Cream Cheese Pound Cake
Comments: This is the best and the last pound cake recipe you will ever use; it is rich, moist and will lasts for up to 2 weeks if you keep it covered, with foil or in a covered cake plate.
It is excellent topped with a vanilla glaze, decorated on top and all around with freshly hulled strawberry slices.
Preparation time : 20 minutes
Baking time : 1 hour
1 [10-inch / 25-cm] cake
3 cups [420 g] all-purpose flour 1/4 teaspoon [1 mL] baking soda 1/2 teaspoon [2.5 mL] salt 3 cups [600 g] sugar 1 cup [225 g] butter 1 [8-ounce / 227-g] pack cream cheese, softened 6 eggs 1 teaspoon [5 mL] vanilla extract 1/2 teaspoon [2.5 mL] lemon extract 1/2 teaspoon [2.5 mL] orange extract Vegetable oil spray, for the pan Do not preheat the oven. Spray a 10-inch [25-cm] bundt cake pan with vegetable oil spray. Sift together flour, baking soda and salt; set aside. Into a large bowl, cream together butter, sugar and cream cheese until light and fluffy. Beat in eggs, one at a time, thoroughly mixing after each addition. Pour flour mixture into butter mixture; gently fold in using a spatula. Stir in vanilla, lemon and orange extracts [batter will be very thick]. Evenly pour batter into prepared pan. Transfer cake in oven and set oven temperature to 350°F [180°C]. Bake cake for approximately 60 to 70 minutes, until golden brown. Turn off the oven and leave cake to sit in the oven for 15 minutes more. Remove from oven and leave cake to cool in pan for 15 minutes. Turn cake over onto a cake plate and allow to cool completely, covered with cake pan.