Below is the pound cake recipe from yesterday. The original recipe said to bake it for 45 minutes in a 9x5x3 inch loaf pan. I did it this way and the cake rose about an inch over the top of the pan and took almond 90 minutes to bake. I baked it again today in a standard size tube pan (10 inches) and it took about 60 minutes.
This picture above is dressed up, but at the bottom of this post I’ve included a picture of the cross-section so you can get an idea of the texture. It’s dense, tight-crumbed, yet light. The recipe doesn’t call for any baking powder or soda. The leavening comes from air, so it’s really important to beat the ingredients well. I beat the butter and sugar together for 8 minutes and then beat the egg yolks for about two minutes after adding them. The final blast of air comes from stiffly beaten egg whites. So while this is an easy recipe, it really helps to have a stand mixer. Oh, and a microplane zester. The recipe calls for the zest of two lemons plus a full tablespoon of lemon extract. I find lemon extract a little phony tasting, but mixed with the zest, it was quite good.
If you don’t own a tube pan and want to try this cake anyway, you might as well go ahead and do it in the 9×5 inch loaf pan. Cook it for an hour, and if it’s not cooked (which it probably won’t be) keep it in the oven until a toothpick inserted comes out clean. You could also try making half the recipe and cooking it in a 9×5 inch pan. If you do halve the recipe, definitely check it at 45 minute. Good luck.
Lemon Cream Cheese Pound Cake
2 cups cake flour ( 8 ounces)
1/2 scant teaspoon salt
8 ounces unsalted butter (if you use salted, omit the salt)
2 cups granulated sugar
6 large eggs, separated – room temperature
8 ounces cream cheese, softened
Zest of 2 lemons (about 2 tablespoons)
1 tablespoon lemon extract
Preheat oven to 350 degrees F. Spray a light-colored tube pan with flour-added cooking spray. If you are using a dark pan, lower the heat by 25 degrees.
Sift the cake flour and stir in the salt. Set aside.
In bowl of a standing mixer, beat the butter and sugar for a good 5 to 8 minutes. Slowly add the egg yolks and beat for another 2 minutes or so. Beat in the cream cheese, lemon zest and lemon extract, scraping down sides of bowl periodically.
Stir, do not beat, in the flour/salt mixture.
In a separate bowl, beat the egg whites until stiff. Fold the beaten egg whites into the cake batter, then pour into the greased tube pan.
Bake the cake for 55-60 minutes or until a tooth pick inserted in center comes out clean or with moist crumbs as opposed to batter. Let cool in pan for 10 minutes, then invert and allow cake to cool completely on a rack.
Cross-section. I put it down here because honestly, the picture doesn’t do the cake justice. The cake’s texture was just perfect, and with something as basic as pound cake, that’s key in my book!
{ 12 comments… read them below or add one }
Boy, does this look good. Did you use a lose bottom tube pan? I have this one and a large fixed bottom tube pan that belonged to my grandmother. Has to be at least 30 years old,
Therese, maybe I will!
Carole, I used a Nordicware angelfood cake pan from Williams Sonoma. It doubles as a tube pan. The only difference is it has little legs on it so you can cool the angel food upside down.
My lose bottom pan has feet to. But, I think I may try it in the one piece pan. Just have to grease well for easy removal.
Just thought of this. Could you use fresh lemon juice instead of the extract. Maybe 2 Tablespoons.
Carole, the lemon extract was really good. I think a little lemon juice would work, but obviously you wouldn’t want to add too much extra liquid to the batter.
Anna,
The cross section pic of this cake looks like a 7UP Cake. Have you made one of these cakes?
I’ll have to give this recipe a try to compare textures and amount of lemon flavor.
I’ve made Pepsi Cakes, Coke Cakes and Dr. Pepper Cake, but I don’t think I’ve ever made the 7-Up cake. I have heard of it, though. I’d love to hear what you think of this one.
This looks so buttery and delicious!
I agree with you on the extracts. I used to LOVE extracts, especially almond, but now I’ve changed my mind.
I don’t know very much about pound cakes…should you use cake or all-purpose flour?
Wow, that cake looks amazing. Pound cakes are my favorite. Hope your finger is better.
I love pound cake. Try using a serrated knife to show off the perfect texture that you said it has.
If you don’t have a tube pan, could you just use a bundt pan instead? this cake sounds yummy!
This looks divine…and the crumb looks so LIGHT!! I love baking cakes, and lemon and chocolate are on top of my list. I’ve been working up recipes, and have posted a few on my blog. Do stop by someday….yr blog is AWESOME!!