More Than a Pound Cake

This is one of those lifetime finds. My friend had a slice of this pound cake last year at her office over the holidays and couldn't stop raving. My friend is very knowledgeable and particular about her baked goods, emphasis on the "good". On her recommendation I have been holding tight to the recipe. The impulse purchase of a new bundt pan spurned the making of it.

It is a testament to both the pan and the cake that it unmolded beautifully - nothing is more frustrating than spending time and ingredients making a cake only to have it stick to the sides and implode. When looking for a bundt pan you want it to be heavy. Nordicware makes great products.

The Ultimate Pound Cake

8 ounces cream cheese, softened

3 sticks unsalted butter, softened

3 cups sugar

6 eggs

2 tablespoons vanilla extract

1 tablespoon almond extract

1 tablespoon lemon extract

3 cups flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

Preheat oven to 325 degrees.

Combine the cream cheese and butter in the container of the Vita-Mix. Start on variable #1, increase to #8. Use the tamper to make sure all the goop makes it to the bottom for mixing.

Add the sugar. Blend on #8, using tamper until all is incorporated and creamed, about 3 minutes.

Crack the eggs into a pitcher. Add the extracts.

Add the eggs one at a time, blending well after each addition. (Keep on #8). The extracts will take care of themselves as you add the eggs.

In a medium bowl whisk together the flour, baking soda and salt.

Pour the mixture into a large bowl. Fold in the dry ingredients. 

Pour the batter into a 10 cup bundt pan sprayed with non-stick baking spray. Cook for 1 1/2 hours. Cool for 1/2 hour in the pan. Invert to unmold on plate.