Keto lemon cream cheese pound cake

This rich, soft, and flavorful Lemon Cream Cheese Pound Cake is a new favorite!

PREP TIME: 10

COOK TIME: 1 10

2 sticks unsalted butter softened (equivalent of 226g or 1 cup butter)
8 oz block cream cheese, softened. We used one package (8 oz.). Full fat cream cheese.
3 cups (600g) sugar
5 large eggs room temperature place in a bowl of warm water for 5 minutes to speed up the process.
3 cups (342 g) cake flour (Not self rising. We use Swan’s Down, bleached)
½ teaspoon (2g) baking powder
½ teaspoon (3g) salt
¼ cup (60g) milk (we recommend whole milk or 2 percent).
1 tablespoon (12g) Lemon Extract
¼ cup Lemon Juice plus zest (The approximate amount of one lemon.) If you have less than ¼ lemon juice, make up the difference with milk.

1 cup confectioners sugar
1 ½ teaspoons milk Add additional bit by bit until you reach desired consistency.
pinch of salt
½ tsp lemon extract, optional Adjust amount to your liking.

Grease and flour a bundt cake pan or tube pan.
Preheat the oven to 325℉
In a separate bowl, whisk the cake flour, baking powder, and salt to combine, set aside for later.
Using an electric mixer (paddle attachment if using a stand mixer), mix the butter and cream cheese on medium speed until smooth.
Next, gradually add the sugar and beat until light and fluffy for three minutes.
Add the eggs to the mixing bowl one at a time, blending after each until the yolk is incorporated.
Combine the ¼ cup of milk, ¼ cup lemon juice, lemon extract, and zest.
With the mixer on low speed, add the flour mixture alternately with the milk to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. We do three additions of dry ingredients, alternating with two additions of wet. Mix just until incorporated.
Scoop batter into prepared bundt pan.
Bake at 325 degrees for 1 hour and 5-10 minutes or until a toothpick comes out clean. *Baking times may vary.
This makes approximately 9.5 cups of batter.
Allow to cool in the pan for 10 minutes before turning out.