Lemon Cream Cheese Pound Cake
Lemon Cream Cheese Pound Cake is an moderately easy dinner. Made with 3 c. cake flour, sifted, 1/8 tsp. salt, 3 c. sugar, 1/4 tsp. nutmeg and 6 eggs, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
In a large bowl, beat sugar, butter and cream cheese until light and fluffy.
Beat in lemon juice, flavorings and salt.
Add eggs one at a time, beating well after each addition.
Add flour and beat well until smooth.
Pour batter into a greased and floured 12-cup tube pan.
Bake at 325Β° for 1 1/4 to 1 1/2 hours or until golden brown.
Test to see if a wooden toothpick inserted in the center comes out clean.
Cool on wire rack in pan 10 minutes. Then invert on rack to cool completely.
Then glaze.
π· Perfect Pairings
Complete your meal with these
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