posted by SandyH 05-15-100 7:33 PM
Cream Cheese Pound Cake
All ingredients should be at room temp.
1 cup unsalted butter - softened
8 ounces cream cheese - softened
2 cups granulated sugar
2 teaspoons vanilla
2 tablespoons lemon juice
zest of one lemon - finely minced
1/2 teaspoon Boyajian lemon oil (or extract)
5 eggs - room temperature
4 tablespoons sour cream
1/2 teaspoon salt
2 1/2 teaspoons baking powder
3 cups all purpose flour
1 tablespoon corn starch
confectioner's sugar
Preheat oven to 325 F. Grease and flour a 10-inch tube pan, or a 12-cup Bundt pan, or two 9-by-5 loaf pans or three 8-by-4 loaf pans.
Cream the butter with the cream cheese and sugar until smooth, scraping bowl bottom often to make sure there are no lumps. Stir in vanilla, lemon juice, zest, and lemon extract or oil.
With mixer on slow speed, beat in eggs, one at a time until smooth. Add sour cream. Fold in salt, baking powder, flour and corn starch and mix on slow speed to make a smooth, somewhat fluffy batter. Spoon into prepared pan.
Bake until set (this cake does not brown too much - it stays quite pale like a cheesecake) - about 1 hour and ten minutes.
Cool well and dust with confectioner's sugar.