Jim’s Lemon Cream Cheese Pound Cake

Jim’s Lemon Cream Cheese Pound Cake

8 oz Philly Cream Cheese, softened
3 sticks of butter, unsalted, softened
2 C sugar
1 1/8 tsp salt
3 Tbsp + 5 Tbsp FRESH lemon juice (Myer’s Lemons best)
2 Tbsp lemon zest
1/2 tsp lemon extract
4 lg eggs
2 1/4 C flour, sifted
2 tsp baking powder
10X Sugar

Preheat oven to 325° F and prepare a bundt pan.
Cream butter and cream cheese until smooth.
Add sugar, salt, zest, and 3 tablespoons fresh lemon juice.
Add eggs, one at a time, scraping bowl after each. Mix well.
Add flour and baking powder while mixing on low speed until well combined.
Bake from 1 hour 5 minutes to 1 hour and 15 minutes (depending on the oven) or until golden brown or a toothpick inserted comes out clean.
Brush bottom of the cake with 2 tablespoons of lemon juice.
Let cool for 15 minutes.
Invert to remove pan and brush top of cake with remaining lemon juice.
Once cake is cool, dust cake with powdered sugar.

Silversmith and Lapidary