Barbara Noblitt Here’s the recipe for Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting it sounds so good. 🍋🎂I haven’t made it yet but am sharing so I can find the recipe later.
For the Cake:
3 cups all-purpose flour
1 cup unsalted butter, softened
1 package (8 oz) cream cheese, softened
2 1/2 cups granulated sugar
6 large eggs
1 tsp vanilla extract
1/4 cup freshly squeezed lemon juice
2 tsp lemon zest
1/2 tsp baking powder
1/4 tsp salt
Preparation:
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or line a 9×13 inch baking pan with parchment paper.
- Cream butter and sugar: Beat butter and cream cheese until smooth. Gradually add sugar, beating until light and fluffy.
- Add eggs and flavorings: Beat in eggs one at a time. Stir in vanilla extract, lemon juice, and lemon zest.
- Combine dry ingredients: Whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, mixing until just combined.
- Bake: Pour batter into prepared pan and smooth top. Bake for 1 hour 15 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes, then transfer to wire rack to cool completely.
For the Frosting:
1 package (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp freshly squeezed lemon juice
1 tsp lemon zest
1 tsp vanilla extract
- Prepare frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Mix in lemon juice, lemon zest, and vanilla extract.
- Frost the cake: Spread frosting over cooled cake, using a spatula to create a smooth finish or decorative swirls.
Enjoy!!!