Lemon Pound Cake
Cream cheese makes this pound cake extra moist.
Prep Time: 20 minutes
Bake Time: 65 to 70 minutes
Yield: 1 (9 x 5-inch) loaf cake
3/4 cup butter, softened
4 ounces cream cheese, softened
1 cup + 2 tablespoons sugar
3 eggs, room temperature
1 tablespoon lemon juice
Zest of 1 lemon
1/4 cup Karo® Light Corn Syrup
1-1/3 cups all-purpose flour
3 tablespoons Argo® Corn Starch
1/2 teaspoon Argo® Baking Powder
1/8 teaspoon salt
1 cup powdered sugar
2 tablespoons lemon juice
No Cook Blueberry Lemon Sauce
Preheat oven to 325°F (300°F for dark metal or glass pans). Spray a 9 x 5-inch loaf pan with cooking spray.
Beat butter and cream cheese in large mixer bowl until creamy. Add sugar and beat 2 to 3 minutes until light and fluffy. Beat in eggs, one at a time, until well blended, then lemon juice, lemon zest and corn syrup.
Stir together flour, corn starch, baking powder and salt. Gradually add dry ingredients to butter mixture, mixing after each addition until combined. Transfer batter to prepared pan. Smooth top of batter with spatula.
Bake 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove to wire rack to cool completely.
Mix powdered sugar and lemon juice in a small bowl; drizzle over the top of the cake.