Lemon, Lime or Orange Cream Cheese Pound Cake

Recipe by Sarah Phillips © 2008 Sarah Phillips CraftyBaking.com

INGREDIENTS
2 cups unbleached or bleached all-purpose flour; spoon into measuring cup and level to rim
1 teaspoon baking powder
1/2 teaspoon salt

2 sticks (1/2 pound) unsalted butter; can be cold from the refrigerator
One 8-ounce package cream cheese; I prefer Philadelphia Brand
2 cups sugar
Flavorings* - See variations, below

6 large eggs; can be cold from the refrigerator

INSTRUCTIONS
1. Position an oven rack in the lower third of the oven and preheat oven to 325 degrees F. Grease and flour a 12-cup tube or Bundt pan.
SARAH SAYS: I like to use Baker's Grease, or mixture of equal amounts of flour, oil and shortening to grease my pan with. Or, grease the pan with shortening and dust with Wondra, Instatized Flour. Tap out excess flour.

2. In a medium size bowl, combine the flour, baking powder and salt. Set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until softened and add the sugar at the side of the bowl. Beat until light and fluffy on medium speed for about 2 minutes. Add in the cream cheese and beat until light and fluffy about 3 minutes more. Make sure you stop the mixer and scrape the sides and bottom of the bowl often with a large rubber spatula.

4. With the mixer on low, beat in the flavorings*, and then, four eggs, one at a time, beating for 20 seconds after each addition or until well incorporated and the batter is smooth.

5. With the mixer on low, beat in one-third of the flour mixture, and when absorbed, add in the fifth egg, and beat until smooth. Repeat with one-third of the flour and the sixth egg. Beat in the last one-third of the flour and mix until absorbed.

6. Stop the mixer and give the batter one or two turns with a large rubber spatula. Scrape the batter into the prepared pan and smooth the top.

7. Bake for 65 to 75 minutes or until the cake is browned, cracked on top, and a long thin wooden skewer inserted in the middle emerges with a few moist crumbs attached but not batter.
When using two 9 x 2-inch pans, bake for 30 to 40 minutes.

Cool the cake in the pan for about 10 minutes on a wire cake rack, and then unmold. Turn upright to cool completely.

STORAGE
Pound cakes keep well for a few days, well-wrapped at room temperature. They also freeze well for a month or more.

CYNDI SAYS:
For the cakes I have baked so far using this recipe, I baked at 325 degrees F for 45 minutes. The sizes include:
1 - 10" x 2" round and 1 - 8" x 2" round (baked at same time - one recipe will be enough for both)
1 - 12" x 2" round (one recipe)

2 - 11" x 15" (two recipes)

*FLAVORINGS
LEMON POUND CAKE
Add:
3 teaspoons lemon zest
1/4 teaspoon lemon oil or 2 teaspoons lemon extract and 1 teaspoon vanilla extract

TART LEMON GLAZE
2 cups powdered sugar, sifted; sift after measuring
1/4 cup butter, melted and cooled
2 tablespoons grated lemon peel
1/4 cup lemon juice

Mix all ingredients in the order given. Drizzle over the cooled cake.

LEMON POPPY SEED POUND CAKE
Add: 1/4 cup poppy seeds with the remaining flour, STEP #5>>
5. With the mixer on low, beat in one-third of the flour mixture, and when absorbed, add in the fifth egg, and beat until smooth. Repeat with one-third of the flour and the sixth egg. Beat in the last one-third of the flour blended with the poppy seeds and mix until absorbed.

LIME POUND CAKE
Add:
3 teaspoons lime zest
1/4 teaspoon lime oil and 1 teaspoon vanilla extract

ORANGE POUND CAKE
Add:
2 tablespoons orange peel
1/4 teaspoon orange oil or 2 teaspoons orange extract with 1 teaspoon vanilla extract