Summertime Cream Cheese Pound Cake

One of my favorite cakes to make; simple and easy, moist and dense, not too sweet, with a hint of citrus. This is the most delicious pound cake, ever. I never have enough to go around, that’s why I usually make a second batch. Sometimes I slice it and then freeze it for the unexpected guest. I pull out a slice, microwave it and it tastes just like I pulled it fresh from the oven.

I even enjoy slicing some fresh strawberries and adding a dollop of fresh whipped cream. Oh sweet goodness!

• Yield: One 12 cup Bundt pan (or two 6 cup small Bundt pans) 
•  Prep time: 20 minutes 
• Baking time: 1.5 hours (large pan) / 1 hour (small pan) 
• Cooling time: (1 hour)

Ingredients:

• 3 sticks unsalted butter – room temperature 
• 1, 8 oz. package of cream cheese – room temperature 
• 6 whole eggs – room temperature, discard the shells 
• 3 teaspoons vanilla extract 
• The zest of 1 lemon (or orange zest) Substitution: 2 teaspoons lemon juice concentrate or 1 teaspoon orange extract 
• 3 cups granulated sugar 
• 3 cups all-purpose flour 
• 1 teaspoon baking powder 
• ½ teaspoon salt

Equipment/supplies:

• A very large mixing bowl 
• heavy duty mixer 
• measuring cups & spoons 
• micro plane for zesting the lemon 
• Spatula and or wooden spoon 
• 12 cup Bundt pan (or two 6 cup Bundt pans) 
• Oven & timer 
• Hot pads 
• Cooling racks 
• Small baking dish & 2 cups of water

Directions:

1. Generously coat the inside of the Bundt pan (or pans) with non-stick cooking spray, set aside. 
2. Preheat the oven to 325°F. 
3. Place a small pan of hot water into the oven on the bottom most rack. 
4. Make sure the other rack is in the center most position of the oven. (The water prevents the cake from drying out while cooking) 
5. In a very large mixing bowl, beat the butter and cream cheese until creamy. 
6. Incorporate the sugar and mix until light and fluffy. 
7. Add in one egg at a time and lightly mix between eggs. Repeat this with the remaining 5 eggs. 
8. Now add in the zest of one lemon (or orange or the extract or concentrate) and mix until blended. 
9. Add in the flour, salt, and baking powder. Hand stir with a large spoon or spatula until the flour is incorporated. Now using the mixer blend until completely mixed. 
10. Carefully spoon the batter into the already greased Bundt pan (or pans). Smooth the surface. 
11. Place the pan on the center most rack. 
12. Bake at 325°F for 1 & ½ hours – for the 12 cup Bundt pan, OR 1 hour for two 6 cup Bundt pans. Check for doneness using the toothpick method. When inserted into the baked cake the toothpick should be dry when pulled out. 
13. When completely baked, remove from the oven and place onto the cooling racks for 15 minutes. 
14. Invert onto a platter, cover with a dish cloth and let it continue to cool on the racks for another 45 minutes before slicing. This will prevent the cake from tearing and crumbling when cut. 
15. Store any leftover (that’s funny) slices and sealed in an airtight container. Freeze the sliced pound cake in individual slices wrapped in the freezer. Pull out a slice, remove the plastic, cover with a paper towel and then microwave for 45 seconds on high power.