Cream Cheese Pound Cake

3 cups (420 grams) all purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (340 grams) (3 sticks) unsalted butter, room temperature
1-8 ounce (226 grams) package cream cheese, room temperature
3 cups (600 grams) superfine or castor sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract
Zest of a lemon or orange (optional)

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 10 inch (25 cm) bundt pan. Set aside while you prepare the batter.In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth. Add the sugar, in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest, if using, and beat until incorporated.Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.Bake for 1 to 1 hour 15 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too early.)

Serves 10 - 12 people.

Will keep several days well wrapped at room temperature and over a week when refrigerated.

Can also be frozen.


Note: To make your own superfine sugar - place 3 cups (600 grams) granulated white sugar in bowl of food processor. Process until very fine, about 30 seconds.