WebStep 1. ADD eggs one at a time, beating after each addition. Before cutting, let the glaze sit for 15 minutes. each) PHILADELPHIA Cream Cheese (12 oz. Beat sugar into butter mixture until light and fluffy. Use the comment form below to begin a discussion about this content. Add the softened gelatine and stir until melted. Mix the butter and cream cheese together well. Preheat the oven to 325 degrees F (165 degrees C). Thank you!!! Cooking Class: Strawberry Cream CheeseSwirled Lemon Cornmeal Pound Cake. Beat in extracts. Beat on medium speed with an electric mixer until the mixture if fluffy. 3. Cool cake in pan 10 minutes. Place 3 sticks of the unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). After waffling back and forth for a bit, I decided to go with the lemon option for todays cheesecake experiment. In a Blender: Mix softened butter and sugar until they are fluffy and light. And my long history of pound cake disappointments began fading away. Beat in the lemon juice, vanilla extract, lemon extract, orange extract, and salt. Beat in lemon juice, vanilla, extracts and salt. Do not mix too much, as the batter will be thick. Cream butter well, add cream cheese. Remove cake from the oven and allow to cool for 2 hours inside the pan. This site uses Akismet to reduce spam. The picture below shows 2 pound cake disasters I experienced before landing on the perfect pound cake recipe and method. Web1 cup butter, softened 1-1/4 pkg. Combine the flour, baking powder and salt; beat into creamed mixture until blended. Since cottage cheese should make for a lighter dessert than cream cheese, the lemon flavor will probably be a good complement. The Most Ultimate Buttery Cream Cheese Pound Cake, Southern Living's Cream Cheese Pound Cake. Beat in extracts. All ingredients (including eggs and cream cheese) must be at room temperature. Loosen cake from sides of pan; carefully invert onto a stackable cooking rack, keeping pan over cake. One pound cake makes enough for 12 servings. Grease and flour two loaf pans or one Bunt pan that holds 12 cups. 3. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Tangy meets oh-so-sweet in this Strawberry Cream Cheese-Swirled Lemon Cornmeal Pound Cake beauty. Strawberry Swirl Pound Cake with Blueberry Sauce, Strawberry Swirl Lemon Cream Cheese Pound Cake. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. 3. Web1 (8 ounce) package Philadelphia Cream Cheese 3 cups sugar 6 eggs 3 cups cake flour 1 teaspoon vanilla flavoring directions Note: 3 sticks of butter equal 3/4 lb. Sign up for our newsletter for exclusive recipes, coupons, and promotions. Lemon Sour Cream Pound Cake is a moist and flavorful cake topped with a citrusy glaze. Beat in lemon juice, vanilla, extracts and salt. Any likelihood of disaster if I were to mix a cup or so of cherries in the batter? Beat cream cheese and sugar in a large bowl with an electric mixer until well blended. Pour the cake batter into a Bundt pan or tube pan. Enough from me! BEAT sugar, butter and cream cheese in large bowl until light and fluffy. Add softened cream cheese and allow to whip for 2-3 minutes Add Eggs, One at a time and allow to be fully mixed in. salt 1 cup powdered sugar Add to cart 3. Sign up for newsletter today. SIFT Swans Down Cake Flour and measure out 3 Gradually add sugar. 4. WebTo make the base: Combine together the biscuit crumbs and melted butter and press into the base of an 20 cm loose-bottomed cake tin and chill whilst preparing the filling. Thanks, This post may contain affiliate links. Add the eggs one at a time and let them mix in completely. Trinocular Microscope with DIN Objective and Camera 40x - 2000x, Junior Medical Microscope with Wide Field Eyepiece & LED 100x - 1500x, Slit Lamp Microscope Haag Streit Type : Three Step Drum Rotation, Trinocular Inverted Metallurgical Microscope 100x - 1200x, Binocular Inverted Metallurgical Microscope 100x - 1200x. Mix for 1 minute after each egg. Pour the cake batter into a Bundt pan or tube pan. Bake at 325 for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Once it comes out completely clean, the pound cake is done. Regular lemons are a great substitute if you can't find Meyer lemons. Coat a tube pan or bundt pan with solid vegetable shortening, sugar, or Wilton cake release. 4. Add the softened gelatine and stir until melted. Bring all ingredients to room temperature before beginning. Cream butter well, add cream cheese. Lemon Cream Cheese Pound Cake Grand Diamond Seasoning baking soda, salt, lemons, milk, powdered sugar, lemon juice and 7 more Wild Blueberry Lemon Mix in half of the sugar until combined. SIFT Swans Down Cake Flour and measure out 3 Check again in one hour. Reserve 1/4 cup crumb mixture; press remaining onto the bottom of a 13x9-inch pan. Mix together graham crumbs and butter in a medium bowl until well combined. Place 6 large eggs and 1 cup sour cream on the counter. ADD eggs one at a time, beating after each addition. Add melted butter and whisk with a fork until coarse crumbs form. Theres a simplistic beauty about pound cake it doesnt need glaze, frosting, bells, or whistles. Meanwhile heat 75 ml of the cream until warm. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. * Percent Daily Values are based on a 2,000 calorie diet. Add melted butter and whisk with a fork until coarse crumbs form. Since cottage cheese should make for a lighter dessert than cream cheese, the lemon flavor will probably be a good complement. Add the dry ingredients and mix them in until they are almost all mixed in. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake. Bake for an hour to an hour and a half. Its a little too sweet for my taste, so next I bake this, Ill drop the sugar to 2 cups. Bake for 6070 minutes, or until a toothpick stuck in the middle comes out clean or with "dry" crumbs. Web1 cup butter, softened 1-1/4 pkg. Add Lemon juice, Lemon Zest, vanilla, and salt. 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. PS. Mix in the vanilla extract and lemon extract. WebStep 1. Step 2. 4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened. BEAT sugar, butter and cream cheese in large bowl until light and fluffy. Add eggs, one at time, beating after each addition. Pour the cake batter into a Bundt pan or tube pan. Set aside. Stir together flour, sugar, brown sugar, and salt. Im confident this is the best pound cakeand Im showing you exactly why: You can easily halve this recipe for a loaf pan or try my mini pound cakes recipe. Too often commercially processed items contain ingredients that compromise consumers' overall health. Bake at 325 degrees F (163 degrees C) for 1 1/2 hours (gas oven 1 hour) [from the time you turn the oven on]. I have delicious lemon pound cake, raspberry swirl pound cake, and brown butter pound cake in my back pocket, but regular pound cake has always been a disappointment. Put a toothpick in the middle to see if it's done. My sister in law loves mace cake. Let Content Copyright 2022 Eatonville Dispatch News. Lemon Cream Cheese Pound Cake Preheat oven to 325 In a Mixer: Cream softened butter and sugar for until light and fluffy. Amy Treasure gingernut biscuits, double Biscuits 454 Show detail Preview View more After waffling back and forth for a bit, I decided to go with the lemon option for todays cheesecake experiment. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. Juice and rind of a lemon Or one teaspoonful of vanilla 1 teaspoonful melted butter. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Fantastic cake. Instructions. Add in 3 eggs one at a time mixing for 1 minute after each egg. Step 2. Let cheese and butter soften. ; To make the filling: Soak the gelatine in a bowl of cold water until softened, then drain well. Cooking Class: Strawberry Cream CheeseSwirled Lemon Cornmeal Pound Cake. 1 cup powdered sugar; 4 Tbsp. Webdirections. Cream together the butter, and cream cheese. vanilla extract 3-1/3 cups all-purpose flour 1/2 tsp. The colour of the mixture will change slightly. Philadephia Cream Cheese; 2 3 Tbsp. I let it cool for 2 hours. Learn how your comment data is processed. Follow our tips and tricks to ensure your bakes turn out perfectly swirled with every slice. In a stainless four-quart mixing bowl, beat butter and cream cheese on high speed of handheld mixer for 1 minute, or until blended (mixture will form a stiff paste). It wasso hard for me to tackle this recipe because pound cake can easily turn out dry, rock solid, and/or lacking flavor. Add the eggs one at a time and let them mix in completely. Juice and rind of a lemon Or one teaspoonful of vanilla 1 teaspoonful melted butter. I have read that an internal temperature of 210 would ensure the cake is baked all the way through. Bang the pan on the counter once or twice to bring up any air bubbles. Instructions. ), softened, divided 2 cups granulated sugar 5 eggs, at room temperature 3/4 cup milk 1/2 cup Meyer lemon juice, divided 2 Tbsp. Cream together the butter, and cream cheese. March 3, 2023. Pound cake is a large heavy cake and requires a cooler oven. Grease and flour a 10-inch tube pan. Then, add sugar until smooth and creamy. Cooking Class: Strawberry Cream CheeseSwirled Lemon Cornmeal Pound Cake. Major upgrade from regular pound cake. To prevent a ruined cake, follow the baking time and temperature closely. Once the 6th egg is combined, stop the mixer and add the cake flour, baking powder, and salt. Whether baking alone or with the family, try this recipe, courtesy of "The Pampered Chef Stoneware Inspirations" (The Pampered Chef, Ltd). Blend in on low speed lemon juice, vanilla, lemon extract and salt. Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bake at 325 for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. I used the high priced Luxardo cherries. Here are the ingredients for cream cheese pound cake and why each is used. Add flour gradually, then add vanilla flavour. Add the softened gelatine and stir until melted. ), softened, divided 2 cups granulated sugar 5 eggs, at room temperature 3/4 cup milk 1/2 cup Meyer lemon juice, divided 2 Tbsp. Add egg mixture to cream cheese mixture in four additions, beating 2 minutes after each addition. 1 cup sugar 1 cup sour cream 1 lemon, zested and juiced 4 large eggs Directions Preheat the oven to 325 degrees F (165 degrees C). Make sure each egg is mixed in before adding the next. Meyer lemon zest; 3 and 1/3 cups all purpose flour; 1/2 tsp. Add the eggs, one at a time, beating well after each addition. Serve with whipped cream, fresh berries, raspberry sauce, strawberry sauce, blueberry sauce, and/or homemade lemon curd. Mix in the milk, 1/3 cup Meyer lemon juice, zest, and vanilla. Combine the flour, baking powder and salt; beat into creamed mixture until blended. Halfway through baking, loosely tent the cake with aluminum foil to prevent over-browning. Mix for 2 to 3 minutes after adding softened cream cheese. Loosen cake from sides of pan; carefully invert onto a stackable cooking rack, keeping Add flour; beat until smooth. Add the eggs one at a time and let them mix in completely. Allow to cool to room temperature, then place in the refrigerator until thoroughly chilled, about 4 hours. each) PHILADELPHIA Cream Cheese (12 oz. Pour batter into pan. Planning to use them again and add a little almond extract. Mix together the batter in the bowl of a stand mixer, scraping the sides of the bowl regularly. Allow to cool completely. Pour over the warm cake and let it run down the sides. WebDid you know that a pound cake actually tastes better the day after it has been baked? Lemon Cream Cheese Pound Cake 3 cups Cake Flour 1 teaspoon Salt 4 Large Eggs (room temperature) 2 Large Egg Yolks (room temperature) cup Milk (1%, 2%, or whole) cup Fresh Lemon Juice 2 teaspoon Vanilla Extract 1 cups Unsalted Butter (room temperature) 6 oz Cream Cheese (softened) 3 cups Granulated Sugar (or organic Your daily values may be higher or lower depending on your calorie needs. Pound Cake with Lemon Cream Cheese Set the oven to 325. 1. For glaze: Combine 1 1/2 cups powdered sugar and enough lemon juice to make a thick frosting. Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Place 3 sticks of the unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Add in the rest of the sugar, mixing well. Add in the rest of the sugar, mixing well. Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Gradually add sugar. Thanks for sharing! Each issue ofTaste of the Southis filled with more than 60 wonderful recipes and delightful information on the South's favorite foods. Halfway through baking, loosely tent the cake with aluminum foil to prevent over-browning. You must have JavaScript enabled to use this form. ** Nutrient information is not available for all ingredients. baking powder 1 tsp. Beat sugar into butter mixture until light and fluffy. Gluten-free bagels for breakfast or anytime, Recipe: This hearty meal chases away the chill, A magical dessert for Halloween gatherings, cup (112 sticks) butter, softened (do not substitute margarine), 1 teaspoon Pantry Double Strength Vanilla. 3. Preheat oven to 325 F. Spray Stoneware Fluted Pan with nonstick cooking spray. Add the other 3 eggs one at a time. fluted tube pan. To make the cream cheese filling, mix softened cream cheese, sugar, and vanilla (or lemon) extract, egg white and flour just to combine. Let Nothing less would do for a Sally recipe. lemons, powdered sugar, PHILADELPHIA Cream Cheese, flour, juice and 4 more Easy Lemon Cheesecake (No Bake!) Place 3 sticks of the unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let cheese and butter soften. Meyer lemon zest 2 tsp. Lemon Cream Cheese Pound Cake 3 cups Cake Flour 1 teaspoon Salt 4 Large Eggs (room temperature) 2 Large Egg Yolks (room temperature) cup Milk (1%, 3.3/5 (3) Category: Dessert Cuisine: Grease and flour bundt cake pan. Meyer lemon juice The batter will be a little thick and very creamy. Cream butter well, add cream cheese. Step 3. Beat on medium speed with an electric mixer until the mixture if fluffy. Meyer lemon zest; 3 and 1/3 cups all purpose flour; 1/2 tsp. How To Make Lemon Cream Cheese Pound Cake First make the crumb topping. 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. Beat on medium speed *just* until combined. Combine the sugar, butter, and cream cheese in a mixing bowl. (Do not undermix). Philadephia Cream Cheese; 2 3 Tbsp. Lemon Cream Cheese Pound Cake 3 cups Cake Flour 1 teaspoon Salt 4 Large Eggs (room temperature) 2 Large Egg Yolks (room temperature) cup Milk (1%, 2%, or whole) cup Fresh Lemon Juice 2 teaspoon Vanilla Extract 1 cups Unsalted Butter (room temperature) 6 oz Cream Cheese (softened) 3 cups Granulated Sugar (or organic By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. No problems. Pour batter into pan. Beat in lemon juice, vanilla, extracts and salt. baking powder; 1 tsp. Use the ingredients and measurements listed. After persistent recipe testing with many failures, I found the best ratio of ingredients to produce a moist, dense, and flavorful pound cake. In a small batter bowl, whisk eggs, milk and vanilla until blended. Keep on the counter for 3 to 4 days in an airtight container. A light layer of graham cracker crumbs adds crunch to this luscious lemon cheesecake recipe. ), softened, divided 2 cups granulated sugar 5 eggs, at room temperature 3/4 cup milk 1/2 cup Meyer lemon juice, divided 2 Tbsp. Add Lemon juice, Lemon Zest, vanilla, and salt. Using 9 simple ingredients, this cream cheese pound cake recipe will be your new favorite. salt 1 cup powdered sugar Add to cart cream cheese and granulated sugar with mixer for 1 minute or until light and fluffy. Bake at 325 for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Add in the rest of the sugar, mixing well. Tangy meets oh-so-sweet in this Strawberry Cream Cheese-Swirled Lemon Cornmeal Pound Cake. 1 (8-ounce) box cream cheese softened 3 cups sugar 6 large eggs 3 cups all-purpose flour 1/2 teaspoon salt 1/4 cup fresh lemon juice 1/3 cup fresh lemon zest 1 tablespoon lemon extract 1 teaspoon vanilla extract Glaze: 2 cups powdered sugar sifted 2-4 tablespoons fresh lemon juice Instructions Make the Cake: Preheat oven to 325 degrees. This is a large heavy cake so dont be alarmed if it takes longer in your oven. Heat oven to 325 degrees. 2. Spray 10-inch tube pan, 12-cup fluted tube pan or two 9 x 5-inch loaf pans with flour no-stick cooking spray. In a bowl, mix together butter and powdered sugar. Cooking at home enables anyone to customize ingredients and gain control of the foods they eat. Stir together flour, sugar, brown sugar, and salt. Preheat the oven to 350F. Lemon and cream cheese are added to the pound cake batter for a light tang, and homemade strawberry jam is swirled throughout the cake. salt; For the glaze. Lemon Cream Cheese Pound Cake 3 cups Cake Flour 1 teaspoon Salt 4 Large Eggs (room temperature) 2 Large Egg Yolks (room temperature) cup Milk (1%, 3.3/5 (3) Category: Dessert Cuisine: This recipe produces a perfect cream cheese pound cake. Amy Treasure gingernut biscuits, double cream, double cream, lemons juiced and 5 more Oreo Cookie Balls PHILADELPHIA Cream Cheese Baker's Semi-Sweet Chocolate, Oreo cookies, Philadelphia Cream Cheese Sprinkle with powdered sugar or prepare glaze, if desired. It looks delicious and Im anxiously waiting for it to finish baking.I have a strong feeling my reliable go to recipe is in danger of being replaced. Let us know how it goes! Arrange a rack in the middle of the oven and heat the oven to 325F. Heat oven to 325 degrees. Grease and flour a 10-inch tube pan. Add the sugar and lemon zest and beat for 23 minutes, until the mixture is light and creamy. Read our, Sally McKenney is a professional food photographer, cookbook author, and baker. 8 ounces cream cheese (, softened to room temperature), cup unsalted butter (, softened to room temperature), Lemon slices or zest (for garnish (optional)). Juice and rind of a lemon Or one teaspoonful of vanilla 1 teaspoonful melted butter. Heat the oven to 325 degrees, and grease a bundt pan well. Add eggs, one at a time. Beat sugar, margarine and cream cheese on large bowl until fluffy. I shared some with my neighbors and they absolutely loved it! Mix for 1 minute after each egg. All ingredients (including eggs and cream cheese) must be at room temperature. Combine the sugar, butter, and cream cheese in a mixing bowl. Don't overmix. To make the cream cheese filling, mix softened cream cheese, sugar, and vanilla (or lemon) extract, egg white and flour just to combine. Step 3. Pour batter into pan. I didnt realize that I had no sour cream when I started, but I substituted some 10% MF plain yogurt and it worked brilliantly! 1 (8-ounce) box cream cheese softened 3 cups sugar 6 large eggs 3 cups all-purpose flour 1/2 teaspoon salt 1/4 cup fresh lemon juice 1/3 cup fresh lemon zest 1 tablespoon lemon extract 1 teaspoon vanilla extract Glaze: 2 cups powdered sugar sifted 2-4 tablespoons fresh lemon juice Instructions Make the Cake: Preheat oven to 325 degrees. * Percent Daily Values are based on a 2,000 calorie diet. Cool, then invert: Let the pound cool for about 2 hours in the pan, then invert onto a serving plate and cool completely before serving. Blend in on low speed lemon juice, vanilla, lemon extract and salt. Add softened cream cheese and allow to whip for 2-3 minutes Add Eggs, One at a time and allow to be fully mixed in. Beat in extracts. Please see our FAQ page for many answers to common questions. Add the eggs one at a time and let them mix in completely. Add eggs, one at time, beating after each addition. Bake 55 to 60 minutes or until cake tester inserted near the center comes out clean. Spread glaze over top of cake. fluted tube pan. Directions Preheat oven to 325 degrees F (160 degrees C). Add egg mixture to cream cheese mixture in four additions, beating 2 minutes after each addition. 1 (8-ounce) box cream cheese softened 3 cups sugar 6 large eggs 3 cups all-purpose flour 1/2 teaspoon salt 1/4 cup fresh lemon juice 1/3 cup fresh lemon zest 1 tablespoon lemon extract 1 teaspoon vanilla extract Glaze: 2 cups powdered sugar sifted 2-4 tablespoons fresh lemon juice Instructions Make the Cake: Preheat oven to 325 degrees. Grease and flour bundt cake pan. 8 ounces cream cheese, room temperature 6 large eggs 2 lemons, finely zested 3 cups sifted Swans Down Cake Flour 3 cups sugar 1/8 teaspoon vanilla extract 1/4 cup lemon juice, for glaze 1 cup sugar, for glaze How to cook: PREHEAT oven to 325F BUTTER and lightly flour bundt pan. Cold ingredients do not emulsify together and the pound cake wont bake properly. Grease and flour bundt cake pan. Web1 (8 ounce) package Philadelphia Cream Cheese 3 cups sugar 6 eggs 3 cups cake flour 1 teaspoon vanilla flavoring directions Note: 3 sticks of butter equal 3/4 lb. Add flour; beat until smooth. Yellow Cupcakes with Milk Chocolate Frosting, Homemade Monkey Bread (aka Cinnamon Roll Bites), Red Velvet Cake with Cream Cheese Frosting. Fresh lemon zest Large eggs Vanilla extract Lemon extract For the glaze: Fresh lemon juice Confectioners sugar Instructions: Step 1. Mix in half of the sugar until combined. Add Lemon juice, Lemon Zest, vanilla, and salt. You need an account to like and rate recipes, comment, and share a recipe with the community. Beat sugar, margarine and cream cheese on large bowl until fluffy. Then, add sugar until smooth and creamy. After persistent recipe testing with many failures, I found the best ratio of ingredients to produce a moist, dense, and flavorful pound cake. 3. baking powder 1 tsp. Have you ever used an instant thermometer to check if a cake is done? Mix for 2 to 3 minutes after adding softened cream cheese. The topping from my pecan pie cheesecake would also be fantastic spooned over each slice. Mix in the flour a little at a time until it is all mixed in. Web1 (8 ounce) package Philadelphia Cream Cheese 3 cups sugar 6 eggs 3 cups cake flour 1 teaspoon vanilla flavoring directions Note: 3 sticks of butter equal 3/4 lb. Cool completely. Oops! Beat in the eggs one at a time. Add the eggs one by one, scraping the bottom after each one. Use a toothpick to test for doneness. directions Preheat the oven to 325 degrees F. Grease and flour a 10-inch tube pan or 12-cup Bundt pan. directions Preheat the oven to 325 degrees F. Grease and flour a 10-inch tube pan or 12-cup Bundt pan. baking powder 1 tsp. Mix in the vanilla extract and lemon extract. Grease and flour a Bundt pan. Absolutely DIVINE. Spray 10-inch tube pan, 12-cup fluted tube pan or two 9 x 5-inch loaf pans with flour no-stick cooking spray. All rights reserved. Step 2. Submit your question or recipe review here. I flipped it out of the Bundt pan and it came out perfectly! Thank you! Add sugar and beat until fluffy. I noticed it getting a little dark around the 50 min mark so I tested it with a toothpick and it was done. Combine the sugar, butter, and cream cheese in a mixing bowl. Can I substitute salted butter for unsalted butter? Add the vanilla and stir. Place 6 large eggs and 1 cup sour cream on the counter. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 1 cup sugar 1 cup sour cream 1 lemon, zested and juiced 4 large eggs Directions Preheat the oven to 325 degrees F (165 degrees C). This site requires JavaScript. Something went wrong while submitting the form. Step 3. (8 oz. Reserve 1/4 cup crumb mixture; press remaining onto the bottom of a 13x9-inch pan. Lemon Cream Cheese Pound Cake Grand Diamond Seasoning baking soda, salt, lemons, milk, powdered sugar, lemon juice and 7 more Wild Blueberry Lemon Brighten your day with this recipe for Meyer Lemon Pound Cake with Cream Cheese Glaze!