered sugar, sifted
- 2 tablespoons milk, if needed
Details
Level of difficulty Average
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Prepare the topping first. Cut 6 strawberries lengthwise, cut 1-2 slices from the middle of each strawberry. Chop the remaining ends and bits into small chunks.
Step 2
Spread the chopped strawberries out on a plate and sprinkle with some of the sifted powdered sugar. Use a spoon to lift and turn the fruit, coating them in the sugar. Allow to sit and macerate.
Step 3
Preheat oven to 350 degrees F and place a rack in the center of the oven.
Step 4
Lightly mist loaf pan and six of the muffin tin cups with cooking spray, then dust with flour. Shake out the excess flour. Set pans aside.
Step 5
Place all cake ingredients into the bowl of an electric mixer. Mix on low speed for 1 minute to combine. Scrape down sides of the mixer bowl, then beat on medium-high speed 3 minutes more.
Step 6
Fill 6 muffin tin cups 3/4 full with batter and pour the remaining batter into the prepared loaf pan, smoothing it out with the rubber spatula. Set muffin tin aside.
Step 7
Place the loaf pan onto a cookie sheet and bake for 50-60 minutes until it is golden brown and springs back when lightly pressed with your finger. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
Step 8
Run a long, sharp knife around the edge of the cake, invert it onto a rack, then invert it onto a serving platter so that it is right side up. Slice, top with macerated strawberry topping and serve.
Step 9
Slice the remaining strawberries so as to create round pieces to place on top of the mini cakes. While loaf cake is cooling, place a round strawberry slice on top of each mini cake.
Step 10
Place muffin tin in the oven and bake 20-25 minutes. Cool on a wire rack.
You'll also love
-
Strawberry and Mascarpone Tart
4.4/5
(20 Votes)
-
PINEAPPLE CREAM PUFFS
3.9/5
(229 Votes)
-
Sour Cream Banana Protein Bread
4.1/5
(9 Votes)
-
6 Ingredient Banana Bread
4.5/5
(11 Votes)
-
Easy Original Cheeseball Recipe
4.1/5
(41 Votes)
-
Bisquick Pie Crust
3.9/5
(212 Votes)
-
Lemon Loaf
4.5/5
(8 Votes)
-
Cheese Tarts
4.1/5
(24 Votes)
Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
Review this recipe