Citrus Pound Cake With Lemon Cream Cheese Frosting

An absolutely top drawer pound cake that i found on chefs.

For cake: preheat oven to 350 f , and prepare pans with parchment circles and lightly spray with baking spray.

Using a stand mixer or hand mixer , cream butter and sugar until light and fluffy , approximately 3 minutes.

Add baking emulsion , lemon zest , lemon juice and mix well.

Add eggs one at a time and mix until well incorporated.

Add flour and heavy whipping cream , alternating each a third at a time , ending with the whipping cream.

Mix until combines , but do not over mix , approximately 2 minutes.

Divide batter between pans.

Bake in preheated oven for 38 to 40 minutes.

Check cake at 38 minutes to make sure it is not over baking.

Insert a cake tester or toothpick at the center of the cake.

If toothpick removes clean , then it is done.

Place on cooling racks in pan for 15 minutes.

Remove from pan and let cake cool completely.

For the frosting: in a large bowl , cream together cream cheese and butter until smooth and fluffy.

Add lemon juice , zest , and powdered su.

eggs, unsalted butter, granulated sugar, lemon flavoring, lemon, fresh lemon juice, cake flour, heavy whipping cream, cream cheese, powdered sugar