lemon cream cheese pound cake
Lemon Cream Cheese Pound Cake 3 cups granulated sugar 1 1/4 cups butter or margarine, softened 1 (8 ounce) package reduced-calorie cream cheese, softened 1 tablespoon lemon juice
Ingredients
- 3cupgranulated sugar
- 11/4 cups butter or margarine, softened
- 1(8 ounce) package reduced-calorie cream cheese, softened
- 1tablespoonlemon juice
- 1tablespoonwatkins vanilla extract
- 1teaspoonwatkins lemon extract
- 1/2teaspoonwatkins orange extract
- 1/4teaspoonwatkins nutmeg
Directions
- 1
Lemon Cream Cheese Pound Cake 3 cups granulated sugar 1 1/4 cups butter or margarine, softened 1 (8 ounce) package reduced-calorie cream che
- 2
Beat in lemon juice, vanilla extract, lemon extract, orange extract, nutmeg, and salt
- 3
Add eggs, one at a time, beating well after each addition
- 4
Add flour and beat until smooth
- 5
Pour batter into a greased and floured 12-cup tube pan
- 6
Bake at 325 degrees F for about 1 1/4 to 1 1/2 hours or until golden brown and wooden pick inserted in center comes out clean
- 7
Cool in pan on rack for 10 minutes
- 8
With a metal spatula, loosen cake from pan and invert onto wire rack to cool completely