Lemon Cream Cheese Pound 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
1 1/2 cups powdered sugar
2 tablespoons butter, softened
4 teaspoons grated lemon peel
4 to 5 tablespoons lemon juice
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.
Serving Size (1 slice, 1/24 of cake), Calories 340 (Calories from Fat 140), Total Fat 15g (Saturated Fat 9g, Trans Fat g), Cholesterol 90mg, Sodium 135mg, Total Carbohydrate 47g (Dietary Fiber g, Sugars 33g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.