This Lemon Cream Cheese Pound Cake recipe is the perfect blend of tangy and sweet. The cream cheese provides a rich, creamy base for the lemon cake, while the lemon adds a wonderfully zesty flavor.
Ingredients
For the cake:
3cAll purpose flour
1 ½cButter, softened
½ tspSalt
8ozCream cheese, softened
¼cLemon juice, Fresh
3 cSugar
⅓cLemon zest, Fresh
6Eggs, Large
1tspVanilla extract
1tbspLemon extract
For the glaze:
3tbspLemon juice, Fresh
2cConfectioner’s sugar
Instructions
Heat the oven to 325 degrees, and grease a bundt pan well.
Cream together the butter, cream cheese and sugar until smooth and creamy.
Beat in the eggs one at a time.
Add in the remaining ingredients, and blend until the batter is smooth.
Spread the batter into the bundt pan, and bake for 1 ½ hours, or until completely cooked through.
Remove from the oven and allow to cool for 30 minutes.
Flip the cake over onto a platter or plate, and release from the bundt pan.
Mix together the ingredients for the glaze, adding a bit more lemon juice if needed.
Pour the glaze over the cake, and allow it to cool and set before serving.