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Lemon Cream Cheese Pound Cake

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Rating: 5/5 5 stars
1 review

ready in: 2-5 hrs
serves/makes:   16

recipe id: 53990

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3 cups sugar
1 1/4 cup butter or margarine, softened
8 ounces cream cheese, softened
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 teaspoon orange extract
1/8 teaspoon salt
6 eggs
2 3/4 cups flour


1 cup powdered sugar
1 tablespoon butter or margarine, softened
2 teaspoons lemon peel, grated
2 tablespoons lemon juice


Heat oven to 325 degrees F. 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.

added by

Giselle, Oklahoma, USA


466 calories, 22 grams fat, 62 grams carbohydrates, 6 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at CDKitchen.com
Member since:
Jul 3, 2013

REVIEW: recipe rating
Best pound cake I have ever eaten. I live in the south and we pride ourselves on our pound cake. I made one, it was eaten in no time. I craved it so I had to make another one 2 weeks later. I made the recipe as directed and it turned out awesome.