Ingredients for Lemon Cream Cheese Pound Cake
- 3 cups granulated sugar
- 1 cup (2 sticks) softened margarine
- 2 (8 ounce) packages cream cheese, softened
- 1 cup fresh lemon juice
- Vanilla
- Lemon Extract
- Orange Extract
- Salt
- 4 large eggs
- 4 cups all-purpose flour
- Powdered Sugar
- Butter
- Lemon Peel
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How to Make Lemon Cream Cheese Pound Cake
- Preheat oven to 325°F (160°C).
- Grease and flour a bundt cake pan (10-inch).
- In a large bowl, cream together 1 cup (2 sticks) softened margarine, 2 (8 ounce) packages of cream cheese, and 3 cups granulated sugar until light and fluffy.
- Beat in 1 cup fresh lemon juice, 2 teaspoons vanilla extract, 1 teaspoon lemon zest, and 1/2 teaspoon salt.
- Add 4 large eggs one at a time, beating well after each addition.
- Gradually add 4 cups all-purpose flour, beating until just combined. Do not overmix.
- Pour batter into prepared bundt pan and spread evenly.
- Bake for 90-110 minutes, or until a wooden skewer inserted into the center comes out clean. Cake will be golden brown.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Once completely cool, prepare and spread the lemon glaze over the cake, allowing some to drizzle down the sides.
- **Lemon Glaze:** In a small bowl, whisk together 1 cup powdered sugar, 2-4 tablespoons fresh lemon juice (adjust to desired consistency), and a pinch of salt until smooth.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
180g
Fat
33g
Carbs
20g
