Try this Lemon-Cream Cheese Pound Cake recipe, or contribute your own.

Still searching for what to cook ?

Name: Lemon-Cream Cheese Pound Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1 1/4 c Butter or margarine;softened; 2 ts Vanilla; 6 Eggs; 1/8 ts Salt; 2 ts Lemon peel grated; 2 3/4 c Flour *; 1 ts Lemon extract; 8 oz Cream cheese softened; 1/2 ts Orange extract; 1 tb Butter or margarine;softened; 3 c Sugar; 2 tb Lemon juice (2-3 T); 1 tb Lemon juice; 1 c Powdered sugar

Find the most delicious recipes here

INGREDIENTS

CAKE
1 1/4 c Butter ; or margarine;softened
2 ts Vanilla
6 Eggs
1/8 ts Salt
2 ts Lemon peel ; grated
2 3/4 c Flour *
1 ts Lemon extract
8 oz Cream cheese ; softened
1/2 ts Orange extract
1 tb Butter ; or margarine;softened
3 c Sugar
2 tb Lemon juice ; (2-3 T)
1 tb Lemon juice
LEMON GLAZE
1 c Powdered sugar

Servings

INSTRUCTIONS

* (or 3 cups Softasilk cake flour) Heat oven to 325-degrees. Grease and flour tube pan, 10x4 inches, or 12-cup bundt cake pan. Beat sugar, margarine and cream cheese in large bowl until fluffy. Beat in lemon juice, vanilla, lemon extract, orange extract and salt. Add eggs, one at a time, beating after each addition. Add flour; beat until smooth. Spread in pan. Bake about 1-1/2 hours or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Spread Lemon Glaze over cake, allowing some to drizzle down side. GLAZE: Mix all ingredients until smooth. (From Betty Crocker Contest Winners, February 1992) (GXDB48A)

NOTES

Alert editor

Lemon-Cream Cheese Pound Cake

CAKE
1 1/4 c Butter or margarine;softened
2 ts Vanilla
6 Eggs
1/8 ts Salt
2 ts Lemon peel grated
2 3/4 c Flour *
1 ts Lemon extract
8 oz Cream cheese softened
1/2 ts Orange extract
1 tb Butter or margarine;softened
3 c Sugar
2 tb Lemon juice (2-3 T)
1 tb Lemon juice
 LEMON GLAZE
1 c Powdered sugar

* (or 3 cups Softasilk cake flour) Heat oven to 325-degrees. Grease and  flour tube pan, 10x4 inches, or 12-cup bundt cake pan. Beat sugar,  margarine and cream cheese in large bowl until fluffy.   Beat in lemon juice, vanilla, lemon extract, orange extract and salt. Add  eggs, one at a time, beating after each addition. Add flour; beat until  smooth.   Spread in pan. Bake about 1-1/2 hours or until golden brown and toothpick  inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool  completely.  Spread Lemon Glaze over cake, allowing some to drizzle down  side. GLAZE: Mix all ingredients until smooth. (From Betty Crocker Contest  Winners, February 1992) (GXDB48A)

Add Photo

Creamy pound cake.
Thompsondaniel

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (508g)
Recipe Makes: 16

Calories: 1560
Calories from Fat: 920 (59%)

Amt Per Serving		% DV

	Total Fat 102.3g	136 %
	Saturated Fat 56.3g	281 %
	Monounsaturated Fat 27.1g
	Polyunsanturated Fat 5.2g
Cholesterol 686.1mg		211 %
Sodium 967.1mg		33 %
Potassium 475.4mg		13 %
Total Carbohydrate 139.7g		41 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 139.1g
Protein 27.4g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1560

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe