Lemon cream cheese pound cake

재료

Lemon Cream Cheese Pound Cake

You’ll Need:

3 cups Pillsbury Best™ All Purpose Flour

3 cups sugar

1 1/4 cups butter, softened

1 (8 oz.) package cream cheese, softened

1 tablespoon lemon juice

2 teaspoons vanilla extract

2 teaspoons lemon extract

1/8 teaspoon salt

6 large eggs

방향

To Make:

1. HEAT oven to 325°F. Spray 10-inch tube pan, 12-cup fluted tube pan or two 9 x 5-inch loaf pans with flour no-stick cooking spray.

2. BEAT sugar, butter and cream cheese in large bowl on medium speed until light and fluffy (about 7 minutes). Blend in on low speed lemon juice, vanilla, lemon extract and salt.

3. ADD eggs one at a time, beating after each addition. Add flour; beating until smooth. Pour batter into prepared pan.

4. BAKE 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Remove from pan. Cool completely.

5. DRIZZLE your favorite glaze over cake, if desired. Slice and enjoy!