Lemon Pound Cake with Lemon Cream Cheese Frosting
"Dense yet moist, this Lemon Pound Cake with Lemon Cream Cheese Frosting is bursting with flavor!..."
INGREDIENTS
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For the Lemon Pound Cake:
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1 cup (8 ounces) unsalted butter
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1 cup (7 ounces) granulated sugar
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1/4 cup (1 and 3/4 ounces) light brown sugar, packed
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1 teaspoon pure vanilla extract
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1 teaspoon pure lemon extract
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2 tablespoons lemon zest
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1 tablespoons lemon juice
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4 large eggs plus 2 egg yolks
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1 and 3/4 cups (7 ounces) cake flour
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1/2 teaspoon salt
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1 teaspoon baking powder
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For the Lemon Cream Cheese Frosting:
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(1) 8 ounce block full-fat cream cheese, VERY soft but not melted
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1/4 cup (2 ounces) unsalted butter, VERY soft but not melted
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1/4 teaspoon pure lemon extract
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2 cups (8 ounces) confectioners' sugar, sifted (more if needed)
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