Lemon Cream Cheese Pound Cake
This is such an easy recipe and the resulting lemon cake is truly delicious. The zesty tang of lemon and the richness of the cream cheese makes this a cake to remember for all the right reasons.
Ingredients
- 3 cups all-purpose flour
- 3 cups white sugar
- 1½ cups butter at room temperature
- 6 large eggs at room temperature
- 1 tablespoon lemon extract
- 8 ounces cream cheese at room temperature
Instructions
- Preheat the oven to 350°F.
- Grease a 10-cup bundt pan or tube pan.
- Beat the cream cheese and butter until smooth using an electric mixer.
- Beat in the sugar, then the eggs one at a time, beating between each one.
- Add the flour, bit by bit, and then stir in the lemon extract.
- Pour the batter into the greased pan.
- Bake for an hour or until a toothpick inserted into the middle of the cake comes out almost clean (or with dry crumbs only).
- Cool the cake in the pan on a wire rack for 15 minutes and then invert on to a serving plate.
- Let it cool completely, then slice and serve.