Luscious Lemon Cream Cheese Pound Cake

1 and 1/2 cups butter, room temperature
8 ounces cream cheese, room temperature
6 large eggs, room temperature
3 cups granulated white sugar
3 cups all-purpose flour
1 tablespoon lemon extract

Coat a 10 cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release.
Preheat oven to 350°F (175°C).
In the bowl of an electric mixer, beat butter and cream cheese until smooth.
Add sugar and beat until fluffy. The mixture will lighten in color slightly.
Add eggs one at a time, beating after each addition.
Slowly add flour to the mixture and combine.
Add lemon extract and combine.
Pour batter into prepared pan.
Bake 60 to 70 minutes or until a pick inserted in the 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 an airtight container on the countertop for 3 to 4 days.
Prep Time: 20 minutes | Cooking Time: 60-70 minutes | Total Time: 90 minutes
Kcal: 357 kcal | Servings: 12 servings

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