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Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
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Butter and flour a 10 inch (25 cm) bundt pan.
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Set aside while you prepare the batter.
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In a large bowl, sift together the flour, baking powder, baking soda, and salt.
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Set aside.
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In the bowl of your electric mixer, with the paddle attachment, cream the butter, cream cheese and sugar until light and fluffy (about 3 to 5 minutes).
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Add the eggs, one at a time, mixing well after each addition.
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Add the vanilla and lemon zest, if using, and beat until incorporated.
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Add the flour mixture and mix just until incorporated.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 1 to 1 hour 15 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
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Remove the cake from the oven and place on a wire rack to cool for about 20 minutes.
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Remove the cake from the pan and cool completely.
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(The cake is cooled in the pan first for about 20 minutes so the cake has time to set.
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The cake may collapse if you try to remove it from the pan too early.)
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Will keep several days well wrapped at room temperature and over a week when refrigerated.
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Can also be frozen.
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Note: Serve plain or dusted with confectioners sugar (icing or powdered sugar).
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This cake is very nice when served with fresh berries and softly whipped cream.
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The acidity of the berries compliments the sweetness and richness of the cake.
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Also good with ice creams and/or strawberry or raspberry purees.
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Leftovers can be toasted lightly.
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*Note: To make your own superfine sugar - place 3 cups (600 grams) granulated white sugar in bowl of food processor.
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Process until very fine, about 30 seconds.
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Note: Lemon zest is the yellow outer rind of the lemon that contains the fruit's flavor and perfume.
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Note: Can substitute lemon or almond extract for the vanilla extract.
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NOTE: When mixing the batter make sure the ingredients are at room temperature.
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This enables the maximum amount of air to be beaten into the batter.
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The batter has a tendency to curdle when the eggs are added.
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Having the eggs at room temperature and adding them gradually will help prevent this.
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But don't worry if it does curdle.
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Once you add the flour the batter will smooth out.
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Pound cakes are usually baked in a loaf pan in a moderate oven (350 degrees F/177 degrees C) because the batter is so dense.
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If using a dark colored pan, reduce the oven temperature to 325 degrees F (170 degrees C).
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(This is because dark colored pans absorb more of the energy coming from the oven walls so they become hotter and transmit heat faster than light colored pans.)
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The addition of cream cheese in this recipe gives this cake a rich and buttery flavor, moist texture, and a delicious golden brown crust that is sweet and crisp.
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Baking powder and soda are added to help with the leavening.
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This cake is baked in a 10 inch (25 cm) bundt pan.
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Joy of Baking
