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My work email needs to be cleaned out periodically but not because of all the personal stuff in there. ;)   While deleting, I noticed a message from one of my coworkers following an office party with “Did you make that pound cake?” in the subject line. In the body of the message it said “because it was THE BOMB!” I resisted the urge to reply with a snide remark about her joining us in the 21st Century and updating her compliment to “THEBOMB.COM“. (Does anyone else miss Tamar and the rest of the Braxton crew? I can’t wait for the new season, lol)

Anyway, I just accepted the compliment and thought that it was time to share this recipe with you guys! Let me tell you……it is pretty-freaking-awesome! I have had the recipe in my possession for a hot minute now but somehow it ended up on the bottom of the “recipes to try” stack. Everyone knows I go on Facebook to look at my own pics and laugh at my own jokes but on this rare occasion, I actually checked the newsfeed and saw several comments from people begging one of my FB friends to SELL them pound cakes. When I realized this was the same friend who gave me the recipe, I just HAD to bake it. (A lot of people send me things but with my budget, I need some reviews to see if it is even worth me trying to tweak it at all, lol). This cake takes the cake, literally. It was perfectly sweet, had a crispy and buttery crust and a tender middle. It smelled like heaven and tasted like it too. The lemon-cream cheese icing was the perfect finish of sweet and tangy. The only negative with this cake is that the bottom crust (with its delicious butter cookie flavor and texture) tends to separate from the cake a little yielding a less than perfect look. (If you know how to correct this, please let me know!) However, if you don’t it’s perfectly ok. No one notices at all and if they did, they forget after tasting it!

At first, I wasn’t going to share this because being the only one with it would make me an instant fave at all the family gatherings but I kinda already am…. soooo…. ummmm……. yeah. LOL! After all, I HAD to. Who can get missing for a month and NOT come back with something phenomenal?! So, here is my gift to you, hoping it will prompt you to let me back in the house. lol  And trust me, I did not leave you for just any reason, Fiercefoodie is working on some BIG things and she can’t wait to take you with her!

(Note: the original recipe was awesome but it did not include any flavoring but I added lemon to take it into superstar status ;) )

Thanks TC for sharing your cake with us! Your grandmother seemed like an awesome woman and baker. MUAH!

TC’s Lemon Cream Cheese Pound Cake

Cake Ingredients

3 cups swans down cake flour
3 sticks of salted butter
1 8oz package of cream cheese
3 cups sugar
5 large eggs
1 tablespoon of vanilla extract
1 – 2 tablespoons of lemon extract
Zest of 1 lemon

Icing Ingredients

2 teaspoon vanilla extract
1 cup 10x confections sugar
4oz of cream cheese
Juice of half of a lemon

Directions

In a mixing bowl, add 3 sticks of room temperature butter and room temperature cream cheese. Mix well. Add the 3 cups of sugar. Mix well. Add large eggs one at the time, blending between each egg. After the last egg has been incorporated, add 1 cup of flour at the time and mix well before adding the next cup. The batter will be thick but it’s ok. Add the extracts and zest and mix well. It should smell (and taste if you’re daring) like vanilla ice cream. Butter and flour your bundt pan (or spray with Bakers Joy baking spray which has flour and butter already added) so that the cake slips right out when done. Pour cake batter into pan. Bake cake in a preheated, 320 degree oven for 1hr and 15 minutes or until tooth pick comes out clean. Remember all ovens are different so make sure you watch the cake. If it looks like its browning too fast, turn the oven down to 310 degrees. Leave cake in the pan for 10 minutes and invert into your cake dish.

 

(NOTE: For my oven, after 50 minutes, turn heat to 310 degrees and keep checking thereafter)

Icing directions

Place room temp cream cheese in a bowl, add powdered sugar and vanilla flavor and juice of half a lemon and mix well. Place in microwave for 15 seconds and using a Wisk or fork, swirl over cake. Make sure to make it pretty lol!!!!

 

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