Lemon Cream Cheese Pound Cake
I started 2013 out right … eating dessert first. We had the traditional black eyed peas and fried cabbage, but before all of that, I had a slice of this Lemon Cream Cheese Pound Cake. It’s dense, creamy, a little sour, perfectly sweet and might I say all-around Zestuous.
I planted my lemon tree 8 ½ years ago. I didn’t know if it would grow in the deserts of Las Vegas, but I had to give it a shot. My husband and I prepared a raised bed with brick surround and filled it with fertile soil. We nestled 3 trees in the 12 foot by 4 foot area and planted gardenia on the surface.
But after a year, it was time for an Army move. We kept our home in Vegas, and thanks to my in-laws, the bed got a sprinkling of acidic fertilizer once or twice a year.
I moved back to the home every time my husband deployed, but I missed quite a few years of beautiful, fragrant summers when the blooms filled the garden. We almost always made it back for Christmas though when the fruit was ripe.
The first couple of years we were pleased when we had a bushel of fruit. Last year, I really hacked the tree. I don’t want it taller than my roof because I can’t reach the fruit, so I chopped a good 4-5 feet off it.
It’s the best thing I could have done to that tree. This year, we harvested around 300 lemons. They are soft, juicy and slightly sweet.
The time has come for us to move from this home. We’ll keep it and rent it, but I’ll let the tenants keep the bounty, and I’ll start a new grove. Our new home has a lot more land, and I have plans to prepare a Versailles-style Orangerie garden. It may be years before we reap the rewards, but after waiting 8 years for this harvest, I can attest…that it’s well worth the wait.
- 1 cup butter
- ½ cup cream cheese
- 2 ¾ cups sugar
- 6 eggs
- 3 cups (440 grams) all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 4 lemons
- 1 lemon
- ½ cup sugar
Cream butter, cream cheese and sugar together until thick and creamy.
Add eggs, one at a time.
Slowly add in flour, baking powder and salt. Then add juice of 4 lemons and zest of 1 lemon.
Butter a Bundt pan and pour the batter in the pan. Set on rimmed cookie sheet (just in case it overflows). Place in a cold oven.
Set the oven to 350 degrees and bake for one hour. Allow to cool for 10 minutes and turn out onto a cake platter.
In a small bowl, combine the juice of one lemon and ½ cup sugar.
Drizzle the cake with the lemon glaze and serve.