For more than 30 years, I have been making a fantastic cream cheese pound cake. It has been my signature recipe. I wanted to find a lighter pound cake recipe, and I found this one. I used Measure for Measure (it contains xanthum gum in the mix) and added 4 ounces of softened light cream cheese. I also followed the instructions on how to make sure the cake wouldn't stick in the Bundt pan. It was by far the prettiest pound cake I have ever made, but more important, it was definitely a lighter cake than the dense pound cake recipe I used to make and had a wonderful lemon flavor. I used the glaze but decided not to frost it (thought it would be too sweet). This recipe is wonderful and will be my go to from here on in.

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