Lemon Mint Pound Cake (w/white chocolate ganache)

1 package of cream cheese (8 ounces)
1 cup of unsalted butter (2 sticks- at room temperature)
3 cups of sugar
6 eggs (at room temperature
2 lemons
1/4 cup of fresh pepermint
3 teaspoon of vanilla
4 teaspoon of lemon extract
1 teaspoon of peppermint extract (if you want extra peppermint flavor)
3 cups of all purpose flour
3 teaspoons of baking powder
1/2 teaspoon of salt
1/2 of a cup of whole milk
1/3 cup of white chocolate chips or 3 squares of white baking chocolate
1/4 of a cup of whole milk
2 tablespoons of unsalted butter
1 teaspoon of lemon extract

non stick cooking spray/ with flour
10 inch pound cake pan

Serving Size: makes 24 slices

1. Cream butter, sugar, and cream cheese until light and fluffy.
2. Add eggs one at a time.
3. Add extracts.
4. Remove and dice the lemon zest. Remove the juice from the lemons.
5. Remove the mint leaves from the stems. finely dice the mint. Reserve 2 tablespoons of the mint for the ganache.
6. Add the lemon zest,diced mint, and fresh lemon juice to the butter/sugar mixture.
7. Sift together the remaining dry ingedients (flour, salt, paking powder.
8. Alternately add the flour mixture with the milk
9. Spray the cake pan with the non stick cooking spray
10. Gently pour the cake into the pan.
11. Bake in a low oven for 1 to 1 1/2 hours at 325. It is best to bake at a low temperature to ensure the cake cooks evenly and slowly.

Ganache
1. Melt the chocolate, butter, and 1/3 cup of whole milk in a small pot on low (3).
2. Use a whisk to ensure the chocolate melts evenly and smoothly.
3. Add the reserved mint.
4. Add the lemon extract.

Pour the ganache over the cake. Use a spatula to evenly spread the ganache. Be sure to let the cake rest and cool for at least 2 hours before serving.