Lemon Cream Cheese Pound Cake

*WARNING*

If you’re trying to lose weight or eat healthy or cut down on sweets…avert your eyes now!!!

This recipe is over the top…a pound of butter, 6 eggs (yes…6!!), and a block of cream cheese. You will gain a pound just by looking at this cake! But…oh man is it good!!

I can’t take any credit for this recipe or the finished cake. This one goes to my sweet husband. Yep…he bakes!! Like really bakes! This cake is his specialty and I really wanted to share it with you. His mom gave him this recipe. The original one calls for vanilla extract, but he likes to switch it up and use lemon extract.

Lemon Cream Cheese Pound Cake Recipe

Lemon Cream Cheese Pound Cake

1 pound of butter (4 sticks)

1 8oz package of cream cheese

3 cups of sugar

6 eggs

1 tsp of lemon extract

3 cups of cake flour (Don’t have cake flour? Here’s a substitute. Just multiply it by 3.)

1 tsp of salt

 

Lemon Cream Cheese Pound Cake Ingrediants

Take out your butter, cream cheese, and eggs and allow them to reach room temperature. Preheat oven to 300 degrees. Cream the butter and cream cheese.  Add sugar and lemon extract and beat well. Then add the eggs, one at a time, beating well after each egg. Whisk flour and salt together and combine with the other ingredients. Beat until it looks like this:

Lemon Cream Cheese Pound Cake Batter

Bake for about 45 minutes to an hour. You’ll want to bake it slow or else it will brown too quickly on the outside.

Lemon Cream Cheese Pound Cake

See those crunchy pieces on the bottom?

THE BEST PART OF THE CAKE!! YUMMY!

Now…let me tell you a little secret. Suppose you’re baking this cake to take somewhere or you’re having company over, but you REALLY want a piece of cake. Just take a little of the batter and make a couple of cupcakes. This recipe makes a lot of batter. You won’t be able to tell at all and you’ll have you a piece of cake!

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