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Lemon Cream Cheese Pound Cake




  • 3 cups granulated sugar
  • 1 1/4 cups butter, softened
  • 8 ounces cream cheese, softened
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 1/2 teaspoon orange extract
  • 1/8 teaspoon salt
  • 6 eggs
  • 3 cups cake flour


  • 1 cup confectioners' sugar
  • 1 tablespoon butter, softened
  • 2 teaspoons grated lemon peel
  • 2 to 3 tablespoons lemon juice


  1. Cake: Beat sugar, butter and cream cheese until fluffy.
  2. Beat in lemon juice, vanilla extract, lemon extract, orange extract and salt.
  3. Add eggs, one at a time, beating after each addition.
  4. Add flour; beat until smooth.
  5. Spread batter into a greased and floured tube or Bundt pan.
  6. Bake at 325 degrees F for 1 1/2 hours, or until golden brown.
  7. Cool for 10 minutes.
  8. Remove from pan and cool completely.
  9. Glaze: Mix all ingredients until smooth.
  10. Spread glaze over cooled cake, allowing some to drizzle down sides.

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