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Receta Grilled Lemon Cream Cheese Pound Cake with Amos' Lemon Marmalade
 Grilled Lemon Cream Cheese Pound Cake |
 Ingredients. |
 Cream cheese and sweet butter at room temperature. |
 Cream for 8-10 mintues until light and fluffy. |
 Add remaining ingredients except flour and eggs. Cream for 5 additional minutes to combine. |
 Grease a 9x5 loaf pan. |
 Add flour and beat to combine. Mixture will be stiff. |
 Add eggs one at a time to thoroughly combine. |
 Turn batter in loaf pan and bake for 60 minutes or until a cake tester comes clean from the center of the cake. |
 Dissolve sugar in lemon juice over heat or in a microwave. Do not boil. |
 Let cake rest in the pan for 15 minutes after removing from the oven. |
 Let cake rest for several hours before cutting. |
 Slice and soak each piece with lemon syrup. Grill slices on the BBQ until browned on both sides. |
 Serve with Amos' lemon marmalade, vanilla ice cream, a sprig of mint and confectioner's sugar. |
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This pound cake is adapted from two recipes in the King Arthur Baking Companion Cookbook. I made Chef Amos Miller's Lemon Marmalade this week with lemons off our Meyer lemon tree. The marmalade sounded like a great match for this pound cake. I grilled the pound cake slices on the grill for a crunchy outside with a soft interior which I soaked with a sweet lemon syrup before grilling. Served with the marmalade, the best vanilla ice cream you can find, mint and sprinkled with confectioner's sugar it makes for a decadent dessert. Thanks Amos for the great marmalade recipe. Enjoy!
Ingredientes
- 8 Tbs sweet butter (4 oz.) at room temperature.
- 6 oz cream chees at room temperature.
- 1/2 tsp salt
- 1 cup sugar (7 oz.)
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- 1 3/4 cup all purpose flour
- 4 large eggs at room temperature
- 1 generous cup of Amos' Lemon Marmalade. CES link is provided
- 1/2 cup sugar
- 1/2 cup lemon juice
- confectioner's sugar and mint for garnish
Direcciones
- Preheat oven to 350^. For convection heat to 325^.
- Beat together butter and cream in a mixer until soft and fluffy. About 8-10 minutes.
- Add the salt, sugar, extract and baking powder and beat for 5 minutes.
- Add the flour, beating well and scraping the bottom and side of the bowl to combine. The batter will be stiff.
- Add the eggs one at a time, beating and scraping the sides and bottom after each addition.
- Spoon the batter into a greased 9x5 loaf pan. Bake for 60 minutes rotating half way through baking. Test the center with a cake tester or tooth pick. The tester should come out clean. If it doesn't bake until it does.
- While cake is baking heat lemon juice and sugar in pan or in a microwave until sugar is dissolved. Do not boil. Remove from heat to cool.
- Remove cake from the oven and allow to cool for at least 15 minutes in the pan. Remove the cake from the pan and allow to cool for several hours before cutting.
- Cut into slices and soak thoroughly with lemon syrup.
- Grill slices on a BBQ until nicely browned on both sides.
- Cut each piece in half to serve.
- Plate with a sprinkle of confectioner's sugar, a sprig of mint and a heaving tablespoon of Amos' Lemon marmalade. Serve ala mode with Vanilla ice cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 12 servings | |
| Calories 259 | |
| Calories from Fat 84 | 32% |
| Total Fat 9.49g | 12% |
| Saturated Fat 5.4g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 227mg | 9% |
| Potassium 58mg | 2% |
| Total Carbs 40.0g | 11% |
| Dietary Fiber 0.5g | 2% |
| Sugars 25.49g | 17% |
| Protein 4.07g | 7% |
