Lemon Cheese Pound Cake – a delicious recipe with shortening, margarine, cream cheese, lemon flavoring, eggs, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream shortening, margarine and 8 ounces of the cream cheese. Add the 3 cups sugar and beat until fluffy.
2
Add eggs, 1 at a time, and beat well after each egg.
3
Add 4 teaspoons of the lemon flavoring.
4
Fold in flour.
5
Reserve 1/4 cup.
6
Combine 1/4 flour with grated cheese and add to batter.
7
Pour mixture into greased and floured tube pan.
8
Place pan in cold oven.
9
Bake at 275u00b0 for 1 1/2 hours.
10
Do not open oven door while cake is cooking.
11
Remove from oven and cool.
12
While cake is cooking, combine the powdered sugar, remaining cream cheese and flavoring.
13
Use enough evaporated milk to make icing of spreading consistency.
14
Beat well.
15
Frost cake when completely cooled.
2173
kcal
Calories
65
g
Fat
349
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/2 c. shortening, softened, 1/2 c. margarine, softened, 16 oz. cream cheese, 5 1/2 tsp. lemon flavoring, and more.
Yes, Lemon Cheese Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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