Lemon Pound Cake

With both butter and cream cheese, plus lots of eggs, this lemon pound cake is not for the faint of heart. But just one thin slice a day will give you the energy you need, and make you and your loved ones very happy!

Ingredients

• 340g (3 sticks) softened butter
• 250g (1 bar) softened Cream Cheese
• 200g (2 cups) sugar
• 7 fresh room temperature eggs
• 2 tsp vanilla
• zest of one lemon
• 250g (2 cups) All Purpose Flour
• 116 g (1 cup) Spelt Flour (you may substitute AP Flour)
• 1 tsp salt

Instructions

1. In a stand mixer, beat together the butter, cream cheese, sugar, vanilla, and zest of lemon. Continue beating until the mixture is light and fluffy -- 5 minutes or more. You need to incorporate air into the butter mixture to help the cake rise without any baking powder and baking soda. 
2. Add the eggs one at a time, and beat until light and fluffy after each addition. This step also incorporates the air needed to make the cake rise. 
   
3. Blend flours and salt together in separate bowl. Gently fold into the egg mixture one cup at a time.
4. Pour the batter into a bundt pan, a large loaf pan, or two smaller loaf pans. You can line the pans with baking paper or oil well. Place a roasting dish with two inches of water into the oven and place the loaf tins into the water.
5. Turn your oven on to 350F. Bake for 70 to 90 minutes. Use a toothpick after the first 60 minutes to check for doneness. When the toothpick comes out clean bring the cake out of the oven. Be careful not to overcook or your cake will be dry. Pour the juice of one lemon all over the hot cake and sprinkle with sugar. Allow to cool in the pan, then turn out onto a rack.
6. Wrap and store in the refrigerator.

Tips

If you put enough sugar in the pound cake it will keep well for days, I prefer a little less sugar so I keep it in the refrigerator. It will stay good in there for up to a week.

I made this cake with a 40/60 blend of Spelt and All Purpose Flour. Spelt has this delicious tang to it which works well with a lemon pound cake. But you can also use a blend of Silky Smooth Pastry Flour and All Purpose or our dependable Frederick Cake Flour with a touch of Turkey Red.