Print Recipe

Lemon Cream Cheese Pound Cake

RG

Ingredients

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

Glaze

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

Instructions

  1. 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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