Lemon Pound Cake

  • 1 1/2 cups cake flour
  • 1/8 tsp. baking soda
  • 1/8 tsp. salt
  • 8 Tbs. unsalted butter, room temp.
  • 4 oz. cream cheese, room temp.
  • 1 1/2 cups granulated sugar
  • 2 eggs, room temp.
  • 1 tsp vanilla extract
  • 1 Tbs. lemon extract
  • 2 Tbs. fresh lemon juice
  • Finely grated lemon zest from 1 lemon

In bowl of electric mixer fitted with flat attachment, beat butter and cream cheese on medium speed until creamy, about 30 seconds. Gradually add 1 1/2 sugar; beat until light and fluffy, about 5 minutes. Increase speed to medium-high; add eggs one at a time, beating well after each addition; beat in vanilla, lemon juice and lemon extract. Reduce spped to low; add flour mixture in 3 additions; beating each addition until just incorporated. Add baking soda and salt. Fold in lemon zest. Spoon batter into prepared pans. Bake at 325 degrees for 70-75 minutes or until a toothpick inserted into center comes out clean. Transfer to a wire rack; let cool for 15 min.