3 cups (390 grams/13.7 oz) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (340 grams/12 oz) unsalted butter, room temperature
1-8-ounce (226 grams/8 oz) package of cream cheese, room temperature
2 3/4 cups (550 grams/ 19.4Oz) of granulated white sugar
2 1/2 teaspoons pure vanilla extract
Zest (outer skin) of one lemon or orange (optional)
6 large eggs, room temperature
Instructions;
Preheat oven to 350 degrees F (180 degrees C) and place oven rack in the centre of the oven.
Butter and flour (or spray with a nonstick spray that contains flour) in a 10-inch (25 cm) bundt pan.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth.
Gradually add the sugar, scraping down the sides of the bowl as needed.
Continue beating on medium-high speed until light and fluffy (about 5 minutes).
Add the vanilla and lemon zest and beat until incorporated. Add the eggs, one at a time, mixing well after each addition.
Scrape down the sides of the bowl as needed. Add the flour mixture, in three additions, and mix just until incorporated.
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