Lemon Cream Cheese Pound Cake, a velvety rich and delicious Pound Cake Recipe with a creamy sweet texture topped with a tart and zesty lemon glaze. Perfect served alone, or with berries and also try with strawberry shortcake. It's delicious.
In a Mixer: Cream softened butter and sugar for until light and fluffy.
Add softened cream cheese and allow to whip for 2-3 minutes
Add Eggs, One at a time and allow to be fully mixed in.
Add Lemon juice, Lemon Zest, vanilla, and salt.
Add Flour a little at a time and mix until combined.
Grease and flour 2 loaf pans or 1 12 cup Bunt Pan. Pour batter into choosen pan(s)
Bake for 1 hour to 1 hour 15 minutes. Check after 1 hour. Use a toothpick in the center to test for doneness. Bread will be done with toothpick comes out clean from center. I typically bake mine for 1 hour 5 mins.
Lemon Glaze
Mix butter and powered sugar in a mixing bowl. Add Lemon Juice. This will be thin. If you prefer a thicker glaze, add more powdered sugar. Drizzle over top of warm cake and allow to run down sides.
Notes
Serving Ideas
Serve as Strawberry Shortcake with Whipping Cream and sliced berries
Serve with Fresh Berries. Raspberries, Strawberries, Blackberries
Baking Times:Bake at 325f degrees for 1 hour to 1 hour 15 minutes. At 1 hour check by inserting a toothpick into the center. If the toothpick comes out clean, it's ready to be taken out of the oven. Smaller Individual Bundt Pans take 18-25 minutes depending on size. Watch closely and don't over-bake.Preparing Baking Pans:I prefer to coat pans with a thin layer of Crisco and dusting in a light coat of flour to prevent the cake from sticking to the pan. Non-Stick Cooking Spray can be used. Choose Non-Stick Spray with Flour for best results. Variation:
Add 1 to 1 ½ cup of fresh Raspberries to the batter by folding gently before placing batter into pan and bake as normal.