Lemon Pound Cake

By á-24734

Ingredients

• Glaze:
• 1 1/4 Cups Butter, softened
• 8 oz. Cream Cheese, softened
• 3 Cups Sugar
• 6 Eggs
• 3 Tbs. Lemon Juice
• 2 Tbs. Vanilla Extract
• 1 tsp. Lemon Extract
• 1/2 tsp. Orange Extract
• 2 3/4 Cups Flour
• 1/8 tsp. Salt
• 1 Cups Powdered Sugar
• 1 Tbs. Butter, melted
• 2 Tbs. Lemon Juice
• 1 tsp. Grated Lemon Peel

Preparation

Step 1

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice and extracts. Combine flour and salt; add to creamed mixture just until combined. Pour into a greased and floured 10" tube pan. Bake at 325 degrees for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, whisk the glaze ingredients; drizzle over cake. Yield: 12-16 servings.