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Preheat
oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Butter and flour a 10 inch (25 cm) bundt pan.
In a large bowl, sift
together the flour, baking powder, baking soda, and salt.
In the bowl of
your electric mixer, or with a hand mixer, beat the butter and cream
cheese until smooth. Add the sugar, in three additions, beating well after
each addition. Continue beating on medium-high speed until light and fluffy (about 3
- 5 minutes). Add the eggs,
one at a time, mixing well after each addition. Add the vanilla and lemon
zest, if using, and beat
until incorporated.
Add the
flour mixture and mix just until incorporated. Pour the batter into the
prepared pan and smooth the top.
Bake for 1
to 1 hour 15 minutes or until the cake is golden brown and a toothpick inserted
in the center comes out clean.
Remove the
cake from the oven and place on a wire rack to cool for about 20 minutes.
Remove the cake from the pan and cool completely. (The cake is cooled in
the pan first for about 20 minutes so the cake has time to set. The cake
may collapse if you try to remove it from the pan too early.)
Serves 10
- 12 people.
Will keep
several days well wrapped at room temperature and over a week when refrigerated.
Can also be frozen.
Note:
Serve plain or dusted with confectioners sugar (icing or powdered sugar). This cake is very nice when served with fresh berries and softly whipped cream. The acidity of the berries compliments the sweetness and richness of the cake. Also good with ice creams and/or strawberry or raspberry purees. Leftovers
can be toasted lightly.
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