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Butter Lemon Pound Cake

This is a homemade from scratch lemon pound cake with a butter cream cheese lemon icing. It a great dessert for serving a lot of guests. Top with a light whipped topping or French vanilla ice cream.

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Ingredients:

Steps:

  1. Preheat oven to 350 F. Grease and flour a tube pan.
  2. Cream together butter, cream cheese, and sugar for 1 minute.
  3. Add eggs 1 at a time beating them after each addition.
  4. Mix in the milk, lemon juice, zest, and vanilla. Beating well.
  5. In a separate bowl whisk together flour, baking powder and salt.
  6. Add dry ingredients to wet in 3 stages. Folding the batter together until all mixed well.
  7. Pour batter into the tube pan evenly. Place in the center of the oven. Bake for 50 - 60 minutes.

Icing

  1. To make icing, mix melted butter, juice, softened cream cheese and mix with a fork into the confectioners sugar until smooth. To get the consistency you want, thicker add more sugar, thinner add more juice.
  2. Drizzle over the top of the cooled cake and let it drip. Then sprinkle with the lemon zest!

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Food and Recipes Recipes Baking & Desserts CakesFebruary 19, 2020
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