Lemon Cream Cheese Pound Cake

• Vegetarian

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tbsp Lemon extract
  • 3 cups White sugar, granulated

• Dairy

  • 1 1/2 cups Butter
  • 8 oz Cream cheese

Found on callmepmc.com

Description

Ingredients

• 1 and ½ cups butter, room temperature
• 8 ounce cream cheese, room temperature
• 6 eggs, room temperature
• 3 cups granulated white sugar
• 3 cups all purpose flour
• 1 tablespoon lemon extract

Directions

• Spray a 10 cup tube pan or bundt pan with non-stick spray.
• Preheat oven to 350 degrees F
• In the bowl of an electric mixer, cream butter and cream cheese until smooth.
• Add sugar and cream until fluffy, mixture will lighten in color slightly.
• Add eggs one at a time, beating after each addition.
• Slowly add flour to mixture and combine.
• Add lemon extract and combine.
• Pour batter into prepared pan.
• Bake 1 hour and 10 minutes or until pick inserted in center comes out clean or with dry crumbs.
• Allow to cool on the countertop on a wire rack 15 minutes before inverting on a serving tray. Cool completely on the counter before covering in an airtight container. Store in air-tight container on the counter-top for 3 to 4 days.