Sunday, August 25, 2013

Lemon Cream Cheese Pound Cake

When I think of pound cake, I always think of Sara Lee Pound cake or my mothers traditional butter cake but this one has lifted my expectations of what a normal butter cake is.  The cake is dense but there is just enough moisture to give the cake a light crumb.  The cream cheese flavor is not so visible but the cream cheese gives the outer part of the cake a nice brown coating and the inside yellow.

This is a must try cake.  Make sure that all ingredients are at room temperature for the best result.


1 1/2 (12oz)  cup of butter, softened
8oz cream cheese, softened
3 cups sugar ( I reduced my sugar to 2 1/2)
6 eggs
1 tsp vanilla
1/2 tsp lemon zest
3 cups flour
1/2 tsp baking powder
1/2 salt


  • Preheat oven to 350 degrees.  Grease and flour a bundt cake pan ( I halved the recipe and use a 9 by 13 in loaf pan)
  • Cream softened butter and cream cheese till well mixed.  Slowly add the sugar and beat for about 5 to 10 minutes, scraping the bowl in between.
  • Once the mixture is very light and airy, slowly add the eggs one at a time, Beat well.  Add the zest and vanilla.
  • Add the flour, baking powder and salt (sifted together) in 3 additions.  Mix either with a spatula or mixer set to low.
  • Bake for about 50 minutes or test with a toothpick.
  • Let cool completely before devouring.

This pound cake can easily be frozen.


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