lemon cream cheese pound cake

Name: LEMON CREAM CHEESE POUND CAKE
Prep time: 10 min
Cook time: 1 h 15 min
Yield: 12
Ingredients: 3 cup(s) sugar; 1 1/4 cup(s) butter, softened; 1 package(s) 8 oz. cream cheese; 1 tablespoon(s) lemon juice; 1 teaspoon(s) vanilla; 1 teaspoon(s) lemon extract; 1/2 teaspoon(s) orange extract; 1/4 teaspoon(s) nutmeg; 1/8 teaspoon(s) salt; 6 - eggs; 3 cup(s) flour; 1 cup(s) powdered sugar; 2 tablespoon(s) water; 1/2 teaspoon(s) lemon extract

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219 Pinches 1 Photo

TAMMY WADE

Lee's summit, MO

Updated on Jan 31, 2011

FOUND THIS ONE IN MY DAUGHTERS OF THE NILE, SHRINERS COOKBOOK, IT'S A KEEPER!!

Rate

prep time 10 Min

cook time 1 Hr 15 Min

method ---

yield 12 serving(s)

Ingredients

3 cups sugar
1 1/4 cups butter, softened
1 package 8 oz. cream cheese
1 tablespoon lemon juice
1 teaspoon vanilla
1 teaspoon lemon extract
1/2 teaspoon orange extract
1/4 teaspoon nutmeg
1/8 teaspoon salt
6 - eggs
3 cups flour
1 cup powdered sugar
2 tablespoons water
1/2 teaspoon lemon extract

How To Make lemon cream cheese pound cake

Step 1

IN A LARGE BOWL BEAT SUGAR AND CREAM CHEESE UNTIL FLUFFY. BEAT IN LEMON JUICE, VANILLA, AND EXTRACT, NUTMEG AND SALT. ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.

Step 2

ADD FLOUR AND BEAT UNTIL SMOOTH. POUR BATTER INTO GREASED AND FLOURED (ANGEL FOOD PAN) OR BUNDT PAN.
Step 3

BAKE AT 325* FOR ABOUT 1 1/4 HOURS. COOL IN PAN, REMOVE AND INVERT TO FINISH COOLING.
Step 4

PREPARE GLAZE, AND SPREAD OVER WARM CAKE, LETTING IT DRIZZLE DOWN THE SIDES...ENJOY...
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