Sunburst Pound Cake

I am not sure why this recipe is called Sunburst Pound Cake. This recipe is a somewhat classic pound cake using cream cheese, and it is delicious. Because this cake takes a long time in the oven, it is a great recipe to try on a cold day. The resulting pound cake has a classic taste.

The recipe calls for baking in a bread pan. I decided to make this recipe in a bundt pan because I like the look of the resulting cake. The recipe lists cake flour, but I used all-purpose flour. Cake flour results in a slightly finer texture cake, but all-purpose flour works fine here. Pound cake does not need frosting, so I just sprinkled this cake with powdered sugar. But a nice sugar glaze or any type of frosting would also be delicious.

Sunburst Pound Cake 

• 1/2 pound butter (room temperature)
• 8 ounce cream cheese (room temperature)
• 1 1/2 cup sugar
• 5 eggs
• 2 cups sifted cake flour
• 1/2 tsp. double acting baking powder

Cream butter, cream cheese, and sugar. Add eggs, one at a time; beat one minute after each egg. Add flour and baking powder. Blend well. Pour into buttered bread pan. Bake at 350 for 1/2 hour; then lower heat to 300 and continue baking for 1 1/2 hour or until toothpick comes out clean. Cool. Enjoy!