Lemon Cream Cheese Poundcake

• Vegetarian

• Produce

  • 2 Lemons, zest and juice

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 3 cup All-purpose flour
  • 1 tsp Baking powder
  • 2 3/4 cup Granulated sugar
  • 1/2 tsp Kosher salt

• Dairy

  • 1 cup Butter
  • 1/2 cup Cream cheese, low fat

Found on carriesexperimentalkitchen.com

Description

Directions

• Preheat oven to 350 degrees F.
• In a large bowl, cream together the butter, cream cheese and sugar; then add the eggs one at a time.
• Next, add the lemon zest and juice; then slowly stir in the flour, baking powder and salt; mix well.
• Lightly grease a Bundt pan with some butter and pour the batter into the pan.
• Bake for one hour or until the tip of a sharp knife comes out clean.
• Allow to cool for 10 minutes before removing from the pan.