Lemon Cream Cheese Pound Cake From Scratch

Ingredients:

• 1 and 1/2 cups butter, room temperature
• 8 oz cream cheese, room temperature
• 6 large eggs, room temperature
• 3 cups granulated white sugar
• 3 cups all-purpose flour
• 1 tablespoon lemon extract

Directions:

1. Prepare the Pan: Coat a 10-cup tube pan or bundt pan with solid vegetable shortening and sugar or use Wilton cake release for best results.
2. Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s at the right temperature when your batter is ready.
3. Mix Butter and Cream Cheese: In the bowl of an electric mixer, beat the butter and cream cheese together until the mixture is smooth and creamy.
4. Add Sugar: Gradually add the sugar to the bowl, beating until the mixture becomes fluffy and slightly lighter in color.
5. Incorporate Eggs: Add the eggs one at a time, fully incorporating each egg into the batter before adding the next.
6. Combine with Flour: Slowly mix in the flour until just combined, ensuring not to overmix the batter.
7. Flavor with Lemon: Stir in the lemon extract, blending it evenly throughout the batter for that zesty lemon flavor.
8. Bake: Pour the batter into your prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with dry crumbs.
9. Cool: Allow the cake to cool on a wire rack for 15 minutes before inverting it onto a serving tray. Let it cool completely at room temperature before covering and storing.
10. Store: Keep the cake in an airtight container on the countertop for 3 to 4 days, ensuring it stays moist and delicious.