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Lemon cream cheese pound cake is a moist decadent springtime treat covered in a sweet lemon glaze that offers a little sunshine in every bite.The search for incredible Easter dessert recipes doesn’t have to be fruitless or exhausting if you’ve got this lemon cream cheese pound cake in your repertoire. This isn’t one of those ordinary lemon cakes, it’s one of the most decadent and yummy cake recipes you’ll make. It’s also quite likely to become one of your most successful Easter recipes.
Once you see how easy it is to make this pound cake, you may want to try some other flavors. Peach pound cake and orange pound cake are magnificent springtime treats and pecan pound cake brings back nostalgic memories of wrap-around porches covered in fragrant honeysuckle.
1 and 1/2 cups butter room temperature
8 ounce cream cheese room temperature
6 large eggs room temperature
3 cups granulated white sugar
3 cups all-purpose flour
1 tablespoon lemon extract
Coat a 10 cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release.
Preheat oven to 350°F
In the bowl of an electric mixer, beat butter and cream cheese until smooth.
Add sugar and beat until fluffy. The mixture will lighten in color slightly.
Add eggs one at a time, beating after each addition.
Slowly add flour to the mixture and combine.
Add lemon extract and combine.
Pour batter into prepared pan.
Bake 60 to 70 minutes or until pick inserted in center comes out clean or with ‘dry’ crumbs.
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.