There is always room for adding a new recipe to your collection, especially when it comes to a delicious, crumbly and easy to make cream cheese pound cake.  In my opinion a pound cake recipe is a must to have.  It is versatile and at the same time humble and informal.  A simple pound cake is always a perfect combination with any kind of tea or coffee. I often crave a piece of cake with my afternoon tea, especially when I make chai tea.

Usually pound cakes are very rich and extremely buttery and very sweet. There for it is called pound cake! You need a pound of everything to make this cake.  However, I personally like my cake not as sweet and use the least amount of butter and oils.

I have modified and adjusted this pound cake recipe several times to make sure I use the least amount of butter and sugar but still keep the integrity in tacked.  This cake is still very moist, crumbly and delicious, but uses half of the required sugar and butter.

Ingredient for this Cream Cheese Pound Cake:

1 Package of Philadelphia cream cheese (room temperature)

3/4 Cup of unsalted butter (room temperature)

3/4 Cup of Sugar

5 eggs  (room temperature)

2 teaspoon vanilla

3 Cups of sifted all-purpose flour

1 teaspoon baking powder

½ teaspoon baking sodea

½ teaspoon salt

Zest of two lemons (or you can easily replace lemon zest with orange zest)

How to make this cake:

Sift together flour, baking powder, baking soda and salt and put aside.

Make sure that eggs, butter and cream cheese are room temperature to make mixing easier.  In an electric mixer, mix butter for a few minutes, then add cream cheese and mix for at least 5 minutes until the mixture is light and fluffy. Add sugar and mix for another 3-4 minutes. Add vanilla.  Add one egg at the time and mix further.  After adding the eggs the mixture will look slightly curdled, and that is totally normal.

Slowly add flour and mix enough on low speed until everything is incorporated.  Transfer the batter into a creased bundt cake mold and bake at 350 degrees for 50-70 minutes depending on your oven and your mold.  I usually set my timer for 50 minutes and take it from there.

Share this recipe with a friend or family member who collects cake recipes like I do.  If you get a chance to make this recipe please make sure to tag me, I would love to see it.  @roya_today or hastag  #royatoday