Real Recipes From Real Home Cooks ®

lemon cream cheese pound cake

(1 rating)
Recipe by
Rose Dailey
East Texas, TX

My original recipe :-) I love all things

(1 rating)
yield 20 -24
method Bake

Ingredients For lemon cream cheese pound cake

  • 1/2 c
    butter, softened
  • 1/2 c
    vegetable oil
  • 8 oz
    cream cheese, softened
  • 1 1/2 c
  • 5 lg
  • 2 3/4 c
    all-purpose flour, sifted
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 1/2 tsp
    vanilla extract
  • 1/2 tsp
    lemon extract
  • 1/2 c
    lemon juice
  • 1 c
    powdered sugar, sifted
  • 2 Tbsp
    lemon juice
  • 1/2 tsp
    vanilla extract

How To Make lemon cream cheese pound cake

  • 1
    Grease and flour a 10-inch tube/Bundt pan.Set aside. Preheat oven to 350 degrees.
  • 2
    With a hand mixer or stand mixer, cream together the butter, oil, and cream cheese.
  • 3
    Add the sugar gradually and mix until light and fluffy (about 3 minutes).
  • 4
    Add the eggs, one at a times, mixing well with each.
  • 5
    Next, add the sifted flour, baking powder, and salt. Mix until blended (do not over beat).
  • 6
    Add the vanilla extract, lemon extract, and lemon juice. Beating until just blended.
  • 7
    Gently pour the batter into your greased/floured pan. Bake at 350 deg. for one hour and 15 minutes, or until a knife inserted into middle of cake comes out clean.
  • 8
    Cool cake in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.
  • 9
    Once your cake is cooled, make the glaze by combining the powdered sugar and lemon juice in a small bowl. Once mixed, stir in the vanilla extract. Drizzle over the cake. (NOTE: You can change the consistency of your glaze with the amounts of powdered sugar and lemon juice. If you like a thicker glaze, add more sugar. If you like it thinner, add more juice.)