Lemon Cream Cheese Pound Cake
Yield: Serves 12Ingredients
- 3 cups granulated sugar
- 1 1/4 cups butter or margarine, softened
- 1- 8oz. package reduced-calorie cream cheese, softened
- 1 Tbs. lemon juice
- 1 Tbs. vanilla extract
- 1 tsp. lemon extract
- 1/2 tsp. orange extract
- 1/4 tsp. nutmeg
- 1/8 tsp. salt
- 6 eggs
- 3 cups cake flour
Lemon Glaze
- 1 cup powdered sugar
- 1-2 Tbs. granulated sugar
- 1/4 tsp. lemon extract
- Yellow food coloring, if desired
Instructions
- Preheat oven to 325 degrees F
- In a large bowl, beat white sugar, butter and cream cheese until light and fluffy
- Beat in lemon juice, vanilla extract, lemon extract, orange extract, nutmeg and salt
- Add eggs, one at a time, beating well after each addition
- Add flour and beat until smooth
- Pour batter into a greased and floured 12-cup tube pan
- Bake for about 1 1/4 to 1 1/2 hours or until golden brown and wooden pick inserted in center comes out clean
- Cool in pan on rack for 10 minutes
- With a metal spatula, loosen cake from pan and invert onto wire rack to cool completely
- Prepare glaze by combining the sugars and enough water to make a smooth glaze
- Add lemon extract and the food coloring
- Spread glaze over cake, allowing some to drizzle down the sides
