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    Lemon Cream Cheese Pound Cake

    Source of Recipe


    List of Ingredients

    Lemon Cream Cheese Pound Cake

    3 cups granulated sugar
    1 1/4 cups butter, softened
    8 ounces cream cheese, softened
    1 tablespoon lemon juice
    2 teaspoons vanilla extract
    1 teaspoon lemon extract
    1/2 teaspoon orange extract
    1/8 teaspoon salt
    6 eggs
    3 cups cake flour

    1 cup confectioners' sugar
    1 tablespoon butter, softened
    2 teaspoons grated lemon peel
    2 to 3 tablespoons lemon juice


    Beat sugar, butter and cream cheese until fluffy. Beat in lemon juice, vanilla extract, lemon extract, orange extract and salt. Add eggs, one at a time, beating after each addition. Add flour; beat until smooth. Spread batter into a greased and floured tube or Bundt pan. Bake at 325 degrees F for 1 1/2 hours, or until golden brown. Cool 10 minutes. Remove from pan and cool completely.


    Mix all ingredients until smooth. Spread glaze over cooled cake, allowing some to drizzle down sides.




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