Ingredients:
1 ½ cups (3 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
1 tbsp vanilla extract
1 tsp lemon extract (optional, but recommended for brightness)
3 cups cake flour or all-purpose flour (sifted)
½ tsp salt
Instructions:
1. Preheat oven to 325°F (163°C).
Grease and flour a bundt pan or tube pan generously, or use baking spray with flour.
2. In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy (about 2–3 minutes).
3. Add the sugar gradually, beating well after each addition.
Keep mixing until the mixture is light and creamy – about 5–7 minutes total.
4. Add the eggs, one at a time, beating well after each one.
5. Mix in the vanilla extract and lemon extract (if using).
6. In a separate bowl, sift together the flour and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
7. Pour batter evenly into the prepared pan and smooth the top with a spatula.
8. Bake for 75 to 90 minutes, or until a toothpick inserted in the center comes out clean.
Start checking at 75 minutes — it should be golden brown and have a nice crust.
9. Cool in the pan for 10–15 minutes, then carefully invert onto a wire rack or cake plate to cool completely.
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