Before you start your New Year’s resolution of weight loss and no sugar, please have one last splurge, and let it be this cream cheese pound cake. You won’t regret it. This cake is light and airy, yet dense and complex. It can stand alone or with some whipped cream and berries. It’s great with a cup of coffee, yet elegant enough for a dinner party. Have I sold you on it yet?
I remember the day that I typed this recipe. It was 1973, and I was preparing to graduate from college and get married a few months later. I wasn’t worried about exams or graduation. But I was on a mission to make sure my recipe files were in perfect order and contained my favorite recipes before embarking on married life. As you know, my love of recipes is still a large part of my life, but when I think back on the maniacal way I began my “career” in the kitchen, I just have to laugh.
I’m not sure whose recipe this one was originally……perhaps Ginny or Anne. It could have been any one of my mom’s friends who loved to bake. Each time I make this cake, I’m taken back in time for some reason. It reminds me of simplicity and wholesomeness.
I hope you enjoy!
1/2 lb. cream cheese (at room temperature)
1/2 lb. butter (at room temperature)
2 cups sugar
2 cups Presto self rising flour
1 tsp vanilla
juice of 1/2 lemon
1. Cream the cream cheese and butter together.
2. Add the sugar and cream some more.
3. Add eggs, one at a time, mixing well.
4. Add vanilla, lemon juice and zest and Presto and mix very well. Batter should be fluffy.
5. Grease and flour a tube pan. Add batter.
6. Bake in a 350 degree preheated oven for one hour.
7. Let cool in pan. Turn out onto cake rack to continue cooling.
8. Sprinkle with confectioners sugar. Serve alone or with fresh whipped cream and berries.