3 cups all purpose flour
1Ts baking powder
1/4 teaspoonbaking soda
1/2 teaspoon salt
1 1/2 cups unsalted butter, room temperature
1-8 ounce package cream cheese, room temperature
2 cups granulated white sugar
2 1/2 teaspoons pure vanilla extract
6 large eggs
Cream Cheese Pound Cake: Preheat oven to 350 degrees and place oven rack in center of oven. Butter and flour (or spray with a non stick spray that contains flour) a bundt pan.
In a large bowl, sift together the flour, powder, baking soda, and salt.
In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth. Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating on medium-high speed until light and fluffy (about 5 minutes). Add the vanilla and lemon zest and beat until incorporated. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the flour mixture, in three additions, and mix just until incorporated. Pour the batter into the prepared pan and smooth the top. Bake for about 55 – 70 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 – 30 minutes so it has time to set.
1 cup Brown Sugar
1/2 stick Butter (4 Tablespoons)
1/2 cup of evaporated milk
1 Tablespoon Vanilla
Pinch Of Salt
Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.
If sauce is thin, just continue cooking for a few more minutes
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