Lemon Cream Cheese Pound Cake with a Secret Rum Glaze | Chef Winston

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: mascarpone

Greek yogurt reduces calories while maintaining creaminess

dark rum

🥗Healthier: rum extract

💰Cheaper: white rum

Rum extract provides flavor without alcohol

Start with all ingredients at room temperature.

Combine cream cheese and unsalted butter in a mixing bowl.

Cream together on medium-low speed until light and fluffy.

Add granulated sugar and brown sugar, and continue to cream until pale and fluffy.

Incorporate eggs one at a time, mixing well after each addition to avoid curdling.

Scrape down the sides of the bowl to ensure even mixing.

Add fresh lemon zest, lime zest, coconut milk, vanilla extract, and lemon juice to the mixture.

In a separate bowl, mix together salt, baking powder, and nutmeg.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Finish mixing by folding in the flour with your hands to avoid overmixing.

Pour the batter into a well-buttered bundt pan.

Bake in a preheated oven at 325°F for about 60 minutes, checking for doneness with a thermometer or toothpick.

While the cake is baking, prepare the glaze by mixing powdered sugar, a pinch of salt, coconut milk, lemon juice, and white rum.

After baking, let the cake cool for 30 minutes before unmolding it.

Unmold the cake and drizzle the glaze over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens