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Meyer Lemon and Cream Cheese Pound Cake
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Ingredients
Makes 9 cups batter
- 4 sticks (1 pound) unsalted butter, room temperature, plus more for pans
- 3 cups all-purpose flour, sifted, plus more for pans
- 2 tablespoons finely grated Meyer lemon zest
- 1 1/2 teaspoons coarse salt
- 3 cups sugar
- 8 ounces cream cheese, room temperature
- 5 large eggs, room temperature
- 2 tablespoons fresh Meyer lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon egg-yellow gel-paste food coloring
- 1/2 teaspoon lemon-yellow gel-paste food coloring (optional)
Directions
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Preheat oven to 325. Butter cake pans. Dust with flour, and tap out excess.
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Whisk together flour, lemon zest, and salt in a bowl.
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With a mixer on medium-high speed, beat butter and sugar until pale and fluffy, about 5 minutes. Beat in cream cheese. Reduce speed to low. Add eggs, one at a time, beating until incorporated after each. Beat in flour mixture in 3 additions, alternating with the lemon juice and vanilla, scraping down sides of bowl as needed. Beat in food coloring.
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Pour batter into prepared pans (batter amounts and cooking times follow). Bake until a toothpick inserted into centers comes out clean and cakes have pulled away slightly from sides. Let cool completely in pans on wire racks. Run a knife around edges of cakes to loosen. Unmold. Cakes can be wrapped tightly in plastic and refrigerated for up to 1 week.
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batter amounts and cooking times for 3-inch-deep round pans
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6-INCH: 3 cups batter, 55 to 60 minutes
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8-INCH: 5 cups batter, 65-70 minutes
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10-INCH: 8 cups batter, 70-75 minutes
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12-INCH: 12 cups batter, 80-85 minutes
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14-INCH: 17 cups batter, 85-90 minutes
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