Lemon Cream Cheese Pound Cake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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This cake is nice and moist. It came from one of those cake mix fix-up cookbooks. Ingredients:
1 (8 ounce) package cream cheese, softened |
1/2 cup butter, softened |
2 1/2 teaspoons lemon extract |
3 eggs |
3 (9 ounce) packages single-layer yellow cake mix |
4 tablespoons all-purpose flour |
1 teaspoon baking powder |
1/2 cup cold water |
1 cup powdered sugar |
2 tablespoons apricot jam |
1 teaspoon lemon juice |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour 10 tube pan or bundt pan.
3. Combine cream cheese, butter, and lemon extract in large mixer bowl. Beat 2 minutes at medium speed until light and fluffy.
4. Add eggs, one at a time, beating well after each addition. Add cake mixes, flour, baking powder and water; mix just until blended.
5. Turn out into prepared pan.
6. Bake for 1 hour, or until toothpick inserted near center comes out clean.
7. Cool completely in pan on wire rack before removing from pan.
8. Combine glaze ingredients and whisk until slightly thickened. Drizzle over cake.
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