Lemon Cream Cheese Pound Cake
ready in: 2-5 hrs
recipe id: 53990
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
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.
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