iced lemon pound cake

iced lemon pound cake

• 23 Apr 2021

If you've been following my blog for a while, you know I love everything citrus. I found this recipe in a very old Philadelphia Cream Cheese cookbook whilst home in Brisbane over Easter and decided to give it a go with my own Jillian twist.

The twist? A layer of sharp lemon curd in the centre of the cake. I had some homemade lemon curd in the fridge so I decided to up the lemon quotient. I also had some candied lemon peel in the fridge so topped the iced cake with a few strands rather than lemon peel.

Here's the recipe for you which makes a small bundt cake. If you'd like to make a larger cake just double all the ingredients and the bake time should be unchanged. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Iced Lemon Pound Cake

Ingredients

125g full fat cream cheese, softened

1/2 cup caster sugar 

1 teaspoon vanilla

3 tps grated lemon rind

1 egg

1/2 cup neutral flavoured oil

1 cup self-raising flour, sifted

Pinch salt

60 mls lemon juice

2 tbs lemon curd, home made or shop bought

 

Icing

1/2 cup icing sugar, sifted

1/2 tsp melted unsalted butter

1 tbs lemon juice, extra

Lemon threads, for decoration if desired

Method

Grease and flour a small bundt pan and place in the fridge. Preheat the oven to 180°C conventional.

Combine the cream cheese, sugar, vanilla and lemon rind in the bowl of a food processor and process until smooth. Add the eggs and oil and whiz again until smooth. Add in the flour, salt and juice and continue to whiz until you have a smooth loose batter.

Pour 1/3 of the mixture into prepared pan then carefully spoon the lemon curd over the batter avoiding the sides. The curd will sink. Then gently pour the remaining mixture over the lemon curd. Tap the tin to level then bake in a moderate oven at 180°C for 35-40 minutes or until well risen and cooked when tested with a skewer. Allow to cool for 10 minutes in the pan before turning onto a wire rack to cool.

Icing

Combine the icing sugar with the melted butter then add enough lemon juice to form a thin icing. Drizzle over the cake and allow to set. Decorate with lemon threads if desired.

I took this cake over to a friend's house and she could really taste the lemon curd. The cake had a nice fine crumb and as it was so easy to make, I can see I'll be making this again.

See you all again next week with some more baking from my kitchen.

Bye for now, 

Jillian