| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
Lemon Cream Cheese Pound Cake
- vegetable oil or no-stick cooking spray To grease bundt pan.
- 1 package (8 ounces) cream cheese, softened Use full-fat cream cheese.
- 1/2 cup granulated sugar
- 4 medium eggs
- 2 teaspoons lemon extract
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup water
- 1 box (15.25 ounces) lemon cake mix
Lemon Glaze
- 2 cups confectioner’s sugar
- 4-1/2 tablespoons fresh lemon juice From 3 lemons.
Ingredients
Lemon Cream Cheese Pound Cake
Lemon Glaze
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Instructions
Lemon Cream Cheese Pound Cake
- Preheat oven to 325 degrees.
- Use a folded paper towel soaked in vegetable oil to thoroughly grease a bundt pan OR spray it with no-stick cooking spray. Set aside.
- In large bowl, combine softened cream cheese (room temperature), 1/2 cup sugar, 4 eggs, and 2 teaspoons vanilla extract. With mixer on low speed, mix together until smooth and creamy (about 1 minute).
- Add 1/2 cup melted unsalted butter (or vegetable oil), 1/2 cup of water and cake mix. With mixer on low speed, mix together just until combined (about 2 minutes). Batter will be thick and creamy. Set aside.
- Pour or spoon batter into prepared bundt pan. Smooth top with back of spoon. Batter will not fill pan (allows room for cake to rise).
- Bake 40-45 minutes OR until top springs back when lightly pressed. Or press a knife in center all the way down touching bottom. If it comes out clean, cake is done. A toothpick is too short for a pound cake because it only pierces top.
- Cool 30 minutes before turning out onto a large plate.
- Serve warm.
- Place Cream Cheese Pound Cake in a large container and seal shut with a lid. If preferred, wrap the cake with Saran wrap. Refrigerate at least 24 hours. Tastes MUCH BETTER than fresh out of the oven.
Lemon Glaze
- In a medium bowl, stir together confectioners and fresh lemon juice until smooth. The glaze should be thick and pourable.
- Taste a sample. To achieve desired consistency and tang, add more confectioners sugar and/or fresh lemon juice.
- Drizzle glaze on cooled (or cold) Lemon Cream Cheese Pound Cake.