MEYER LEMON POUND CAKE WITH CREAM CHEESE GLAZE

Meyer Lemon Pound Cake with Cream Cheese Glaze image

Brighten your day with this recipe for Meyer Lemon Pound Cake with Cream Cheese Glaze! Tart Meyer lemon juice and zest compliment the rich cream cheese glaze in this delectable Meyer lemon pound cake, making it the perfect addition to any springtime dessert spread.

Provided by My Food and Family

Categories Recipes

Time 2h15m

Yield 12 servings

Number Of Ingredients 12

Ingredients

1 cup butter, softened
1-1/4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened, divided
2 cups granulated sugar
5 eggs, at room temperature
3/4 cup milk
1/2 cup Meyer lemon juice, divided
2 Tbsp. Meyer lemon zest
2 tsp. vanilla extract
3-1/3 cups all-purpose flour
1/2 tsp. baking powder
1 tsp. salt
1 cup powdered sugar

Steps:

Preheat the oven to 350°F. Grease and flour a Bundt pan.
Cream together the butter, 1 pkg. cream cheese and granulated sugar with mixer for 1 minute or until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Mix in the milk, 1/3 cup Meyer lemon juice, zest, and vanilla.
In a separate medium sized bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet in 3 stages, folding the batter together until just incorporated. Don't overmix.
Pour the batter into the Bundt pan and bake for 50 to 60 minutes or until toothpick inserted near center comes out clean.
Cool on a wire rack before removing from pan to glaze.
To make the glaze, whisk together the powdered sugar, remaining cream cheese, and remaining Meyer lemon juice, adding the juice gradually until you get the consistency you desire.
Drizzle on the glaze and serve!

Nutrition Facts : Calories 560, Fat 26 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 145 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g