Lemon Cream Cheese Pound Bundt Cake

I was SO excited when flipped the cake out from the bundt pan, revealing this perfectly beautiful golden brown crust that is so evenly browned! The cake is a sinful one that uses quite a bit of butter, but produced a dense, velvety, buttery cake with a hint of cream cheese in every bite. This recipe makes a lot of batter as no rising agent was used at all, so you will need a large mixing bowl. I would recommend that you use a hand whisk to combine the flour after all the wet ingredients have been mixed in. This will lower the chances of having ‘sorry streaks’ or ‘wet streaks’ in the pound cake when it is baked.

Preheat Oven to 160C / 325F.
Cream butter and cream cheese together until light and fluffy on med speed.
Slowly add in salt & sugar.

Turn mixer to low.
Then drizzle in buttermilk.

Add eggs one by one, wait till one is mixed in before adding another.
Fold in flour 1/2 cup at a time.

Add lemon juice and vanilla extract and mix well.

Pour into prepared bundt pan that is buttered or sprayed with baking spray.

Bake on 160C / 325F for 1 hr to 1 hour 20 mins.
Use a skewer to check at 1 hour mark. If it comes out clean it’s done.
Mine took about 1 hour 10 mins.
Leave it in the pan to cool for 10 mins.

Ingredients (makes a 10 cups bundt cake) adapted from allrecipes

• 3 cups cake flour
• 1 3/4 cups castor sugar
• 8oz pack cream cheese, room temp
• 1/4 cup buttermilk, room temp (or 1/4 cup milk + 3/4 tsp lemon juice or vinegar)
• 1 1/4 cups unsalted butter, room temp
• 6 large eggs, room temp
• 1 1/2 tsp vanilla extract
• 2 tbsp lemon juice
• 1/4 tsp salt

Add lemon juice and vanilla extract and mix well.
Pour into prepared bundt pan that is buttered or sprayed with baking spray.
Bake on 160C / 325F for 1 hr to 1 hour 20 mins.
Use a skewer to check at 1 hour mark. If it comes out clean it’s done.
Mine took about 1 hour 10 mins.
Leave it in the pan to cool for 10 mins.

Then turn it out from bundt pan on to cooling rack to cool completely.

Bon appetit!!