Valentine’s Day is just around the corner so last weekend I went looking for my favorite lava cake recipe to bake for the Dear Hubs. Evidently I’ve lost it. But I found the recipe for my mother-in-law’s delicious cream cheese pound cake. This cake is wonderfully buttery and dense, with a hint of almond. It tastes great served plain, or with berries and whipped cream, or chocolate sauce if you want to dress it up a little more. It’s so rich you can have just a thin slice with a cup of tea and feel satisfied.
3 sticks butter at room temperature
8 ounces cream cheese at room temp
3 cups granulated sugar
6 large eggs
3 cups cake flour ( sift it twice after measuring to improve the cake’s texture)
pinch of salt
teaspoon of vanilla extract
teaspoon of almond extract
Preheat oven to 350. Grease and flour a 10 inch Bundt pan. Cream the butter and cream cheese and gradually add the sugar, mixing until fully incorporated. Add the eggs one at a time, beating well after each. Gradually add the flour and mix thoroughly. Add the salt and extracts. Mix well.
Pour into prepared pan and tap the pan on the counter a few times to remove any air pockets in the batter. Bake for about 90 minutes, until the crust is golden brown and a toothpick inserted into the cake comes out clean.
Cool in the pan for 15 minutes, then remove to a wire cake rack and let it finish cooling. Serve plain or with berries, whipped cream, chocolate sauce or ice cream.
If you make this for YOUR Valentine, come back here and let me know how he likes it. Happy baking.