Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake

Source: Two in the Kitchen.

Paige's Recipe Notes: Very, very good. No glaze.

Lemon Velvet Cream Cheese Bundt Cake

Ingredients

• 2 1/4 c. flour
• 1 1/2 t. baking soda
• 1/4 t. salt
• 1 c. buttermilk
• 2 large eggs
• 1 t. vanilla
• 12 TBLS butter, softened
• 1 1/2 c. sugar
• zest of 1 lemon
• 3 TBLS lemon juice
cream cheese filling
• 8 oz. cream cheese, softened
• 1/4 c. sugar
• 1 egg
• 1 1/2 t. lemon juice
Glaze
• 2 oz. cream cheese, softened
• 1 t. lemon zest
• 1 TBLS lemon juice
• 3/4 c. powdered sugar
• 2-3 TBLS milk until the glaze is pourable.

Instructions

1. In a medium mixing bowl, mix all filling ingredients until well blended. Set aside.
2. Preheat the oven to 325 degrees and spray a large bundt pan with baking spray. Set aside.
3. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
4. In a medium bowl, whisk together the buttermilk,eggs, and vanilla. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the zest and lemon juice and mix until blended.
6. Mix in the flour mixture alternatively with the buttermilk mixture in a couple of additions, starting and ending with the flour mixture, and scraping down the bowl after each addition.
7. Pour the batter into the prepared pan. Spread the cream cheese filling evenly over the top. The filling will sink into the batter as it bakes.
8. Bake for approximately 50-55 minutes, or until the cake is no longer jiggly when moved and the top is beginning to brown and if a toothpick is inserted, the crumbs sticking should be "cake like" and not 'batter like".
9. Remove to a cooling rack till cool. Then invert onto a serving tray or plate.
Prepare the glaze
10. In a medium mixing bowl, mix all glaze ingredients until the mixture is pourable.
11. Drizzle over the top of the fully cooled cake with a spoon.

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