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.

Ingredients

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

Method

• 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.

Enjoy..