lemon cream cheese pound cake

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.)
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