Thanks for reading my mailer and checking out my recipe page! And REMEMBER: election day is Tuesday November 4th!

Baking has made me a better public servant. It’s all about preparing, following trusted methods, patience, and ensuring the end result meets the expectations.

Baking isn’t guesswork, it’s science you can eat. Weigh it, don’t wing it. Somehow I have a knack for finding the best recipes and then being able to follow them exactly. This recipe won me first place in Heritage Day baking contest a few years ago. I like it plain but Carol likes it with a bit of icing. I used the Fresh Citrus Glaze that follows this recipe.

Cream Cheese Pound Cake

Cook Time: 2 hours Servings: Serves 12 to 14

INGREDIENTS

  • 3 cups (12 ounces) cake flour

  • 1 teaspoon salt

  • 4 large eggs, room temperature

  • 2 large egg yolks, room temperature

  • ¼ cup milk

  • 2 teaspoons vanilla extract

  • 3 cups (21 ounces) sugar

  • 24 tablespoons (3 sticks) unsalted butter, softened

  • 6 ounces cream cheese, softened

DIRECTIONS

  1. To grease and flour the Bundt pan, brush the inside of your Bundt pan with melted butter, dust it with flour, and knock out any excess.

  2. Adjust oven rack to middle position and heat oven to 300 degrees.

  3. Grease and flour 12-cup nonstick Bundt pan.

  4. Combine flour and salt in bowl.

  5. Whisk eggs and yolks, milk, and vanilla together in 2-cup liquid measuring cup.

  6. Using stand mixer fitted with paddle, beat sugar, butter, and cream cheese on medium-high speed until pale and fluffy, about 3 minutes.

  7. Reduce speed to low and very slowly add egg mixture until incorporated (batter may look slightly curdled).

  8. Add flour mixture in 3 additions, scraping down bowl as needed. Give batter final stir by hand.

  9. Scrape batter into prepared pan and gently tap pan on counter to release air bubbles.

  10. Bake until toothpick inserted in center comes out clean, 80 to 90 minutes, rotating pan halfway through baking.

  11. Cool cake in pan on wire rack for 15 minutes.
    Remove cake from pan and cool completely, about 2 hours.
    Serve. (Cake can be wrapped in plastic wrap and held at room temperature for 3 days.)

Fresh Citrus Glaze

Cook Time: 10 mins Servings: 3/4 cup

INGREDIENTS

  • 2 cups powdered sugar

  • 2 tablespoons butter, softened

  • 2 teaspoons orange zest

  • 2 tablespoons fresh orange juice

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon fresh orange juice (optional)

DIRECTIONS

Beat powdered sugar and softened butter at medium speed with an electric mixer until blended. Add orange zest, 2 Tbsp. fresh orange juice, and lemon juice; beat until smooth. (Stir in an additional 1 Tbsp. orange juice, 1 tsp. at a time, if desired.)