Lemon Cream Cheese Pound Cake

Step into the world of exquisite desserts with our Lemon Cream Cheese Pound Cake, a symphony of flavors that marries the rich decadence of cream cheese with the bright zing of fresh lemons. This delightful pound cake is not merely a confection; it’s a celebration of balance, where sweetness and citrusy freshness come together to create a harmonious treat that’s both comforting and indulgent.

Imagine a golden-hued pound cake with a tender crumb, kissed by the subtle tang of cream cheese and infused with the lively essence of lemons. The aroma alone is a promise of the delightful experience that awaits as you slice into this culinary masterpiece.

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Ingredients:

CAKE
6 eggs
3 cups sugar
1½ cups (12-ounces) unsalted butter, softened
8 ounces cream cheese, softened
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon extract
1/8 teaspoon salt
3 cups cake flour

LEMON GLAZE
2 cup powdered sugar
1 tablespoon butter, softened
2 teaspoons grated lemon peel
2 -4 tablespoons fresh lemon juice

Directions
Preheat the oven to 325 degrees F. Grease and flour a 10-inch tube pan or 12-cup Bundt pan.

Combine the sugar, butter, and cream cheese in a mixing bowl. Beat on medium speed with an electric mixer until the mixture if fluffy.

Beat in the lemon juice, vanilla extract, lemon extract, and salt.

With the mixer running, add the eggs one at a time, beating well after each addition.

With the mixer running, slowly add the flour. Beat the cake batter until smooth. Mix until just well-combined but do not over mix.

Pour the pound cake batter into the prepared cake pan. Place the pan in the oven and bake at 325°F for about 1hour and 15–20 minutes or until a toothpick inserted in center comes out clean or until light golden brown

Remove the pound cake from the oven and let cool for 10 minutes in the pan on a wire rack. Invert the pan and carefully remove the pound cake to the wire rack. Let cool completely.
( Pictured was glazed in pan – not inverted)

While the cake is cooling, mix together the glaze ingredients until smooth. Allow to sit until cake has fully cooled, then drizzle over top of lemon pound cake.
***Can put cake in fridge so glaze sets faster***

Store the cake in an airtight container at room temperature.
8-10 servings
enjoy