It really defies description. I can't tell you where I got the recipe. It's been long ago, and my memory fades. I wish I knew, because I'd love to pay tribute to the recipe creator.
The flavor, texture and color are all pound cake, but there is something else. I can't quite put my finger on it. If you make it, you will understand.
This time I decided to add a strawberry glaze, as fresh strawberries are not yet in season, and won't be for a while. It turned out to be a lovely compliment to the pound cake, and using frozen strawberries, it makes this glaze an 'any season' treat.
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups butter, softened
8 ounces cream cheese, softened
3 cups sugar
2 teaspoons vanilla extract
1 teaspoon lemon extract
Ingredients (strawberry glaze):
2 tablespoons butter, softened
4 ounces cream cheese, softened
5 ounces frozen strawberries, thawed and pureed
1-3 cups powdered sugar
Pre-heat oven to 350 degrees.
Butter and flour a bundt or tube pan.
In a large bowl, combine the first three ingredients until well distributed, and set aside.
In the bowl of a stand mixer, combine the butter, cream cheese and sugar, and beat on speed 2 until creamy. With the mixer running, add eggs, one at a time, and mix until well combined. Add extracts, continue to beat.
Scrape down the sides of your mixing bowl. Add dry ingredients, slowly, with the mixer running, until a thick batter forms.
Transfer batter to your prepared pan, and bake until the top is golden brown, and a toothpick inserted in the middle comes out clean.
Remove from oven, allow to cool about 15 minutes in the pan, then invert pan over a wire rack to remove, and let cake cool completely.
While cake is cooling, make the glaze.
To the bowl of a stand mixer, combine the butter and cream cheese, and beat until creamy. Add pureed strawberries, and continue beating until well incorporated.
One half cup at a time, add the powdered sugar, and mix well after each addition. Keep up with your additions until you have a thick glaze.
Drizzle over cooled cake, or top individual slices with glaze. Store unused glaze in the refrigerator for up to a week. Use as desired.
In the summer, when strawberries are fresh, top this cake with fresh strawberry slices, and fresh whipped cream.