Lemon Cream Cheese Poundcake

Doesn't the name of it sound so tempting?  "Would you like some lemon cream cheese poundcake?" Who would say no to that? I stole this from some blog and made it.  It was delicious. Mine looked better than the one pictured here (picture also stolen from blog) but I was too busy eating it to take a picture.


Lemon Cream Cheese Poundcake

2 sticks butter, softened (1 cup)
1 8 oz pkg cream cheese, softened
1 1/2 cups sugar
4 eggs
1 1/2 tsp vanilla
zest of two lemons
1/4 cup lemon juice
1 1/2 tsp baking powder
1 1/2 tsp salt
2 1/4 cups flour

With your mixer, combine butter, cream cheese, and sugar until nicely whipped.  Add in eggs one at a time, mixing to incorporate.  Continue mixing, while adding the zest, juice, vanilla, baking powder and salt.  Slowly add in your flour until everything is mixed.

In two greased bread pans (or four small bread pans) divide your batter evenly.  Bake at 325 for about 45 minutes to 1 hour, depending on the size of your loaves.  When a fork or toothpick inserted, comes out clean, your bread is done.

Immediately, brush tops of bread with extra lemon juice.  Then, make a glaze.

Lemon Glaze
3/4 cup powdered sugar
3 Tbsp lemon juice
1 tsp vanilla

Once mixed together, pour over your bread loaves.  It will be absorbed quickly.  When cool, slice and serve.

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