Cream cheese pound cake

Boy, I am seriously doubting my ability to choose a recipe! This sounded soooo good! I love pound cakes. This cake was disappointing. It was dry and the crumb was coarse. I would not make this cake again.

This recipe came from a blog called "lick the bowl good". It was not original to her, but she had already halved the recipe so I used it.


Cream Cheese Pound Cake with Berries adapted from Cake Keeper Cakes

1 1/2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
4 ounces cream cheese, softened
1 1/4 cups sugar
3 eggs, room temperature
1 1/2 teaspoons vanilla extract
1 Tablespoon grated lemon zest
1 cup fresh berries (I used raspberries and blueberries)

Adjust the oven rack to the lower middle position. Grease a 12-cup Bundt pan and dust with flour. Combine the flour, baking powder, and salt in a medium mixing bowl.

Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.

With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla and lemon zest.

Turn the mixer to low speed and add the flour mixture, 1/2 a cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed. Pour batter into prepared pan.

Place the cake in a cold oven. Turn the oven to 325 degrees F and bake, without opening the oven door, until the cake is golden and a toothpick inserted in the center comes out clean, 35-45 minutes.

Cool the cake in the pan for 15 minutes, then invert it onto a rack. Cool completely before slicing and serving.

Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.