June 13, 2022
True Lemon Cream Cheese Poundcake with Lemon Buttercream Frosting
True Lemon Cream Cheese Poundcake with Lemon Buttercream Frosting
Rated 5.0 stars by 1 users
Category
Desserts
Servings
1 Cake
Prep Time
30 minutes
Cook Time
90 minutes
A creamy lemony poundcake that's wonderful when served with fresh fruit.
Tina Norris
Ingredients
- 1 8-ounce package of cream cheese
- 1 1/2 cups (3 sticks) of butter
- 3 cups sugar
- 6 large eggs
- 3 cups of all purpose flour
- 1/4 cup buttermilk
- 1 tsp vanilla
-
3 packets True LemonÂ
- 1/4 to 1/2 stick of butter, softened
- 3 cups of powdered sugar (to start)
- Heavy cream or half and half
-
3 packets of True Lemon
For the cake:
For the frosting (optional):
Directions
For the cake:
- Put cream cheese and butter in large mixing bowl and let it soften for about 20-minutes. Set eggs out to come to room temperature.
- Grease and flour a 10 inch tube pan (a loaf pan or bundt pan works well).
- Preheat oven to 325 degrees.
- Mix butter and cream cheese until smooth.
- Add sugar one cup at a time beating until mixture is fluffy.
- Add eggs two at a time beating well each time added.
- Add in 3 cups all purpose flour and 1/4 cup buttermilk and beat well.
- Add one teaspoon of vanilla and 3 packets of True Lemon (use more if preferred).
- Beat one last time until blended.
- Pour into the baking pan. Bake at 325 for about 1 hour and 20 minutes. (Check at one hour as ovens vary in temperature). It's done when a toothpick inserted comes out clean.
- Remove from oven and cool in pan 20 minutes.
For the frosting:
- In a mixing bowl beat butter until creamy. Add in 3 cups of sugar 1 cup at a time.
- Add splashes of cream as needed to keep mixture moist at spreadable level.
- Add in packets of True Lemon to taste.Use more packets for a richer lemon flavor.
- Add more sugar and/or cream to get to desired consistency.
- Spread over cooled cake and enjoy!
Recipe Note
Recipe submitted by Tina Norris.