An excellent cream cheese and lemon flavored pound cake baked in a tube or Bundt pan. For the best flavor, I recommend using really good lemon oil. My favorite is Boyajian, which tastes very natural. I used a combination of oil and zest.
Prep Time 20 minutes minutes
Cook Time 55 minutes minutes
Total Time 1 hour hour 15 minutes minutes
I like to bake this cake at a slow and low temperature of 325 degrees F. Mine is usually done in a little over an hour, but if you are using a thicker pan or a lighter colored pan (mine's black), it might take up to 90 minutes. Another tip. If you are using a stand mixer and only have one stand mixer bowl, beat the egg whites first with the clean whisk attachment. Scrape them out of the bowl into another bowl to wait, then proceed with the recipe using the paddle attachment.