I was looking for a yummy pound cake recipe to have with some fresh strawberries. The Meyer Lemon Pound Cake I did earlier this year was not quite what I wanted. I had no Meyer Lemons. I went to one of my favorite fellow food bloggers (try to say that five times in a row) and found just what I needed. Of course, I had to tweak the recipe just a bit to make it a little bit mine. Deb, over at Smitten Kitchen, has some of the best recipes and the photography to go with. This pound cake would be equally as good with blueberries or raspberries. Truth be know, many have eaten this plain or with a dusting of powdered sugar. Somebody I know, whom shall remain nameless, kept his piece of cake in the baggie with his name printed on it, and ate a bite a day to make it last longer. It’s just that good. Window Man, here is the recipe:
I set everything out on the counter so I wouldn’t forget anything while I was photographing. I was so proud of myself. Turns out, I forgot the lemon zest. I was getting busy, zesting at the vanilla step. Just in the nick of time!
Cream the butter and cream cheese, then add the sugar and mix on high until light and fluffy, about five minutes should do it.
Add the eggs, one at a time, incorporating each egg before adding another. Scrape the sides if you need to. You will need to.
Now, add the lemon zest, vanilla, salt, and flour. Beat just until it is all mixed together. Don’t forget to butter and flour your loaf pan.
Now it is ready to scoop into the loaf pan. It won’t pour. Kind of scrape it with a rubber spatula into the loaf pan.
Even off the top a bit. It doesn’t have to be perfect. Bake it for one hour and 15 minutes or until a toothpick inserted in the center comes out clean. I would suggest checking after an hour with a toothpick. If it is not done when you check, then keep baking and check every five minutes. All ovens are different. Trust me on this one.
It’s done. And really, really good. Here is the recipe:
Cream Cheese Pound Cake
adapted from a recipe by Smitten Kitchen who liberlly adapted the recipe from Staff Meals from Chantarelle
A very moist pound cake with a crackly top. Do not skip out on the beating of the butter, cream cheese, sugar mixture. This is what gives the cake its lift. The cake will not rise properly if you skip this step.
- 1 1/2 sticks of butter at room temperature (3/4 cup)
- 4 ounces cream cheese at room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
Preheat oven to 325°. Lightly butter and flour a loaf pan.
Put the butter and cream cheese in a mixing bowl and beat with a mixer on medium until smooth. Add the sugar and mix on high until light and airy, about five minutes.
Add the eggs one at a time, mixing well after each egg, scraping sides of bowl if needed. Add the vanilla, lemon zest, the flour, and salt all at once. Beat just until incorporated.
Pour the batter into the loaf pan and even off the top. Bake 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
Place the loaf pan on a rack and let it cool for 20 minutes, then remove the loaf from the pan and let it cool completely. Serve at room temperature.
Note: This recipe can be doubled and put into a bundt pan or two loaf pans.