Hey family, Share one of your holiday classic recipes that everyone always ask for when they know you are cooking. There is something that you make and everyone in the family loves it. For those of us who might want to make something different but just can't think of what to make for their holiday table. Maybe a CFS family member can share a recipe. I am going to share my Lemon Cream Cheese Pound Cake recipe that is asked for every year along with other desserts but this cake is moist and delicious. I got this recipe from (Cooking w/ Carolyn) and love it. I have tweaked it a little to add more lemon as my husband loves lemon. But the recipe below is the original recipe. My tweaks are excluded. Lemon Cream Cheese Pound Cake Note: You will need a 12-Cup Capacity Fluted Bundt Pan For the Cake: 3 to 4 Fresh Whole Lemons Zest of 2 Lemons ( ½ for the cake/ ½ for the glaze) ¼ Cup Fresh Squeezed Lemon Juice 3 Sticks (1½ Cups) plus 2 Tablespoons for the bundt pan, Unsalted Butter, room temperature 1-8 Ounces package Cream Cheese, room temperature 3 Cups Granulated Sugar 6 Eggs, room temperature 3 Cups Cake Flour plus 2 to 3 Tablespoons for the bundt pan Or use Pam w/ Flour for bundt pan ¼ Teaspoon Baking Soda ½ Teaspoon Salt For the Lemon Glaze: 1½ Cups Powdered Sugar 1 Tablespoon Fresh Squeezed Lemon Juice Zest of 1 Lemon 2 Tablespoons Milk Directions Preheat oven to 325 degrees Zest 2 of the lemons and use half for the cake batter and the other half for the glaze. Set aside. Squeeze enough juice from all of the lemons for ¼ cup plus 1 tablespoon for the glaze and set aside. Sift the cake flour, baking soda and salt into a medium bowl and set aside. In a large bowl, using a hand mixer mix the cream cheese and butter together until creamy and well combined, about a minute or so. Add the sugar and continue to mix until the mixture is light and fluffy, about 2 to 3 minutes. Scrape your bowl down with a spatula. Add the eggs one at a time while mixing. Mix in the lemon juice. Next, mix in the flour mixture 1 cup at a time and remember to stop once or twice and scrape the bowl down so that all of the batter is well blended. Finally, fold in the zest of 1 lemon using a spatula. Butter and flour the inside of the entire cake pan including the tube. Tap out the excess flour. Pour the batter into the cake pan and then give the pan a little shake to settle the batter. If desired, you can place the cake pan on a cookie sheet on the middle rack of the oven. Bake at 325 degrees for 1 hour and 20-30 minutes or until a skewer is inserted and comes out clean. Once done, allow the cake to cool in the pan for 5 to 10 minutes and then invert it onto a cooling rack. Let the cake cool completely. Making the Lemon Glaze Combine all of the ingredients in a medium bowl and whisk until smooth. Pour the glaze over the cake.