Lemony Cream Cheese Pound Cake
3 c. white sugar
1 1/4 c. softened butter
8 oz. softened cream cheese
1 Tbsp. lemon juice
1 Tbsp. vanilla
1 tsp. orange extract
1/4 tsp. nutmeg
1/8 tsp. salt
6 eggs
3 c. cake flour
Lemon Glaze:
1 c. powdered sugar
1-2 Tbsp. sugar
1/4 tsp. lemon extract
yellow food coloring (opt)
In a large bowl beat white sugar, butter and cream cheese until light and fluffy. Beat in lemon juice, vanilla extract, lemon extract, orange extract, nutmeg and salt. Add eggs, one at a time, beating well after each addition. Add flour and beat until smooth. Pour batter into a greased and floured 12-cup tube pan. Bake at 325F about 1 1/4 to 1 1/2 hours until golden brown and wooden pick inserted in center comes out clean. Cool in pan on rack for 10 minutes. With a metal spatula, loosen cake from pan and invert onto a wire rack to cool completely. Prepare glaze by combining the sugars and enough water to make a smooth glaze. Add lemon extract and the food coloring. Spread glaze over cake; allow some to drizzle down the sides.
Source: The Mapleton-Fall Creek Neighborhood Association Indianapolis, IN, "Cookbook Compiled in Honor of the Associations 30th Anniversary, 1962-1992," 1991
3 c. white sugar
1 1/4 c. softened butter
8 oz. softened cream cheese
1 Tbsp. lemon juice
1 Tbsp. vanilla
1 tsp. orange extract
1/4 tsp. nutmeg
1/8 tsp. salt
6 eggs
3 c. cake flour
Lemon Glaze:
1 c. powdered sugar
1-2 Tbsp. sugar
1/4 tsp. lemon extract
yellow food coloring (opt)
In a large bowl beat white sugar, butter and cream cheese until light and fluffy. Beat in lemon juice, vanilla extract, lemon extract, orange extract, nutmeg and salt. Add eggs, one at a time, beating well after each addition. Add flour and beat until smooth. Pour batter into a greased and floured 12-cup tube pan. Bake at 325F about 1 1/4 to 1 1/2 hours until golden brown and wooden pick inserted in center comes out clean. Cool in pan on rack for 10 minutes. With a metal spatula, loosen cake from pan and invert onto a wire rack to cool completely. Prepare glaze by combining the sugars and enough water to make a smooth glaze. Add lemon extract and the food coloring. Spread glaze over cake; allow some to drizzle down the sides.
Source: The Mapleton-Fall Creek Neighborhood Association Indianapolis, IN, "Cookbook Compiled in Honor of the Associations 30th Anniversary, 1962-1992," 1991
