Description
This delightful pound cake features vanilla, almond, and lemon flavors topped with a tangy lemon cream cheese icing.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon lemon zest
- 1 package (8 oz) cream cheese, softened
- 1/4 cup lemon juice
- 3 cups powdered sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
- In another bowl, mix flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk. Stir in vanilla, almond extract, and lemon zest.
- Pour the batter into the prepared pan. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes, then remove from the pan to a wire rack to cool completely.
- In a medium bowl, beat cream cheese and lemon juice until smooth. Gradually beat in powdered sugar until icing is smooth and creamy. Spread over the cooled cake.
Notes
You can customize the seasonings to taste.