Pound Cake: Preheat
oven to 350 degrees F (180 degrees C) and place oven rack in center of oven.
Butter and flour (or spray with a non stick spray that contains flour) a 10 inch (25 cm) bundt pan.
In a large bowl,
sift together the flour, baking powder, baking soda, and salt.
In the bowl
of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream
cheese until smooth. Gradually add the sugar, scraping down the sides of
the bowl as needed. Continue beating on medium-high speed until light and fluffy (about 5 minutes). Add the vanilla and lemon
zest and beat
until incorporated. Add the eggs,
one at a time, mixing well after each addition. Scrape down the sides of
the bowl as needed. Add the
flour mixture, in three additions, and mix just until incorporated. Pour the batter into the
prepared pan and smooth the top. Bake for about 55 - 70
minutes or until the cake is golden brown and a toothpick inserted
in the center comes out clean.
cake from the oven and place on a wire rack to cool for about 20 - 30 minutes so
it has time to set. Remove the cake from the pan to finish cooling. This cake will keep
about 3 to 4 days at room temperature and about one week in the refrigerator. Can also be frozen.
Serves 12 - 14 people.
Cream Cheese Pound Cake:
3 cups (390 grams) all purpose
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (340 grams) unsalted
butter, room temperature
1-8 ounce (226 grams) package cream cheese, room
2 3/4 cups (550 grams) granulated white
2 1/2 teaspoons pure vanilla
(outer skin) of one lemon
or orange (optional)
6 large eggs,