True Lemon Cream Cheese Poundcake with Lemon Buttercream Frosting

Ingredients

• 8 oz

  1 package of cream cheese

• 1 1/2 c

  (3 sticks) of butter

• 3 c

  sugar

• 6

  large eggs

• 3 c

  of all purpose flour

• 1/4 c

  buttermilk

• 1 tsp

  vanilla

• 3

  packets True Lemon

  32 Count100 Count500 CountAdd to Cart
• 1/2

  stick of butter, softened

• 3 c

  of powdered sugar (to start)

• Heavy cream or half and half

  
  

• 3

  packets True Lemon

  32 Count100 Count500 CountAdd to Cart

Directions

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