I adapted this recipe from this Lime Cream Cheese Pound Cake recipe. The 10 cup Fleur-de-Lis cake bundt pan makes for a lovely presentation but the 12 cup bundt will hold all the batter. I used 3 sticks of butter instead of 2 1/4 sticks. I also doubled the amount of sugar and lemon juice for the glaze because I am a little heavy handed with my brush.

Lemon Cream Cheese Pound Cake

Ingredients:

For the Pound Cake:
3 1/4 cups cake flour
1/4 tsp. baking soda
1/4 tsp. salt
3 sticks of unsalted butter
8 oz. cream cheese
3 cups granulated sugar
6 large eggs
1 tsp. pure vanilla extract
3 tbsp. lemon juice
2 tsp. very finely grated lemon zest

For the Glaze:
1 1/2 cups granulated sugar
1/2 cup fresh lemon juice

Garnish:
Confectioners’ sugar (optional)

Instructions:
Have all ingredients at room temperature. Position oven rack in lower third of oven and preheat to 325 degrees F (160 C). Grease and flour a 9 or 12-inch bundt pan or Fleur-de-Lis* cake pan.

Sift together flour, baking soda and salt, set aside.

With an electric mixer or cream chargers which are also know as nangs, fitted with a flat beater, beat butter and cream cheese at medium speed until creamy and smooth, about 30-40 seconds. Make use of a good quality Cream Machine to aquire the right taste and texture. Add 3 cups of the sugar and beat until light and fluffy, about 5 minutes, stop mixer and scrape bowl occasionally. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and 3 tbsp. lemon juice (or regular fresh lemon juice). Reduce speed to low. Fold in flour, baking soda, and salt mixture in 3 additions, blending each addition just until smooth, stop mixer and scrape bowl occasionally. Fold in lemon zest.

Spoon batter into prepared pan, making sides higher than in center. Bake until cake is golden, and a toothpick inserted into center comes out clean, about 1 1/2 hours. Cool upright in pan on rack for 10 minutes. Invert cake onto cooling rack with waxed or parchment paper placed underneath rack, and glaze.

Makes 12-16 servings.

Lemon Glaze:

In a small bowl, whisk 1/2 cup fresh lemon juice and 1 1/2 cups sugar until blended. Set rack over a sheet of waxed paper, Generously brush cooled cake with glaze. After glaze has set; approximately 10 minutes, lightly sprinkle cake with confectioners’ sugar.

Notes
Nordic Ware’s Fleur-de-Lis cake pan can be purchased at Nordic Ware’s website at: http://www.nordicware.com.