Lemon Cream Cheese Pound Cake With Strawberry Topping A Preheat the oven to 350°f. grease a 9 x 5 inch metal loaf pan and line the bottom and sides with parchment paper. in a medium sized bowl, whisk together the flour, baking powder, and salt. set aside. in the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and softened butter. Whisk frequently and bring the mixture to a low boil (8 10 minutes). add pureed strawberries and reduce heat to medium low, cover, and simmer for 10 minutes, whisking occasionally. remove from heat. using a fork, poke the warm pound cake and break up the bottom crust. do this all over the exposed cake.
Lemon Cream Cheese Pound Cake With Strawberry Topping A With a stand mixer using the paddle attachment or a hand mixer, beat the butter and cream cheese until smooth, about 2 minutes. add the sugar and beat on medium until light and fluffy, 2 minutes. with the mixer still running, add the whole eggs one at a time and then add the egg yolk followed by the lemon zest and strawberry extract. Preheat oven to 325ºf (163ºc). grease a 12 cup bundt pan. in a medium mixing bowl, using an electric hand held mixer beat butter (1 1 2 cups) and cream cheese (8 onuce) together until smooth and creamy. add sugar (3 cups) slowly, beating on medium speed until the mixture is light and fluffy. Add the sugar, increase the speed to high, and beat until light and airy, at least five minutes. add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. add the vanilla, almond, then the flour and salt all at once. beat just until incorporated. Preheat oven to 350 degrees f and place a rack in the center of the oven. 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. place all cake ingredients into the bowl of an electric mixer. mix on low speed for 1 minute to combine.
Lemon Cream Cheese Pound Cake With Strawberry Topping A Add the sugar, increase the speed to high, and beat until light and airy, at least five minutes. add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. add the vanilla, almond, then the flour and salt all at once. beat just until incorporated. Preheat oven to 350 degrees f and place a rack in the center of the oven. 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. place all cake ingredients into the bowl of an electric mixer. mix on low speed for 1 minute to combine. Use a whisk or fork to combine. in a medium bowl, add the eggs and whisk. add the yogurt, vanilla, lemon juice, and vegetable oil and whisk to combine. add the flour to diced strawberries and gently toss combine. add the wet ingredients to the flour mixture until almost combined, and fold in the strawberries. Pour batter into bundt pan and bake for 1 hour and 20 minutes, checking with a cake tester after 1 hour. cool the cake for 20 minutes in the pan before removing to a cake plate to cool completely. once cake is completely cool, prepare the strawberry coulis. add everything to a blender or food processor and process until smooth.
Lemon Cream Cheese Pound Cake With Strawberry Topping A Use a whisk or fork to combine. in a medium bowl, add the eggs and whisk. add the yogurt, vanilla, lemon juice, and vegetable oil and whisk to combine. add the flour to diced strawberries and gently toss combine. add the wet ingredients to the flour mixture until almost combined, and fold in the strawberries. Pour batter into bundt pan and bake for 1 hour and 20 minutes, checking with a cake tester after 1 hour. cool the cake for 20 minutes in the pan before removing to a cake plate to cool completely. once cake is completely cool, prepare the strawberry coulis. add everything to a blender or food processor and process until smooth.
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