Lemon Cream Cheese Pound Cake

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

3 C sugar
1¼ C margarine or butter (2½ sticks)
3 C cake flour
6 eggs
8 OZ Philly cream cheese (softened)
1 TBS lemon juice
2 TSP vanilla
1 TSP lemon extract
½ TSP orange extract (optional)

1 C confectioners xxx powdered sugar
2 TSP grated lemon peel
2-3 TBS lemon juice

Temperature: 350

Beat the sugar, margarine and cream cheese on medium until fluffy. Beat in lemon juice, all extracts and salt. Beat in the eggs one at a time. Add the cake flour, beating on low only until smooth. Pour into a 10″ tube pan. Bake for 1½ hours. Cool for 10 minutes then remove to a rack.

Beat together the ingredients for the glaze. Spread on top of the cooled cake and let some drizzle down the sides. Alternately you can slice the cake into layers and spread with preserves (raspberry or strawberry) and whipped cream. Top with whipped cream.


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