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!