Old Fashioned Pound Cake
This is a most unusual pound cake! The very strong cream cheese flavor mellowed and married with the butter and and sugar. What a cake - a totally different one at that.
The lemon curd glaze got the same split rating as the cake on the first day. I think it is very important to emphasize that this cake takes at least two days for the flavors to fully blend.
Ingredients
Cake
- 1 pound butter
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 cups granulated sugar
- 9 eggs
- 2 teaspoons vanilla extract
- 16 ounces Philadelphia Cream Cheese
Lemon Curd Sauce
- 2 cups granulated sugar
- 3/4 cup (1 1/2 sticks) butter
- Juice of 6 lemons
- 6 eggs, beaten
Instructions
Cake
- Soften butter and cream cheese at room temperature.
- Mix flour and salt together.
- Cream butter and cream cheese together very thoroughly.
- Add sugar, a little at a time, continuing beating. Scrape bowl often. After all of the sugar has been added, beat 1 minute on high speed.
- Add eggs, one at a time, beating after each addition. After all eggs have been added, beat for 1 minute.
- Add vanilla extract.
- Add dry mixture, a little at a time and mix on low speed only until flour mixture has been just incorporated.
- Pour batter at once with no further beating into 2 loaf pans, with heavily greased wax paper.
- Bake in a preheated oven at 325 degrees F for 1 hour, or until cake has drawn away from sides of pans.
- Let pans stand on rack for 20 minutes, turn out cakes carefully to finish cooling.
Lemon Curd Sauce
- In a saucepan, over medium heat, stir together sugar, butter, and lemon juice.
- Add the eggs and continue stirring until sauce has thickened and is boiling softly. You might want to make this in a double boiler. Care must be taken when adding the eggs, not to make scrambled ones.
Notes
The only change I made was double the vanilla extract and add an extra half cup of sugar. Thanks for a very different but yummy recipe (I'll definitely make it again, but with your freshly-squeezed lemon juice and powdered sugar glaze).
This cake is better if made at least 24 hours ahead and stored in a covered container. This cake freezes well. Freeze one, serve one.
Attribution
Posted by Cookin'Dad at Recipe Goldmine May 13, 2001.
Source: Diana Stewart Member posted 05-05-2001 12:01 pm
