Best Lemon Pound Cake With Cherry Streusel Topping Recipes
LEMON CHERRY CAKE
Our family loves cherries, so this cake is the perfect way to end any meal. The combination of sweet cherries and lemon peel gives the yellow cake a distinctive flavor, and no one can resist the yummy cream cheese topping. -Janice Greenhalgh, Florence, Kentucky
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 15
Steps:
- Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Pour into a greased 13x9-in. baking pan. Sprinkle with cherries. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For topping, in a bowl, beat cream cheese, lemon juice and peel until smooth. Beat in enough confectioners' sugar until mixture achieves desired consistency. Cut cake; top each piece with a dollop of topping.
Nutrition Facts : Calories 448 calories, Fat 16g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 306mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON POUND CAKE WITH CHERRY STREUSEL TOPPING
This pound cake uses half butter and half cream cheese and is topped with cherry filling and a crumb streusel. I came up with the recipe by mixing several different recipes together. This will make at least two large loaves, I usually make smaller loaves to pass out to friends.
Provided by curly top
Categories Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Beat together butter and cream cheese until creamy.
- While still beating add eggs and sugar.
- Add dry ingredients alternately with sour cream.
- Stir in vanilla, lemon juice and lemon rind.
- Pour into greased loaf pans.
- Streusel:.
- Mix streusel ingredients together until coarse and crumbly.
- Spoon a layer of cherry filling down the middle of each loaf (don't cover the entire top, just a strip down the middle).
- Sprinkle streusel over the entire top of each loaf.
- Bake at 325°F for 45 minutes (mini loafs) to 90 minutes (large loaves).
- Test frequently after one hour to allow for your oven and pans.
- Cool in pan before turning out.
Nutrition Facts : Calories 4709.2, Fat 219.1, SaturatedFat 132.4, Cholesterol 1175.9, Sodium 1831.8, Carbohydrate 641.1, Fiber 8.1, Sugar 373.4, Protein 57.4
CHERRY STREUSEL COFFEE CAKE
This is one of my family's favorite coffeecakes. The original recipe called for 3/4 cup evaporate milk with 1 Tbls. lemon juice in it and it was very good. However, using the sour cream and milk makes it even better. It is so moist and tender and delicious you will have to eat seconds! Works well for company or to give as a gift too. I always prepare it on Saturday night for Sunday morning. Just cover lightly with a towel.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h13m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour and sugar in a large bowl.
- Cut in butter until mixture is crumbly.
- Set aside 1/2 cup of the mixture.
- Add baking powder and baking soda to the remaining flour mixture.
- Put approximately 1/2 cup of sour cream (I use Breakstone Fat Free) in a 'liquid' measuring cup.
- Add enough milk to make 3/4 cup.
- Blend together well and add to dry ingredients along with beaten egg and extract; stir just until moistened.
- Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.
- Spread pie filling in shell.
- Drop small spoonfuls of remaining batter over pie filling.
- Stir almonds into reserved crumb mixture.
- Sprinkle evenly over cake.
- Bake in 350°F oven for 50 to 55 minutes.
LEMON STREUSEL CAKE
Whenever friends compliment me on my zesty cake, I say, "Thanks Mom!" Her recipe for Lemon Streusel Cake was among dozens I took with me when I turned 21 and left home. When I was growing up, we had five kinds of fruit trees plus a big garden in our yard. Many times during the summer, I'd be so full from snacking on the "crops" that I'd have trouble finishing supper! Today, I'm a nurse in a large hospital-but my husband and I look forward someday to living in the country.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Cut butter into cake mix until crumbly. Set aside 1 cup mixture for topping; stir in nuts and set aside. To remaining mixture, add milk and eggs; beat on high speed for 2 minutes. Pour into greased and floured 13x9-in. baking dish; set aside. , In a small bowl, beat the cream cheese, sugar, lemon juice and zest until blended. Drop by teaspoonfuls onto the batter and spread to edges of pan. , Sprinkle with reserved cake mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Store in refrigerator.
Nutrition Facts :
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