I have always been a huge fan of pound cake. It never seems to matter what kind or flavor, I like them all. This one is a particular favorite of mine. It is moist and rich with just a hint of lemon and a subtle tang from the cream cheese. This recipe comes from Carole Walters wonderful book, “Great Cakes”. The cake has that firm texture and tight crumb of a traditional pound cake without the dryness that you can get from some traditional pound cake recipes. It also doesn’t have that slight oilyness that you can sometimes found in pound cake.
The recipe is very easy and goes together in a snap so you can always have it on hand for snacking or unexpected guests.
Flour, baking powder and salt are sifted together and set aside. Butter and cream cheese are beaten together until soft, lemon zest is added and the mixer speed is raised and the mixture is beaten until very fluffy. Then sugar is added one tablespoon at a time until well beaten in. Eggs and vanilla are added and well blended. Next, the flour mixture is added all at once and beaten on low speed until well combined. In a separate bowl, egg whites are beaten to stiff peaks and gently folded into the batter. Scrape the batter into a prepared tube pan and bake for 60 to 65 minutes.