Monday, December 3, 2012

Lemon Pound Cake



This lemon pound cake can be made in a regular cake pan or in a bundt pan. Double this recipe to make 2 pound cakes as it will go fast. It can be made with the lemon icing or without.

INGREDIENTS:
3 sticks of butter (softened)
1 (8 oz) package of cream cheese (softened)
3 cups of sugar
6 eggs
1 1/2 TSP orange flavoring (extract)
1 1/2 TSP lemon flavoring  (extract)
3 cups of cake flour

1. Preheat oven to 325. 
2. Cream butter, sugar and cream cheese.
3. Add eggs one at a time and both flavorings. Slowly add the flour and mix well.
4. Pour the batter into a greased pan and bake in center of oven for 1 hour and 25 minutes. Let it cool for 25 minutes then remove onto wire cooling rack.

ICING

INGREDIENTS:
1 1/2 TBSP lemon juice ( 1/2 lemon )
1/2 cup powered sugar

Mix lemon juice and powered sugar. Pour on top of cake. If you pour it on while the cake is still warm the cake will soak it up. If not it will make a glaze on top. 

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