Cream Cheese Pound Cake

If you are a pound cake fan than this recipe is for you. When a picture of this recipe popped up on Facebook I knew I had to give it a try. Since I am on a grilling kick as of late I grilled each cake slice before serving. Simply brush each side of the sliced cake with melted butter and place on the grill for 1-2 minutes, turning once until grill marks appear. I served the cake alongside sliced strawberries macerated with a little sugar and lightly sweetened whipped cream.

Cream Cheese Pound Cake

recipe courtesy of My Baking Addiction originally adapted from Allrecipes 

1 (8 ounce) package cream cheese, softened
1 ½ cups butter, softened
zest of 4 lemons
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 tablespoon vanilla extract

Preheat oven to 325ºF. Grease and flour a 10 inch bundt pan.

In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream the butter and cream until smooth.

In a medium bowl, combine the sugar and lemon zest and mix together with your fingertips until the sugar is moistened and fragrant. Add the sugar mixture gradually to the butter and cream and beat on medium speed until light fluffy, about 3 minutes.

Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla and mix thoroughly.

Pour into prepared pan. Bake at 325 degrees F for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Store cake at room temperature in an airtight container for up to 3 days.