I sat the cream cheese, butter and eggs out for about 20 minutes to allow them to get to room-temperature before mixing. This allowed them to whip really nicely! I also decided to add just a touch of lemon abstract. I know lemon pound cake is certainly a thing, but I wanted the cake to have just a hint without being overwhelmingly lemon-based. The lemon and vanilla ratio ended up being a nice combination!
Ingredients:
- 3 cups of fine sugar
- 5 large eggs
- 3 cups of all-purpose flour
- 1/4 cup buttermilk
- 8 oz. cream cheese
- 2 sticks of unsalted butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon lemon extract
- 1 teaspoon of salt
Instructions:
- Preheat oven to 300 degrees and spray a tube pan with baking spray. I used this one!
- Beat the sugar, butter and cream cheese at medium speed with an electric stand mixer (we have this one) until fluffy - around 7 minutes.
- Beat in eggs one at a time.
- Add in vanilla, lemon, and buttermilk.
- In another bowl, whisk together flour and salt. Slowly mix into the batter. After all flour is in, scrape down sides and beat for another 2 - 3 minutes until smooth.
- Pour batter into pan. Bake for 1 hour and 20 minutes to an hour and a half. I used a toothpick to test the middle until it came back clean (1 hour and 20 minutes ended up being perfect for our oven).
- Let cool for 15 minutes and remove from pan to cool.
- Serve on its own or with strawberries and whipped cream for a strawberry shortcake! Enjoy!
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