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Citrus Cream Cheese Pound Cake




Source of Recipe


kitchengardener on Family Fare


Recipe Introduction


© 1997-2001 DAIRY COUNCIL OF WISCONSIN



List of Ingredients




1 1/2 cups sugar
1/2 cup plus 2 tablespoons unsalted butter at room temperature
4 ounces cream cheese at room temperature
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
Dash salt
3 eggs
1 1/2 cups cake flour



Recipe



Preheat oven to 325°F. Butter and flour a 9-inch by 5-inch loaf pan.

Beat sugar, butter and cream cheese at low speed for 30 seconds with an
electric mixer in a large bowl. Increase speed to high and beat for 2
minutes, scraping the bowl occasionally, until the mixture is light and
fluffy. Beat in lemon juice, vanilla, the extracts and salt. Turn speed to
medium and add eggs, one at time, beating after each addition. Add flour and
beat on low speed until the batter is smooth.

Pour into prepared pan and bake, checking after 1 hour. Bake 10 or 15 minutes
longer or until a toothpick inserted in the center of the cake comes out
clean and the top is golden.

Makes 1 loaf.