Lemon-Cream Cheese Pound Cake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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I have this thing with cream cheese. I like it with lots of different things. I really like it with lemon. This is a tasty recipe that I make for the summer. I believe it came from TOH. I haven't changed anything from the original as we like it so much! Ingredients:
3 cups sugar |
1 1/4 cups margarine or 1 1/4 cups butter, softened |
1 (8 ounce) package cream cheese, softened |
1 tablespoon lemon juice |
2 teaspoons vanilla |
1 teaspoon lemon extract |
1/2 teaspoon orange extract |
1/8 teaspoon salt |
6 eggs |
2 3/4 cups flour |
1 cup powdered sugar |
1 tablespoon butter or 1 tablespoon margarine, softened |
2 teaspoons grated lemon peel |
2 -3 tablespoons lemon juice |
Directions:
1. Heat oven to 325 degrees.
2. Grease and flour bundt cake pan.
3. Beat sugar, margarine and cream cheese on large bowl until fluffy.
4. Beat in lemon juice, vanilla, extracts and salt.
5. Add eggs, one at time, beating after each addition.
6. Add flour; beat until smooth.
7. Spread in pan.
8. Bake about 90 minutes or until golden brown and toothpick inserted near the center comes out clean.
9. Cool 10 minutes; remove from pan.
10. Cool completely.
11. Spread lemon glaze over cake, allowing some to drizzle down side.
12. For glaze - mix all ingredients until smooth.
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