This Cream Cheese Pound Cake is perfectly dense-textured, but moist and light flavored, a fairly traditional recipe with no chemical leaveners. The tang of the cream cheese is highlighted by a bit of lemon zest. This recipe provides 12-16 nice-sized servings, which is great because, it’s poundcake, there’s so many things to do with leftovers!
Perfect grilled in a puddle of butter, or served with fruit and whipped cream.
I’ve included a recipe for raspberry sauce that is out-of-this-world delicious, if you’re so inclined.
Special equipment: tube pan or bundt pan.
Keywords: Pound Cake, Cold Oven, heirloom recipe, raspberry sauce, cream cheese