Southern Cream Cheese Pound Cake

Preparation

Using a handheld or stand mixer, mix butter. Add cream cheese and combine both ingredients until smooth.

Add granulated sugar Half a cup cup to one cup at a time, while continuing to mix.

After the sugar is added adjust mixing speed to medium high, and mix for about five minutes or longer until fluffy and light.

Add vanilla extract, And lemon zest, use a spatula to fold lemon zest into the mixture

Add eggs one at a time, While continuing to mix.

Add flour, salt, baking soda, baking powder, to strainer and sift.

After dry ingredients are sifted add half a cup to cup at a time to the wet mixture. While continuing to mix with handheld mixer. However, be sure not to overmix flour. Over mixing flour would cause gluten to activate, activated gluten would only cause cake to become hard.

Once all of the ingredients are combined, and everything is mixed well, Add cake batter to bunt pan.

Be sure to use spatula to smooth and spread batter throughout pan.

Allow the cake to bake for 1hour to 1 hour 15 minutes.

When finished baking be sure to check the center of the cake with a tester, using a toothpick or a bread knife. Once the toothpick or bread knife comes out clean the cake is baked all the way through.

Allow the cake to cool for about 20 to 30 minutes, before flipping it over and slicing it.