Lemon Cream Cheese Pound Cake

I love to eat a good old fashion pound cake. I’m not big on cakes with a lot of frosting or icing. I prefer a simple buttery, rich cake that pairs well with a cup of hot coffee or tea.

I usually make a sour cream lemon flavored pound cake, but I was out of sour cream. I decided to substitute cream cheese for the sour cream. I also modified an old family recipe and used 2 1/2 cups of sugar instead of 3 cups of sugar. My recipe calls for 3 cups of all purpose flour, six eggs, and a teaspoon of vanilla flavoring.

I like lemon flavored poundcake, so I also added a teaspoon of lemon extract. The poundcake is baked in an oven at 325°F for an hour and 20 minutes.

The texture of the poundcake is fairly dense since no leavening or milk is added to the recipe.

It is delicious. Bon Appetit!