CHEESECAKE - Cream Cheese Pound Cake

By Aemelia

Ingredients

• 3 cups (390g) all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• (the above 3 items, replaced with cake flour)
• 1/2 tsp salt
• 1 1/2 cups (340g/3 sticks) unsalted butter, room temperature (used 1 Cup)
• 1-8 oz (226g) package cream cheese, room temperature
• 3 cups (600g) superfine or castor sugar (used 2 cups)
• 6 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• Zest of a lemon or orange

Details

Adapted from joyofbaking.com

Preparation

Step 1

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 10 inch (25 cm) bundt pan. (I used 160 degree Cel for 1 hour 30 minutes for 20cm bundt pan, 45 mins for loaf)

In a large bowl, sift together the flour, baking powder, baking soda, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth. Add the sugar, in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy (about 3 - 5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest and beat until incorporated.

Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.

Bake for 1 hour to 1 hour 15 minutes

Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too soon.)

This cake will keep several days at room temperature and one week when refrigerated. Can also be frozen.