Lemon Cream Cheese Pound Cake Ingredients
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
3 cups cake flour
1 cup confectioners' sugar
1 tablespoon butter, softened
2 teaspoons grated lemon peel
2 to 3 tablespoons lemon juice Instructions
Cake: Beat sugar, butter and cream cheese until fluffy.
Beat in lemon juice, vanilla extract, lemon extract, orange extract and salt.
Add eggs, one at a time, beating after each addition.
Add flour; beat until smooth.
Spread batter into a greased and floured tube or Bundt pan.
Bake at 325 degrees F for 1 1/2 hours, or until golden brown.
Cool for 10 minutes.
Remove from pan and cool completely.
Glaze: Mix all ingredients until smooth.
Spread glaze over cooled cake, allowing
some to drizzle down sides.
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