Cream Cheese Bundt Cake

The NYT calls this a pound cake. I disagree.

This is a recipe for a basic and fucking delicious cake. It comes from the NYT Cooking website (https://cooking.nytimes.com/recipes/1021622-otis-lees-detroit-famous-poundcake?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=4). I opted not to make the glaze because I ran out of lemons and I think it's a messy overkill, so I have not included that here. Simple and tasty, that's what I'm all about. This recipe takes three bowls, just FYI.

Ingredients:

1 ½ cups/340g unsalted butter, softened, at room temperature

225g cream cheese, softened, at room temperature

I leave the butter and cream cheese out overnight to make sure they're uniform temperature

3 1/3 cups plus 1 Tbsp/680g granulated or caster sugar

6 eggs, at room temperature

1 tsp vanilla extract

1 tsp lemon extract

1 Tbsp cornstarch

2 tsp baking powser

3 cups plus 3 Tbsp/385g plain flour

½ tsp salt

Instructions:

Preheat the oven to 350˚F/180˚C

Butter and flour a 10 inch/12 cup Bundt pan.

In the large bowl of a stand mixer fitted with a paddle attention, beat together the butter, cream cheese and sugar on medium-high speed until creamy, c.5 minutes.

In the smaller bowl of a stand mixer fitted with a whisk attachment, beat the eggs until light in colour and fluffy, c.7 minutes. These will triple in volume, it’s kind of amazing.

Add the beaten eggs, vanilla extract and lemon extract to the butter and cream cheese mixture and beat on low speed with the paddle attachment until just combined.

You will have to scrape down the sides of the bowl and the beater.

Butter and Cream Cheese. Eggs. Mixture

In yet another bowl, sift together the flour, cornstarch, baking powder and salt.

With the mixer on low, gradually add in the dry ingredients. A pouring shield helps here.

Scrape down the sides of the bowl, increase the speed to high and beat until fluffy, c. 5 minutes. All this can be done with a handheld mixer if you do not have a stand mixer.

You can see in the last photo that the final batter is very light and fluffy.

Transfer into the prepared pan, and bake 45-60 minutes or until a toothpick or knife inserted into the cake comes out clean.

This took more like 80 minutes to cook, and I did a lot of scraping of burned bits off the top.

Invert immediately, and let cool completely.