Lemon Cream Cheese Pound Cake Recipe

Name: Lemon Cream Cheese Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Cup Butter-Softened; 1/2 Cup Shortening; 3 Cups Granulated Sugar; 1 Pkg (8 oz) Cream Cheese-Softened; 3 Cups Flour-Sifted before measuring; 6 Eggs; 2 TBsp Lemon Extract; 1 TBsp Vanilla Extract; 1 tsp Almond Extract; Can add Zest of Two Lemons

Servings: persons

1 Cup Butter-Softened
1/2 Cup Shortening
3 Cups Granulated Sugar
1 Pkg (8 oz) Cream Cheese-Softened
3 Cups Flour-Sifted before measuring
6 Eggs
2 TBsp Lemon Extract
1 TBsp Vanilla Extract
1 tsp Almond Extract
Can add Zest of Two Lemons

1
Preheat oven to 325. Grease and flour a 10 inch tube pan.
2
In large mixing bowl, cream butter and shortening with hand-held mixer unti light and fluffy.
3
Gradually beat in the sugar.
4
Beat in cream cheese.
5
Add flour, alternating with the eggs.
6
Stir in extracts.
7
Pour batter into tube pan and bake for about 1 hour and 15 minutes or until a tester comes out clean.
8
Let cool in pan for 10 minutes, then move to a rack to cool completely.

1721

kcal

Calories

Fat

224

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Cup Butter-Softened, 1/2 Cup Shortening, 3 Cups Granulated Sugar, 1 Pkg (8 oz) Cream Cheese-Softened, and more.

Yes, Lemon Cream 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.

Lemon Cream Cheese Pound Cake

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