I love to eat a good old fashion pound cake. I鈥檓 not big on cakes with a lot of frosting or icing. I prefer a simple buttery, rich cake that pairs well with a cup of hot coffee or tea.
I usually make a sour cream lemon flavored pound cake, but I was out of sour cream. I decided to substitute cream cheese for the sour cream. I also modified an old family recipe and used 2 1/2 cups of sugar instead of 3 cups of sugar. My recipe calls for 3 cups of all purpose flour, six eggs, and a teaspoon of vanilla flavoring.
I like lemon flavored poundcake, so I also added a teaspoon of lemon extract. The poundcake is baked in an oven at 325掳F for an hour and 20 minutes.
The texture of the poundcake is fairly dense since no leavening or milk is added to the recipe.
It is delicious. Bon Appetit!