Jun 3, 2010

The Pound Cake

I take no credit for coming up with the original recipe for this.  It was born out of a night where I was too tired to stay up while the breadmaker made cinnamon roll dough.  I had three eggs, a block of cream cheese and other baking supplies.  That meant pound cake.  It took me a while to find a recipe that didn't call for 6 eggs.  And I didn't have blueberries.  Or yogurt.  Or orange juice.  So I made some substitutions.  It turned out they were good ones and the cake is YUM.

Lemon Cream Cheese Pound Cake

1 cup softened butter
1 1/3 cups granulated sugar
3 eggs
3 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
8 oz cream cheese, softened
1/3 cup lemon juice + water to make 3/4 cup of liquid (you can play with the proportions to make it more or less lemony)
1 tbsp orange rind

Heat oven to 350.

In a large bowl, cream the butter and sugar.  Add eggs one at a time.  In a separate bowl, mix together cream cheese and lemon juice/water mixture.  Add flour and cream cheese mixture to butter in the following order: 1 c flour (plus salt and baking soda), 1/2 cream cheese mixture, 1 c flour, other half of cream cheese, rest of the flour.  Batter will be fluffy because of the reaction of the baking soda and lemon juice (science, FTMFW!).  Pour into a well greased and floured loaf or bundt (booont?) pan.  Bake for about an hour, till toothpick inserted near edge comes out clean (middle will still be a little jiggly if it's in a loaf pan).  Let cool.  Or just devour.

This would probably be really good with a cream cheese frosting, or just a lemon glaze.  There are a million recipes for that on Google.  Or with strawberries.  I want to do a lime tequila one.  I'm betting as long as the liquid is 3/4 cup, anything goes.

No comments: