Cream Cheese Pound Cake

Method

• Preheat oven to 180 degrees C and place oven rack in centre of oven. Butter and flour a 10 inch bundt pan.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt.
• In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter until smooth and then add the cream cheese and beat some more.
• Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating on medium-high speed until light and fluffy.
• Add the vanilla extract and lemon zest and beat until incorporated.
• Add the eggs, one at a time, mixing well after each addition.
• Scrape down the sides of the bowl as needed.
• Add the flour mixture, in three additions, and mix just until incorporated.
• Avoid overbeating as this will make the cake tough.
• Pour the batter into the prepared pan and smooth the top.
• Bake for about 60 minutes, or until a toothpick inserted in the centre just comes out clean.
• Remove the cake from the oven and place on a wire rack to cool for about 10-15 minuities, so it has time to set.
• Remove the cake from the pan to finish cooling. This cake will keep about 3 to 4 days at room temperature and about one week in the refrigerator. Can also be frozen.