Lemon Pound Cake
Lemon Pound Cake
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Chef's Note
“This recipe came from a Robin Hood booklet I got at the grocery store. I have made it several times. The picture shows it on a large plate, surrounded by sugared red and green grapes.”
READY IN:1hr 25mins |
SERVES:8-10 |
UNITS:US |
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Ingredients Nutrition
- 1 (8 ounce) package cream cheese
- 3⁄4 cup butter or 3⁄4 cup margarine
- 1 1⁄2 cups sugar
- 1 1⁄2 teaspoons vanilla
- 4 eggs
- 1 tablespoon grated fresh lemon rind
- 2 1⁄4 cups sifted cake-and-pastry flour
- 1 1⁄2 teaspoons baking powder
- icing sugar
Directions
- Combine softened cream cheese, margarine, sugar and vanilla, mixing until well blended.
- Add eggs one at a time, mixing at low speed until well blended.
- Add lemon rind.
- Gradually add flour and baking powder combined, mixing at a low speed until well blended.
- Spread batter in a greased and floured 9" tube or bundt pan.
- Bake at 325 for about 70 minutes or until cake tests done.
- Cool 10 minutes; remove from pan.
- If desired, sift icing sugar over cake when cool.
Lemon Pound Cake