Best EVER Lemon-Cream Cheese Pound Cake
From cakecentral.com. The author noted...I got this recipe after I bought a piece of Martha Stewart Bakeware. I tweeked the recipe a bit....removing some ingredients, adding and increasing others. This cake is SUPER yummy!!! Hope you like it!
- 8 oz Philly Cream Cheese
- 3 sticks of butter
- 2 C sugar
- 1 1/8 tsp salt
- 3 Tbsp + 5 Tbsp FRESH lemon juice
- 2 Tbsp lemon zest
- 1/2 tsp lemon extract
- 4 lg eggs
- 2 1/4 C flour, sifted
- 2 tsp baking powder
- 10 X Sugar
Preheat oven to 325 degrees and prepare a bundt pan. Cream butter and cream cheese until smooth. Add sugar, salt, zest, and 3Tbsp of lemon juice. Add eggs, one at time, mixing well after each addition.
Add combined flour and baking powder on low speed until well combined. Bake for 1 hr 5 min to 1 hr 15 min, or until golden.
Remove from oven and immediately brush bottom of cake with approx 2 Tbsp lemon juice. Let cool in pan for 15 min, then invert cake.
Brush the top of cake wit remaining lemon juice. Once cake is completely cooled, dust with 10 X sugar.