Treat yourself to this Meyer Lemon Pound Cake with Cream Cheese Ice Cream recipe. The tangy taste of the zest and juice of Meyer lemons adds plenty of flavor to the rich cream cheese frosting of this delicious pound cake. This is the dessert par excellence of spring.
° 3 1/3 cups flour
° 1/2 c. MAGIC baking powder
° 1 c. salt
° 1 cup butter, softened
° 1-1 / 3 pack Philadelphia Brick Cream Cheese
° 1 cups granulated sugar
° 4 eggs
° 2/4 cup milk
° 2 c. zest and 1/2 cup juice , divided
° 1 c. vanilla
° 1 cup icing sugar
Heat oven to 350 ° F.
Heat oven to 350 ° F. Grease & flour a 3 l fluted chimney pan.
Cream butter, 1 pack of cream cheese & granulated sugar with a mixer, one min .
Add the eggs, whisk very well after every addition.
Mix milk/ the zest of the Meyer lemons/ 1/3 cup juice of the Meyer lemons & the vanilla.
In a medium bowl, beat flour/baking powder / salt.
Add dry ingredients to the wet mixture in 3 lot, foil the dough only to integrate . .
Cast the dough to the prepared fireplace pan; bake 61 min.
Allow the cake cool before remove it of the mold & frosting it.
To do the frosting, beat icing sugar/rest cream cheese/ and rest juice from the Meyer lemons, join the juice progressively .
Spread icing on the cake & serve !