Lemon Cream Cheese Pound Cake

Name: Lemon Cream Cheese Pound Cake
Ingredients: 2 cups cake flour ( 8 ounces); 1/2 scant teaspoon salt; 8 ounces unsalted butter (if you use salted, omit the salt), room temperature; 8 ounces cream cheese, softened; 2 cups (14 oz) granulated sugar; 6 large eggs, separated – room temperature; 2 teaspoons of lemon zest and 1 teaspoon of Boyajian lemon oil or just use 2 tablespoons of lemon zest; 1 1/2 teaspoons poppy seeds (optional); 1 teaspoon butter; 2/3 cup powdered sugar; 5-6 teaspoons fresh lemon juice

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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

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Ingredients

2 cups cake flour ( 8 ounces)
1/2 scant teaspoon salt
8 ounces unsalted butter (if you use salted, omit the salt), room temperature
8 ounces cream cheese, softened
2 cups (14 oz) granulated sugar
6 large eggs, separated – room temperature
2 teaspoons of lemon zest and 1 teaspoon of Boyajian lemon oil or just use 2 tablespoons of lemon zest
1 1/2 teaspoons poppy seeds (optional)
1 teaspoon butter
2/3 cup powdered sugar
5-6 teaspoons fresh lemon juice