Cream Cheese Pound Cake

At Adym's parents house, we had Cream Cheese Cake as one of the desserts for Thanksgiving.
Luckily, Linda was willing to share the recipe with me. I LOVE this cake. I love cream cheese so I love cheesecake and now this cake too!

I haven't been the best at updating my blog but
I have made it about 3 or 4 times now. It is a great cake that is always so moist.

For making any kind of bundt cake, I strongly suggest
that you invest in a silicone bundt pan. I purchased my silicone bundt pan at Marshalls for under 15 bucks!

Cream Cheese Pound Cake

Butter cooking spray
3 cups all-purpose flour
3 Sticks of butter
8 oz pack of cream cheese (1 pack of Phillie cream cheese)
3 cups of sugar
6 eggs
1tsp vanilla

frosting
1/2 cup of confectioners sugar (powdered sugar)
1 tbsp white dessert wine
1 tsp zest of a lemon (garnish)
half a lemon's juice

Directions

Preheat oven to 325.

With a mixer on medium low speed cream the butter. Then blend in the cream cheese and sugar together well. With the mixer still on, add in one egg at a time. Next, gradually add the sifted flower. Lastly pour in the vanilla extract.

Spray your bundt pan with butter flavored nonstick spray. Lightly sprinkle sugar on the inside of the bundt pan.

Bake in the oven for 1 hour or until cake is fully cooked through. I test my cake with a bamboo skewer. When barley any crumbs cling to the skewer, your cake is done. This cake is VERY moist. The inside of the cake may look a little "wet". Be careful not to over bake it.

For the frosting/glaze

in a medium bowl, pour in confectioners sugar, white wine and lemon juice. The best tool for mixing this is a fork. (I have fancy whisks but the fork works the best for me.) Mix all the ingredients together to make a thick paste. You can add water until you have reached the desired consistency. I prefer the glaze thick but runny. Remove the cooled bundt cake from the pan. Place on serving platter. Drizzle the glaze on the top portion of the cake and let the frosting randomly drizzel down. Sprinkle the lemon zest for garnish. Serve.

*This cake is also very good with a fruit sauce or cream cheese frosting.