Lemon Cream Cheese Pound Cake: Vintage Recipe: Calls for Margarine: Use Butter Instead #poundcake

Lemon Cream Cheese Pound Cake: Vintage Recipe: Calls for Margarine: Use Butter Instead
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Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake: Southern Style #Mesomakingit
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Hey YouTube so today we got to be baking a lemon cream cheese pound cake it’s gonna be real good this is an old-fashioned southern favorite and so let’s go ahead and get started so we’re going to take our here we have three sticks of butter and all everything that

You see here is at room temperature so we’re going to take our three sticks of butter the important thing is that it’s real room temperature so we have the butter at room temperature and by the way in this recipe you can you don’t have to use butter you can use margarine

I don’t really buy margarine at all for anything I use butter for everything that I’m cooking I’m making I stopped using margarine years ago and every now and then if I have a recipe or something that just requires margarine I may you know purchase some margarine for that

But in general I don’t have markers in my house put in 1 8 ounce package of cream cheese and you see here that I have already taken this cream cheese and it’s room temperature also very soft I’ve already taken it and just cut it into cubes let’s just make it cream

Easier and quicker here we have three cups of sugar and I’m just going to run this sugar through a sieve so now I have sifted my three cups of sugar and I’m just going to go ahead and get it down into the mixing bowl and

We’re going to go ahead and let her rip we’re going to just let this beat for a few minutes till it gets nice and fluffy I’m going to put in just a dash of table salt and one teaspoon of pure lemon extract and one half teaspoon of vanilla

Flavoring let it mix some more and now I’ve got to go ahead and let get in my eggs here I have 6 large eggs and they are at room temperature so I’m just going to be putting these eggs in one at a time I’ll put in one egg and allow it to

Incorporate before I put in the next egg and the reason I’m doing that is just so that I don’t over flood the bowl with a lot of liquid at one time and also just in case there’s a little shell or one of the eggs is bad I’m not introducing that

Egg into my mixture of all this cream cheese sugar and butter someone moves on that if you get a bad egg you don’t all of your good ingredients you can just throw that egg out and replace it so camping in my last and final egg in just a moment

And I’ll let that be just a while longer before I put it in my next ingredient so here I have my three cups of plain flour heaven in the sieve and I’m going to go ahead and begin to just sift it this is one and a half teaspoon of fresh

Squeezed lemon juice it has the pulp in it and it has some lemon on zest in it here I have one package of jell-o instant pudding this is the lemon flavoring and I’m going to just get that right down into my cake batter now I’m spooning in my flower so I do

Have this speeded up so it’s not going as fast as it looks but you want to spoon in all that flower okay I just scraped down the sides of my bowl and I’m going to let it beat a little while longer here I have my own tube cake pan

My pound cake pan this is the black Teflon kind it’s a very large pan because this is a very large cake that we’re going to make a lot of batter here I’ve already greased my pan with butter and then I’ve just put in flour on the

Inside and just shook it around all of the pan so if all the interior of the pan is getting coated with the flour and the butter mixture okay let me get some of this cake mix off of the paddle can you see how thick and rich this batter is you’re going to

Have to spoon this batter in because it’s much too much thickness to put your try to pour it so you want to use a really big spoon and spoon that batter in just take a few minutes and I might use a spatula just to get the rest of this out

Taking that same special I’m just going to smooth out the bottom and I’m going to get it into this preheated 325 degree oven where it’s coming back for 90 minutes now here you see it out I’ve just taken it out I’m elated sitting here on these racks just to cool here I

Have laid a icing with two cups of powdered sugar 1/4 cup of milk 2 tablespoons of lemon juice and 1/2 teaspoon of lemon flavoring just mix that together drizzle it on the cake you see how good this looks delicious guys this is so easy to do this cake is so

Delicious you won’t believe that you made it but your family will love it thanks for watching