lemon cream cheese pound cake
(1 rating)
My original recipe :-) I love all things lemon...lol..
(1 rating)
yield
20 -24
method
Bake
Ingredients For lemon cream cheese pound cake
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1/2 cbutter, softened
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1/2 cvegetable oil
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8 ozcream cheese, softened
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1 1/2 csugar
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5 lgeggs
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2 3/4 call-purpose flour, sifted
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1 tspbaking powder
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1/4 tspsalt
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1/2 tspvanilla extract
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1/2 tsplemon extract
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1/2 clemon juice
- THE GLAZE:
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1 cpowdered sugar, sifted
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2 Tbsplemon juice
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1/2 tspvanilla extract
How To Make lemon cream cheese pound cake
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1Grease and flour a 10-inch tube/Bundt pan.Set aside. Preheat oven to 350 degrees.
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2With a hand mixer or stand mixer, cream together the butter, oil, and cream cheese.
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3Add the sugar gradually and mix until light and fluffy (about 3 minutes).
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4Add the eggs, one at a times, mixing well with each.
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5Next, add the sifted flour, baking powder, and salt. Mix until blended (do not over beat).
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6Add the vanilla extract, lemon extract, and lemon juice. Beating until just blended.
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7Gently pour the batter into your greased/floured pan. Bake at 350 deg. for one hour and 15 minutes, or until a knife inserted into middle of cake comes out clean.
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8Cool cake in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.
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9Once your cake is cooled, make the glaze by combining the powdered sugar and lemon juice in a small bowl. Once mixed, stir in the vanilla extract. Drizzle over the cake. (NOTE: You can change the consistency of your glaze with the amounts of powdered sugar and lemon juice. If you like a thicker glaze, add more sugar. If you like it thinner, add more juice.)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for LEMON CREAM CHEESE POUND CAKE:
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