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LEMON 🍋 CreamCheese | POUNDCAKE Let’s polish off the summer season with some delectable desserts. Lemon is always a forefront ingredient. Zingy. Zesty. Lemon-y 💛 it’s the perfect balance for this rich Poundcake. 🍰✨ — 3 sticks or 1 1/2 cup unsalted butter, softened 2 Tbsp vegetable oil 8 oz. block cream cheese, softened room temp Juice from 1/2 lemon 2 1/2 cups sugar, with zest of 1/2 lemon 6 eggs, room temp 3 cups cake flour, or (3 cups all-purpose flour - minus 6 Tbsp flour, add 6 Tbsp cornstarch); sift 3x 1 tsp sea salt 1 tsp @burlapandbarrel vanilla powder 1 Tbsp Vanilla extract — Preheat oven to 325F; grease a Bundt pan with butter or oil and (light coating of flour, if preferred) Add butter, oil and cream cheese, beat in mixer bowl for 2-3 mins high speed. Slowly add in sugar and continue beating at high speed for 6-7 mins, until appears light yellow and fluffy. Add lemon juice and eggs, one at a time, until all ingredients are fully combined, scrape the sides down as necessary. On the lowest setting, add flour (in two batches) and salt, mix until just combined, no white streaks. Do not overmix. Lastly add vanilla powder and extract, scrape down sides and bottom. Pour the batter into a prepared Bundt pan, spread evenly and pop on counter 2x to get rid of any air bubbles. Bake for 1hr and 20 mins, remove and let rest in pan for 10-15 mins. Remove from pan, let cool on a rack for 40-45 mins before adding the glaze. 🍋🌿 Lemon Glaze — 1 cup powdered sugar Juice and Zest from 1/2 lemon — Make the glaze while cake is baking to allow time to rest and thicken. The glaze is simply - 1 cup powdered sugar, the juice and zest of one lemon. I poked some holes in the cake to allow the glaze to seep inside. Pour the glaze on the cake, gather the remainder and pour on the cake again. #lemon #cake #poundcake #dessert #desserts #easyrecipe #baking #foodie #creamcheese