This Pound Cake Tastes Better on Day Two | Lemon Cream Cheese Bundt скачать в хорошем качестве

This Pound Cake Tastes Better on Day Two | Lemon Cream Cheese Bundt

Moist Lemon Cream Cheese Pound Cake, baked like an old fashioned Church Mother Bundt recipe: fine, tight crumb, clean lemon flavor, and a softness that holds for days. Cream cheese does the work, sour cream keeps it tender. Never heavy. Never dense. Never fails. 📖 Full recipe and ingredient list: https://www.garysurbanlarder.com/reci... This is a lemon cream cheese pound cake made the right way: lemon zest worked into the flour, fresh lemon juice in the batter, and a simple lemon glaze on top. No extract, no shortcuts — just a dependable method that produces a clean slice and real flavor. Watch as I make this delicious lemon pound cake from scratch. For the best cake, bake it gently in a 12-cup Bundt pan, starting in a cold oven and baking to visual cues so it doesn’t dry out. It’s the kind of easy moist cake that tastes and looks bakery-made and still eats beautifully on day two. Gear I used in this video: KitchenAid Bowl-Lift Stand Mixer (US equivalent – 120V): https://amzn.to/457tNym Nordic Ware Brilliance Bundt Pan (12-cup) https://amzn.to/4pEwsqy Microplane zester https://amzn.to/45qli1p Citrus juicer https://amzn.to/49BwQjI Affiliate disclosure: I earn a small commission from qualifying purchases at no extra cost to you. You’ll learn how to: • Get maximum lemon flavor without using lemon extract • Use cream cheese to improve texture and moisture, without heaviness • Build a stable batter (and avoid overmixing once flour goes in) • Prep a Bundt pan so the cake releases cleanly • Know when a Bundt is done (and why bake time can vary) • Make a simple lemon glaze that sets and looks clean on camera Ingredients at a glance: Cake: unsalted butter, cream cheese, granulated sugar, eggs, all-purpose flour, lemon zest, sea salt, baking soda, cream of tartar, vanilla extract, lemon juice, sour cream Glaze: confectioners’ sugar, lemon juice, softened butter Method in brief: Cream butter + cream cheese → add sugar → add eggs one at a time → whisk dry ingredients with lemon zest → alternate dry mix with vanilla + lemon juice + sour cream additions (mixing gently) → bake in a well-prepped 12-cup Bundt pan → cool, then glaze with lemon + sugar + butter. Timestamps 00:00 Intro 00:32 Pan prep 01:17 Overview of ingredients 02:03 Lemon zest + Dry ingredients 03:44 Creaming butter + cream cheese 06:06 Eggs + batter build 10:53 Into the pan / bake notes 13:39 Lemon glaze 15:46 Turn out + glazing 18:48 Slice + taste 20:40 Next day slice & goodbye Why this works: Cream cheese brings richness and tenderness; sour cream rounds the crumb; lemon zest perfumes the flour; lemon juice gives brightness; glaze seals the surface and keeps the cake lively for days. ✨ Subscribe to @GarysUrbanLarder for food that remembers.    / @garysurbanlarder   🧾 Join The Larder Notes for weekly recipes & reflections → https://thelardernotes.substack.com ☕ Support the channel → https://coff.ee/garysurbanlarder © 2026 Gary R. Rice. All rights reserved. #LemonPoundCake #CreamCheesePoundCake #BundtCake #PoundCake #LemonCake #Baking #GarysUrbanLarder #lemon #moistcake