Lemon Cream Cheese Poundcake (Copycat)

Good Monday morning to everyone, I hope you all had a wonderful weekend! The hubby was away last week in CA for a biz trip so it was just the girls and I.  Friday night we had a girls night out and we took the opportunity to go prom dress shopping for Rachael. She did decide to go to her Junior Prom after all; however, since no one asked her, she's going solo. I'm so proud of her and wish I had the confidence she does about herself when I was 16. 

We found a dress pretty quickly, which was an amazing feat in and of itself. For anyone with a teenage daughter I'm sure you can relate! We didn't order it that night, but called the next morning and they said that the dress was no longer available in her size. DEVASTATED is not the word; especially since I told the woman I would call first thing in the morning (which I did), but they never checked their voicemail when they arrived in the morning and by the 5th time I tried calling (every time I got the voicemail), I was finally able to speak with them and the dress was indeed gone. 

So what do good parents do? Take off at 3pm in the afternoon to go to 3 different area malls (for those of you not familiar with NJ, we are the mall capital of the world....well maybe not, but we do have 62 of them in our entire state!) to look for a new one. NADA. ZIP. And of course the teenager was NOT in the right frame of mind which didn't help either. So I did the next best thing Sunday morning and found a prom dress website and searched for over 2 hours to find her dress and low and behold...THEY HAD ONE IN HER SIZE!!! So I ordered it and hopefully they actually do have it and didn't forget to update their webpage. If so, it's back to the drawing board and we'll be heading out again to look for more...AH, the joys of parenthood! I'll keep you posted. 

And now for today's recipe...

Did you know that today is National Pound Cake Day? And do you also know how pound cake originally got it's name? Well, I didn't either until I read it somewhere recently. The cake was named because the original recipe was made with 1lb. of flour, 1 lb. of butter, 1lb. of eggs and 1 lb. of sugar. I guess I'll have to try it out to see if it works! 

So a while back, I had seen this recipe from Christie over at Zestuous and printed it out right away for a few reasons. One, I'm always looking for new dessert ideas for when I'm entertaining on the weekends. Two, I don't particularly care for overly sweet, gooey desserts. And three, it has LEMON in it! 

I loved this dessert and opted to use low fat cream cheese, less lemons (because I only had 2 left at home!) and I sprinkled it with powdered sugar instead of making a lemon glaze which Christie did with hers. I like my poundcake more on the plain, cake-y side and this was deliciously moist. My family and I really enjoyed this recipe. However, we did all agree that the next time I make this I will definitely use more lemons as her recipe called for to give it even more of a lemony flavor. This one will definitely go on the pile of "Must Make Again" desserts! 

 Lemon Cream Cheese Poundcake (Copycat)
Adapted from Zestuous
1 c. Butter
1/2 c. Low Fat Cream Cheese
2 3/4 c. Granulated Sugar
6 Large Eggs
3 c. All-Purpose Flour
1 tsp. Baking Powder
1/2 tsp. Kosher Salt
2 Lemons, zest and juice

Directions:
1. Cream together the butter, cream cheese and sugar; then add in the eggs one at a time. 
2. Add in the lemon zest and juice; then slowly add in the flour, baking powder and salt; mix well. 
3. Lightly grease a Bundt pan with some butter and pour the batter into the pan. 
4. Bake at 350 degrees for one hour or until the tip of a sharp knife comes out clean. 
5. Allow to cool for 10 minutes before removing from the pan. Makes 24 slices. 


*Nutritional Information per Slice: Calories 224, Carbs 35.4g, Fat 7.9g, Protein 3.2g, Fiber 0.6g

Enjoy!