True Lemon Cream Cheese Poundcake with Lemon Buttercream Frosting

True Lemon Cream Cheese Poundcake with Lemon Buttercream Frosting
Description

A creamy lemony poundcake that’s wonderful when served with fresh fruit. Recipe submitted by Tina Norris.

Ingredients

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 Lemon

For 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 Lemon

Directions

For the cake:

  1. 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.
  2. Grease and flour a 10 inch tube pan (a loaf pan or bundt pan works well).
  3. Preheat oven to 325 degrees.
  4. Mix butter and cream cheese until smooth.
  5. Add sugar one cup at a time beating until mixture is fluffy.
  6. Add eggs two at a time beating well each time added.
  7. Add in 3 cups all purpose flour and 1/4 cup buttermilk and beat well.
  8. Add one teaspoon of vanilla and 3 packets of True Lemon (use more if preferred).
  9. Beat one last time until blended.
  10. 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.
  11. Remove from oven and cool in pan 20 minutes.

For the frosting (optional): 

  1. In a mixing bowl beat butter until creamy. Add in 3 cups of sugar 1 cup at a time.
  2. Add splashes of cream as needed to keep mixture moist at spreadable level.
  3. Add in packets of True Lemon to taste. Use more packets for a richer lemon flavor.
  4. Add more sugar and/or cream to get to desired consistency.
  5. Spread over cooled cake and enjoy!