Cream Cheese Poundcake – My Signature Dish

This cake is getting to be “my” dish.  I got the recipe from my Mom’s friend Carolyne.  Thank you Carolyne! 

Carolyne’s (and now Karyl’s) Best Cream Cheese Pound Cake Ever*

Ingredients
3 c flour
1 T baking powder
¼ t salt
1-8 oz pkg cream cheese, softened
1 ½ c butter
2 ¼ c sugar
6 eggs
1 ½ t grated lemon rind
2 t lemon juice
1 t vanilla
Powdered sugar for dusting

Directions
Heat oven to 325 degrees. In medium mixing bowl add flour, baking powder, and salt; set aside. In large bowl, cream together cream cheese and butter until blended. Beat in sugar until smooth. Add eggs and beat until light and fluffy. Add lemon juice, rind, and vanilla; mix. Slowly sift in flour mixture until blended. Beat until flour is completely mixed into batter (batter will be heavy). Turn into buttered bundt pan. Bake for 1 hour. Remove from oven and let stand in pan for 10 minutes. Place on serving plate and let cool. Dust with powdered sugar.
Excellent!

*Aren’t you lucky I don’t keep my recipes to myself?!

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