Lemon Cream Cheese Pound Cake
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Lemon Cream Cheese Pound Cake

Adapted from dianasdesserts.com

Sunanda Sharma

Ingredients

10-serving
  1. 270 Grams Flour
  2. 50 Grams Corn flour
  3. 450 Grams Sugar
  4. 6 Eggs
  5. 1/4 Teaspoon Baking Soda
  6. 1/4 Teaspoon Salt
  7. 255 Grams Butter
  8. 225 Grams Cream Cheese
  9. 1 Teaspoon Vanilla Essence
  10. 3 Tablespoons Lemon juice
  11. 2 Teaspoons Lemon Rind
  12. 100 Grams Sugar
  13. 60 Millilitres Lemon Juice

Method

60 mins
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    Preheat oven to 160 degrees. Butter and flour a 10 inch bundt pan. keep aside.

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    Mix together flour, corn flour, salt and baking soda. Keep aside.

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    Beat cream cheese and butter until smooth. Add 450 gms sugar and beat the mixture for atleast 5 mins until light and fluffy.

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    Add eggs one at a time and beat well after each addition.

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    Mix in vanilla essence and lemon juice, followed by lemon rind.

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    Fold in the flour mixture into the above mixture in three additions.

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    Bake in the preheated oven for 1-1.5 hours.

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    Cool the cake in the pan for 10 mins and then flip it out of the pan.

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    Prepare the lemon syrup. For this, whisk together 100 gms of sugar and 60 ml lemon juice until sugar is dissolved.

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    Generously brush the lemon syrup over the cooled cake.

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    Sprinkle with granulated sugar and serve with strawberries.

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