Lemon Cream Cheese Pound Cake: Description Important!
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VERY IMPORTANT!!!! Oven temps can VARY: I say 90 minutes bake time. Start checking at 90 min. by inserting a toothpick. It should come out clean. You may have to cook it as much as 15 more min. (1 hour 45 min. total). Printed recipe below:
This delicious Lemon Cream Cheese Pound Cake with it’s light lemon glaze is a deep south original. This recipe comes from Meso’s mother-in-law which has been in the family for generations. Crusty on the outside like a cookie but fluffy, light and moist on the inside.You’ll be proud to put this dessert on your table.
Lemon Cream Cheese Pound Cake
3 cups plain flour (sifted)
3 cups sugar (sifted)
3 sticks butter (or margarine)
1 package instant lemon pudding
1 1/2 tablespoon lemon juice (pulp and lemon zest)
1 tsp. lemon flavor
1/2 tsp, vanilla flavor (or you may use 1 1/2 tsp. lemon only)
1 8 oz. pack cream cheese (room temperature)
6 large eggs (7 eggs if you only have medium) room temperature
dash of salt
Cream butter, cream cheese, and sugar together until light and fluffy. Add salt and flavoring, beat well. Add eggs, 1 at a time beating well after each egg. Spoon in flour and beat for 1 minute. Batter will be very thick. Spoon batter mixture into a greased and floured large tube pan (not bundt cake pan). Bake in pre-heated 325 degree temperature oven for at least 90 minutes. Then check for doneness by inserting a long toothpick. Toothpick should come out clean. If toothpick has damp dough on it return to oven and bake 15 more minutes. Let cool on rack in pan for 1 hour before removing.
Make sure all ingredients are room temperature before starting. Do not open oven door before 90 minutes! Happy Eating!
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