It's Friday y'all, let the fight begin. I just love 
Sunday was my daughter birthday and she had asked me to make her a "Lemon Cream Cheese Pound Cake." I found a recipe for the cake on YouTube. The recipe was by Meso Making It. The only difference between the two cakes is my cake does not have the glaze, my daughter wanted her cake plain...no glaze. Make sure all ingredients are room temperature before starting.
Lemon Cream Cheese Pound Cake
3 cups plain flour (sifted)
3 cups sugar (sifted)
3 sticks butter (or margarine)
1 package instant lemon pudding
1 1/2 tablespoon lemon juice (pulp and lemon zest)
1 tsp. lemon flavor
1/2 tsp, vanilla flavor (or you may use 1 1/2 tsp. lemon only)
1 8 oz. pack cream cheese (room temperature)
6 large eggs (7 eggs if you only have medium) room temperature
dash of salt
I creamed the butter, cream cheese, and sugar together until light and fluffy.
Then I added salt and flavoring and beat well. Added eggs, 1 at a time beating well after each egg. Spooned in flour and beat for 1 minute. Batter was very thick and the bowl was heavy. Spoon batter mixture into a greased and floured large tube pan (not bundt cake pan). It was hard to get the batter in the pan without getting a little on the side of the pan. This recipe makes a large and dense cake.
Bake in pre-heated 325 degree temperature oven for at least 90 minutes. Do not open oven door before 90 minutes. Then check for doneness by inserting a long toothpick. Toothpick should come out clean. If toothpick has damp dough on it return to oven and bake 15 more minutes. Let cool on rack in pan for 1 hour before removing.
I had a small piece of this cake and I must say, it was really, really good. The lemons added a special taste to the cake, it was creamy and light despite the denseness.
