Perfect Pound Cake

At home my family love my cupcakes and cookies. My cakes on the other hand are not met with the same enthusiasm.

For years I've been blaming it on my oven . I'm sure that before we bought it my cakes were much nicer.

In attempt to prove this theory I've been trying some new cake recipes. The first attempt was the Bruce Bogtrotter cake from Jane Brockets lovely book "Cherry Cake and Ginger Beer."

This was a very successful attempt. Couldn't fault my oven, I'm begining to realise it may be all in the Recipe.

This week I found the perfect Pound Cake recipe. So easy and it even worked for me. I originally found the recipe on RecipeZaar, but tweeked it a little.

Here's my version if you want to give it a try.



Perfect Pound Cake ......


3 cups golden caster sugar

1 cup softened cream cheese

1 1/2 cups softened butter

6 medium free range eggs (room temperature)

1 tsp good vanilla essence

2 tsp fresh lemon juice

1 tbsp finely grated lemon zest

3 cups plain flour, sifted

1 tsp baking powder

1/2 tsp salt



1, Cream sugar, butter and cream cheese, untill pale

2, Add eggs one at a time, beat well

3, sift dry ingredients together and add in stages to cream mixture

4, place in well greased 10" pan (I used two ring baking pans as mine were smaller)

5, Bake at 325 degrees for 1 hour and 20 mins

6, Let cake cool in pan for 15 mins before removing, this ensures the cake stays

moist.

7, Better served the day after baking.