Cream cheese pound cake

Name: Cream cheese pound cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Ingredients: 1-1/2 c all purpose flour; 1/2 c whole wheat flour; 2 tsp baking powder; 1/4 tsp salt; 1 8 oz pkg, reduced-fat cream cheese, softened; 1 c butter. i used "i can't believe it's not butter."; 1-1/2 c sugar; 4 large eggs; 2 Tbsp lemon juice; 1-1/2 tsp grated lemon rind; 1 tsp vanilla extract; 1 Tbsp powdered sugar; 1 tsp grated lemon rind

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By sherry monfils
@smonfils

This is my moms recipe and also one of my very favorites.
I sometimes add fresh sliced fruit to top it off nicely.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

20 Min

Cook:

1 Hr

Ingredients

1-1/2 c

all purpose flour
1/2 c

whole wheat flour
2 tsp

baking powder
1/4 tsp

salt
1

8 oz pkg, reduced-fat cream cheese, softened
1 c

butter. i used "i can't believe it's not butter."
1-1/2 c

sugar
4 large

eggs
2 Tbsp

lemon juice
1-1/2 tsp

grated lemon rind
1 tsp

vanilla extract
1 Tbsp

powdered sugar
1 tsp

grated lemon rind
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How to Make Cream cheese pound cake

Step-by-Step

In lg bowl, mix together the flours, baking powder and salt. In another lg bowl, w/ a mixer, beat cream cheese w/ butter until smooth. Add sugar and beat until smooth. Add eggs, one at a time, beat until light & fluffy. Add lemon juice, 1-1/2 tsp grated lemon rind and vanilla. Slowly add flour mix until well blended. Spray a 10-cup capacity bundt pan w/ cooking spray. Heat oven to 325. Pour cream cheese/flour mix into pan. Bake for 1 hr, or until a toothpick inserted in center comes out clean. Invert and place on serving plate. Dust w/ powdered sugar, and sprinkle w/ remaining lemon rind.

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