Cream Cheese Pound Cake w/Lemon Glaze

Name: How to cook Cream Cheese Pound Cake w/Lemon Glaze - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 servings
Cuisine: Us

Introduce

Chef :

SherryRandall: The Leftover Chronicles

Cream Cheese Pound Cake w/Lemon Glaze

This isn’t an original recipe but it is an adjusted recipe. It will, however, be the base for all my low carb pound cakes from now on. This is rich and moist and will be gone by tomorrow. I have a lemon tree so I used my own fresh Myer lemon juice for the glaze. Good ole carbquick. This is loaded with fiber and protein but who cares lol it’s 2 net carbs per 1/16 of the entire cake. It’s not even remotely low fat but it is extremely low carb. I could skinny this recipe down with margarine and low fat cream cheese but not today. Maybe next time.

Ingredient

Food ration :

16 servings

Cooking time :

55 minutes

3 1/2 cups

carbquick

whole eggs

2 sticks

butter, softened

1 (8 oz)

block cream cheese, softened

1 1/2-2 cups

swerve powdered sugar, depending on how sweet you like it

Pinch

salt

1 cup

swerve powdered sugar

Cooking instructions

* Step 1

Preheat oven to 325. Beat first 7 ingredients together in a mixer bowl, scraping down the sides often, for 1 minute. Beat the cake on medium for 3 minutes more.

* Step 2

While the cake beats, prepare your pan, I used a Bundt pan. Grease and flour we’ll OR spray with bakers joy spray. It’s oil and flour mixed.

* Step 3

Pour batter into prepared pan and smooth out the top. Slide into oven and bake until center bounces back and a toothpick comes out clean. Allow to cool 5 minutes before flipping it on a plate.