Lemon Cream Cheese Pound Cake
By Sj
Wonderful, moist pound cake cut into wedges and served with fruit for dessert Great for bake sales, and pretty enough for gift giving.
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Ingredients
- 2 Cups ALL-PURPOSE FLOUR
- 2 tsp. BAKING POWDER
- 1/4 tsp SALT
- 1 pkg. (8 OZ) CREAM CHEESE, room temperature
- 1 cup BUTTER or margarine
- 1 1/2 cups SUGAR
- 4 EGGS
- 2 Tbsp LEMON JUICE
- 1 1/2 tsp LEMON RIND or( 3/4 tsp lemon extract)
- 1 tsp vanilla extract
- POWDERED SUGAR and grated LEMON RIND for garnish
Details
Level of difficulty Average
Preparation time 20mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Preheat oven to 325* F
Step 2
Mix flour, baking powder and salt. Set aside.
Step 3
Cream cheese with butter until blended.
Beat in sugar until smooth.
Step 4
Add eggs. Beat until light and fluffy, scraping bowl often. Add lemon juice, lemon rind and vanilla.
Step 5
Slowly stir in the flour mixture until blended.
Mix until flour is fully incorporated into batter.
Batter will be rather heavy.
Step 6
Turn into buttered 8-10-cups capacity tube-type pan.
Step 7
Bake at 325*F for 1 hour or until a tester inserted in center comes out clean.
Step 8
Let cake stand in pan 10 min.
Then invert and place on rack to cool thoroughly.
Place on serving platter.
Dust with powered sugar.
Sprinkle some grated lemon rind on top.
Use your pretty Bundt cake pan or any fancy tube mold pans.
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