Lemon Cream Cheese Pound Cake

Prep Time: 15 min
Cook Time: 75 min
Ready Time: 150 min
Yield: 24 servings

Ingredients

Pillsbury® Baking Spray with Flour

CAKE

3 cups sugar
1 1/4 cups butter, softened
1 (8 oz.) package cream cheese, softened
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 teaspoons lemon extract
1/8 teaspoon salt
6 large eggs
3 cups Pillsbury® Softasilk® Enriched & Bleached Cake Flour

GLAZE

1 1/2 cups powdered sugar
2 tablespoons butter, softened
4 teaspoons grated lemon peel
4 to 5 tablespoons lemon juice

Preparation Directions

HEAT oven to 325°F. Spray 10-inch tube pan, 12-cup fluted tube pan or two 9 x 5-inch loaf pans with flour no-stick cooking spray.
BEAT sugar, butter and cream cheese in large bowl until light and fluffy. Blend in on low speed lemon juice, vanilla, lemon extract and salt.
ADD eggs one at a time, beating after each addition. Add flour; beating until smooth. Pour batter into prepared pan.
BAKE 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Remove from pan. Cool completely.
BLEND glaze ingredients in small bowl; beat until smooth. Drizzle glaze over cake.

Nutritional Information Per Serving

Serving Size (1 slice, 1/24 of cake), Calories 340 (Calories from Fat 140), Total Fat 15g (Saturated Fat 9g, Trans Fat 0g), Cholesterol 90mg, Sodium 135mg, Total Carbohydrate 47g (Dietary Fiber 0g, Sugars 33g), Protein 4g; Percent Daily Value*: Vitamin A 10%, Vitamin C 4%, Calcium 2%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.