Lemon Cream Cheese Pound Cake Recipe

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Lemon Cream Cheese Pound Cake Recipe

prep 
cook 
total 
yield 14
Lemon Cream Cheese Pound Cake Recipe is tender and moist. It's sweet and simple with a buttery flavoring that melts in your mouth!

Ingredients

  • 1 and 1/2 cups butter, room temperature
  • 8 ounce cream cheese, room temperature
  • 6 eggs, room temperature
  • 3 cups granulated white sugar
  • 3 cups all purpose flour
  • 1 tablespoon lemon extract

Instructions

  1. Spray a 10 cup tube pan or bundt pan with non-stick spray.
  2. Preheat oven to 350 degrees F
  3. In the bowl of an electric mixer, cream butter and cream cheese until smooth.
  4. Add sugar and beat until fluffy, mixture will lighten in color slightly.
  5. Add eggs one at a time, beating after each addition.
  6. Slowly add flour to mixture and combine.
  7. Add lemon extract and combine.
  8. Pour batter into prepared pan.
  9. Bake 1 hour and 10 minutes or until pick inserted in center comes out clean or with 'dry' crumbs.
  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.

Notes

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