Lemon Cream Cheese Pound Cake Recipe

Name: Lemon Cream Cheese Pound Cake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Ingredients: 1 and 1/2 cups butter (room temp (How to soften butter)); 8 ounce cream cheese (room temperature); 6 large eggs (room temperature); 3 cups granulated sugar; 3 cups all-purpose flour; 1 tablespoon lemon extract

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Prep Time: 20 minutes

Cook Time: 70 minutes

Total: 90 minutes

Servings: 16

cake dessert pound cake

Ingredients

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1 and 1/2 cups butter (room temp (How to soften butter))8 ounce cream cheese (room temperature)6 large eggs (room temperature)3 cups granulated sugar3 cups all-purpose flour1 tablespoon lemon extract

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Instructions

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Step 1

Coat a 10 cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release.

Step 2

Preheat oven to 350°F

Step 3

In the bowl of an electric mixer, beat butter and cream cheese until smooth.

Step 4

Add sugar and beat until fluffy. The mixture will lighten in color slightly.

Step 5

Add eggs one at a time, beating after each addition.

Step 6

Slowly add flour to the mixture and combine.

Step 7

Add lemon extract and combine.

Step 8

Pour batter into prepared pan.

Step 9

Bake 60 to 70 minutes or until pick inserted in center comes out clean or with 'dry' crumbs.

Step 10

Allow to cool on the countertop on a wire rack 15 minutes before inverting on a serving tray. Cool completely on the counter before covering in an airtight container. Store in air-tight container on the counter-top for 3 to 4 days.