Lemon Cream Cheese Pound Cake Recipe

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For a beautiful spring treat, this lemon cream cheese pound cake recipe is full of lemon zest, lemon juice, and lemon extract. It's bright and sweet.

INGREDIENT

– 8 ounces cream cheese room temperature – 1 ½ cups unsalted butter room temperature – zest of 4 lemon – 3 cups sugar – 6 large egg – 3 cups all-purpose flour – 1 tablespoon pure vanilla extract – 2 tablespoons lemon juice – 1 teaspoon lemon extract optional For the Lemon syrup – 2 tablespoons sugar – 2 tablespoons water – 1 ½ tablespoons lemon juice

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INSTRUCTION

Preheat oven to 325°F. Grease and flour a 10-inch bundt.Make butter and cream cheese creamy in a stand mixer with the paddle attachment or a large bowl with a hand mixer.

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Step 1

Sugar and lemon zest should be moist and fragrant in a medium basin. After carefully adding the sugar mixture, beat the butter on medium speed for 3 minutes until light and creamy.

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Step 2

Each time, beat two eggs well. Mix flour all at once. Combine lemon juice, essence, and vanilla.Put in pan. Bake 1 hour 25–30 minutes at 325°F.

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Step 3

Check doneness at 1 hour. A toothpick placed into cake middle comes out clean. Cool in pan for a few minutes before transferring to wire rack.

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Step 4

While cake cools, create syrup. In a small pot, heat sugar, water, and lemon juice. Warm brush, cake.

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Step 5

Nutrition

– Serving: 1slice | – Calories: 531kcal | – Carbohydrates: 66g | – Protein: 6g | – Fat: 28g | – Saturated Fat: 16g | – Polyunsaturated Fat: 1g | – Monounsaturated Fat: 7g | – Trans Fat: 1g | – Cholesterol: 139mg | – Sodium: 82mg | – Potassium: 88mg | – Fiber: 1g | – Sugar: 45g | – Vitamin A: 927IU | – Vitamin C: 1mg | – Calcium: 37mg | – Iron: 2mg |

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