Home > Recipes > Recipe Navigation    

Lemon Cream Cheese Pound Cake

Yield: Serves 12


  • 3 cups granulated sugar
  • 1 1/4 cups butter or margarine, softened
  • 1- 8oz. package reduced-calorie cream cheese, softened
  • 1 Tbs. lemon juice
  • 1 Tbs. vanilla extract
  • 1 tsp. lemon extract
  • 1/2 tsp. orange extract
  • 1/4 tsp. nutmeg
  • 1/8 tsp. salt
  • 6 eggs
  • 3 cups cake flour

Lemon Glaze

  • 1 cup powdered sugar
  • 1-2 Tbs. granulated sugar
  • 1/4 tsp. lemon extract
  • Yellow food coloring, if desired


  1. Preheat oven to 325 degrees F
  2. In a large bowl, beat white sugar, butter and cream cheese until light and fluffy
  3. Beat in lemon juice, vanilla extract, lemon extract, orange extract, nutmeg and salt
  4. Add eggs, one at a time, beating well after each addition
  5. Add flour and beat until smooth
  6. Pour batter into a greased and floured 12-cup tube pan
  7. Bake for about 1 1/4 to 1 1/2 hours or until golden brown and wooden pick inserted in center comes out clean
  8. Cool in pan on rack for 10 minutes
  9. With a metal spatula, loosen cake from pan and invert onto wire rack to cool completely
  10. Prepare glaze by combining the sugars and enough water to make a smooth glaze
  11. Add lemon extract and the food coloring
  12. Spread glaze over cake, allowing some to drizzle down the sides

> Leave Feedback

User Feedback

(Page 0 of 1, 0 total comments)

There is no user feedback yet, leave yours below!


Leave Feedback

Or, proceed without an account


Already a member?