Tender and moist pound cake recipe with lemon, cheese and lemon.
This is my mom's cake recipe. She always either made thiis or her sour creamy pouund cake. For years, I thought it was the only recipe for pound cake.
* Ingredients :
° 1 and 1/2 cup butter, at room temperature
° 8 oz cream cheese, room temperature
° 6 eggs, room temperature
° 3 cups granulated white sugar
° 3 cups all-purpose flour
° 1 tablespoon lemon extract
* Directions :
Line a 10-cup tray or tray with a solid vegetable shortening and sugar or a Wilton cake.
Preheat oven 350 degres f
In the bowl of an electric mixer, beat butter and cream cheese until smooth.
Add sugar and beat until fluffy. The color of the mixture will lighten a little.
Adding eggs one at a time, beat after every add .
Slowly add the flour to the mixture and mix.
Add lemon extract and mix.
Pour the mixture into the prepared skillet.
Bake for 60 to 70 minutes or until inserted in center and come out clean or with "dry" crumbs.
Allow to cool on a work surface on a wire rack for 15 minutes before inverting onto a serving tray. Cool completely on the counter before covering in an airtight container. Store in an airtight container on the counter for 3 to 4 days.
Enjoy !
