If I had to choose a favorite pound cake recipe, this one would win hands down. Anyone that knows me, knows that I have a deep love for food containing lemon. Two summers ago, I hosted a dinner, and guess what the theme was? Lemon of course! I prepared shrimp fettuccine with a lemon pepper sauce, a lemon and kale salad, fresh-squeezed lemonade, and this beautiful tasting lemon cream pound cake. One tip I like to mention when you are making the glaze is not to omit the grated lemon peel. If you skip this step, you will end up with a glaze that tastes more like butter than lemon.
Grease and lightly flour a tube or bundt pan using Bisquick.
Beat three cups of sugar, one and one-quarter cups of butter or margarine, and one package of cream cheese in a large bowl until fluffy. I recommend using a stand or electric hand mixer.
Beat in one tablespoon of lemon juice, two teaspoons of vanilla extract, one teaspoon of lemon extract, and one-half teaspoon of orange extract.
Add six eggs, one at a time, beating after each addition.
Add two and three-quarter cups of Bisquick and beat until smooth.
Spread the batter evenly into each pan. Bake for sixty to ninety minutes or until golden brown and toothpick inserted in center comes out clean.
Cool for ten minutes and remove from pan. Cool completely.
Glaze
Combine one cup of confectioners’ sugar with two tablespoons of softened butter and mix until smooth
Stir in two teaspoons of lemon peel and two tablespoons of lemon juice. Continue stirring until well incorporated.
Spread the lemon glaze over the cake, allowing some to drizzle down the sides.