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Lemon Cream Cheese Pound Cake

Kathleen Smith
  • 110 minutes
  • Serves

INGREDIENTS

1/3 cup

Lemon, Fresh Zest

6

Eggs, Large

3/8 cup

Lemon juice, Fresh

3 cups

All-purpose flour

1 tbsp

Lemon extract

2 cups

Powdered sugar

1/2 tsp

Salt

3 cups

Sugar

1 tsp

Vanilla extract

1 1/2 cups

Butter, Unsalted

1

Box Cream cheese