Pound Cake
I’ve tested around twenty different pound cake recipes, but this one never fails — it blooms beautifully every single time! There’s something truly satisfying about watching a pound cake rise and crack just right on top.
Ingredients:
1 pound (4 sticks) unsalted butter, softened
1 (8 oz) block cream cheese, softened
1 tablespoon vanilla extract
2 tablespoons lemon extract
4 cups granulated sugar
10 large eggs
4½ cups flour (half cake flour, half all-purpose flour)
Juice of 1 large lemon (about 2 tablespoons)
Directions:
1. Preheat the oven to 325°F (165°C).
2. In a large mixing bowl, cream together the butter, cream cheese, vanilla, and lemon extracts until smooth and fluffy.
3. Add the sugar gradually and cream again until the mixture is light and airy.
4. Beat in the eggs, one at a time, mixing well after each addition.
5. Gently fold in the flour, alternating between cake and all-purpose if using both.
6. Stir in the fresh lemon juice for a bright, tangy finish.
7. Pour the batter into a well-greased and floured bundt or tube pan.
8. Bake for about 2 hours to 2 hours 20 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 15 minutes before transferring to a wire rack.
This classic lemon cream cheese pound cake is rich, moist, and fragrant — and yes, it blooms perfectly every time!
