Cream Cheese Pound Cake

Cream Cheese Pound Cake

Some months ago, when I first started this blog, with every intention of sticking to my New Year's resolution, I decided to do one of my favourites- the Cream Cheese Pound Cake. I did it and shot the photo you see above...and never posted it. So here it is. This is a simple cake, that is excellent with ice cream.


INGREDIENTS (see below for ingredients by weight)

2 cups all-purpose flour
1pkg cream cheese (8 oz.)
1 cup butter
1.5 cup sugar
4 eggs
3 tsp baking powder
2 tbsp lemon juice
1.5 tsp lemon rind
1.5 tsp vanilla extract
1/4 tsp salt*

Optional garnish: powdered sugar and lemon rind


METHOD

1. Pre-heat oven to 325 F.
2. Grease and flour two (2) 8 oz. loaf pans and set aside.
3. Sift flour, baking powder and salt. Set aside.
4. Beat eggs (with a twist or two of lemon rind). Set aside.
5. Mix cream cheese and butter, on low speed, until well blended. Beat in sugar until smooth.
6. Add eggs, slowly, beating well after each addition. Beat until mixture is light and fluffy, scraping the sides of the bowl often.
7. Add lemon juice, lemon rind and vanilla.
8. Fold in the flour mixture until fully incorporated. Batter will be rather heavy.
9. Divide the batter between the two prepared loaf pans.
10. Bake at 325 F for one (1) hour or until a tester (or toothpick), inserted into the centre, comes out clean.
11. Let the cakes stand in pan for ten (10) minutes. Then turn onto a cake rack to cool thoroughly.

Serving Suggestion

Slice and place on a serving platter. Dust with powdered sugar and sprinkle with grated lemon rind. Serve with vanilla ice cream.

* Do not add salt if your margarine or butter is salted!


INGREDIENTS (by weight)

2/3 lb all-purpose flour (10.6 oz)
8 oz. cream cheese, at room temperature
8 oz. butter
10.5 oz sugar
4 eggs
3 tsp baking powder
2 tbsp lemon juice
1.5 tsp lemon rind
1.5 tsp vanilla extract
1/4 tsp salt (optional)