Ingredients:
One and a half cups of room temperature butter
8 ounces cream cheese, at room temperature
6 large eggs, at room temperature
3 cups granulated white sugar
3 cups all-purpose flour
1 tablespoon lemon extract
Instructions:
Coat a 10-cup tube pan or bundt pan with solid vegetable shortening and sugar, or use Wilton cake release.
Preheat the oven to 350°F.
Beat the cream cheese and butter together in the bowl of an electric mixer until smooth.
Add the sugar and beat until fluffy. The color of the combination will somewhat lighten.
Beat in each egg as it is added, one at a time.
Incorporate the flour into the mixture gradually.
Add the lemon extract and combine.
Pour the batter into the prepared pan.
Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean or with “dry” crumbs.
Allow the cake to cool on the countertop on a wire rack for 15 minutes before inverting it onto a serving tray. Let it cool completely on the counter before covering it in an airtight container.
Store the cake in an airtight container on the countertop for 3 to 4 days.
Enjoy your delicious Lemon Cream Cheese Pound Cake!