Growing up I always associated pound cake with funerals. Sounds weird huh?! Well, let me explain... My father was an undertaker. I was exposed to his work at many levels. I grew up visiting my dad at work and offering a hand at funeral services. A meal often followed the service, called a repast. The church family often provided this meal for the family members. The meal would usually consist of the main course, a beverage and dessert -pound cake! My father would faithfully bring home leftover pound cake, for my siblings and myself to enjoy!
This pound cake is delicious and moist. It’s wonderful fresh out of the oven, and even better topped with strawberry whipped cream. And so, this recipe is for my dad and the sweet church ladies who inspired me to cook.
- 1 (8 ounce) package cream cheese
- 1 1/2 cups butter
- 3 cups white sugar
- 6 eggs
- 3 cups cake flour
- 1 teaspoon fresh lemon juice
- 2 teaspoon vanilla extract
- Grease and flour a 10 inch bundt pan.
- In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
- Add eggs two at a time, beating well with each addition. Add flour and beat well. Add vanilla and lemon juice.
- Pour batter into bundt pan. Place in a cold oven( in other words, do not preheat your oven), and bake at 300 degrees for 90 minutes or until a wooden toothpick inserted in center comes out clean.