Cream Cheese Pound Cake
Cream Cheese Pound Cake
Prep 25 mins / Cook 70 mins / Total 1 hour 35 mins / Serves 14 to 16
- 6 eggs/at room temperature
- ½ cup margarine/pinch soft
- 1 cup butter/unsalted /pinch soft
- 8 oz Philadelphia Cream Cheese/block
- 2 tbsps pure vanilla extract
- 1 lemon/freshly squeezed
- 1 tbsp lemon zest/grated outer skin of a lemon
- Lemon Glaze Icing (see page 143)/optional
Let’s Prepare!
Preheat the oven to 335 degrees. If you use a convection oven, preheat it to 310 degrees.
Prepare Bundt pan .
Place cake flour in a medium bowl and set aside.
Use a stand or hand mixer with a large bowl and a fitted whisk/beater attachment. Add granulated sugar, butter, and cream cheese; whisk/beat on medium speed until fluffy. Continue beating on medium speed until light and fluffy for 10 minutes. Add the vanilla and lemon zest and beat for an additional 5 minutes until incorporated. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add 1 cup of cake flour and 2 eggs and beat at medium speed for 2 minutes.
Add 1 cup of cake flour and 2 eggs and beat at medium speed for 2 minutes.
Add 1 cup of cake flour and 2 eggs and beat at medium speed for 2 minutes.
Fold in the lemon juice by hand.
Pour the batter into the prepared Bundt pan.
Bake for 60 to 70 minutes, check for doneness; after an hour, a toothpick insertion will come out clean. If the toothpick does not come out clean after 70 minutes, bake for an additional 10 minutes and toothpick check again.
Cool in pan on a wire rack for 10 minutes; until cake settles a bit, remove from pan to wire rack and cool completely for 1 hour.