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For the cake:
1 8-ounce package of cream cheese
1 1/2 cups (3 sticks) of butter
3 cups sugar
6 large eggs
3 cups of all purpose flour
1/4 cup buttermilk
1 tsp vanilla
3 packets True LemonFor the frosting (optional):
1/4 to 1/2 stick of butter, softened
3 cups of powdered sugar (to start)
Heavy cream or half and half
3 packets of True LemonFor the cake:
Put cream cheese and butter in large mixing bowl and let it soften for about 20-minutes. Set eggs out to come to room temperature.
Grease and flour a 10 inch tube pan (a loaf pan or bundt pan works well).
Preheat oven to 325 degrees.
Mix butter and cream cheese until smooth.
Add sugar one cup at a time beating until mixture is fluffy.
Add eggs two at a time beating well each time added.
Add in 3 cups all purpose flour and 1/4 cup buttermilk and beat well.
Add one teaspoon of vanilla and 3 packets of True Lemon (use more if preferred).
Beat one last time until blended.
Pour into the baking pan. Bake at 325 for about 1 hour and 20 minutes. (Check at one hour as ovens vary in temperature). It's done when a toothpick inserted comes out clean.
Remove from oven and cool in pan 20 minutes.
For the frosting (optional):
In a mixing bowl beat butter until creamy. Add in 3 cups of sugar 1 cup at a time.
Add splashes of cream as needed to keep mixture moist at spreadable level.
Add in packets of True Lemon to taste.Use more packets for a richer lemon flavor.
Add more sugar and/or cream to get to desired consistency.