Here is the pound cake recipe we would like to share with you complements of Chef Doris Schechter, My Most Favorite Food
Makes 1-10” pound cake
2-3/4 cups all-purpose flour
1-1/4 teaspoons baking powder
6 extra-large eggs
1-1/2 teaspoons lemon juice
1-1/2 teaspoons pure vanilla extract
½ pound (2 sticks) unsalted butter, softened
½ pound cream cheese, at room temperature
2 cups sugar
Optional Garnish: Fresh berries and Schlag (whipped cream)
Preheat oven to 350° F. Grease and flour a 10” fluted tube pan and set aside.
In a medium bowl, whisk together the flour and baking powder. Into another bowl, break the eggs, then add the lemon juice and vanilla, without stirring.
In the bowl of a standing electric mixer fitted with the paddle attachment, cream the butter with the cream cheese and sugar on medium-low speed until light and fluffy. Slowly add the egg mixture, beating until well blended. Scrape down the sides of the bowl with a rubber spatula, then add the flour mixture and beat on low speed until all the flour is incorporated and the batter is smooth.
Scrape the batter into the prepared pan and smooth the top. Bake for about 1 hour, or until a cake tester inserted in the center comes out clean. Transfer the pan to a wire rack and let the cake cool for 10 minutes. Unmold the cake onto the rack and let cool completely before cutting into slices. Store the pound cake, wrapped tightly in plastic wrap, at room temperature.
It is wonderful with fresh berries and Schlag (fresh whipped cream)