the cake that makes people SWOOON

I can brag on this cake, right, because it's not my recipe? Le sister invented the recipe for the perfect pound cake, and it's just so good it makes me want to cry. Of course, the frosting is the best part because it's three creams: cream cheese, sour cream, and whipping cream. You can seriously eat this stuff with a spoon.
So anyway, for this particular version of the cake I used the zest and juice from two lemons and mixed it in with the milk to get that lemony flavor spread throughout. Then I filled it with raspberry jam (I used too much, as you can see on the left where it started slithering apart) and slather The Wondrous Frosting over all. It was yum.
Side note: this photo edited on picnik, which is a pretty nifty little online photo editing tool. Awesome for when you're NOT going to be at your own Photoshop equipped computer.

Edit: since it's been requested multiple times, here is the recipe. (Porkchop, you don't mind, do you?)


::delicious cake::
1 1/2 cups of butter.
3 cups of sugar.
5 eggs.
1 teaspoon baking powder.
1 1/4 cups buttermilk. (or just use whole milk soured with vinegar)
1/4 teaspoon salt.
3 cups flour.
2 tablespoons vanilla.
cream butter and sugar thoroughly. (the longer you cream this, the better your cake crumb will be.) add eggs, one at a time. add vanilla. sift together baking powder, salt and flour. alternately fold in flour mixture and milk mixture to the eggsugarbutter mixture. pour into greased floured cake pan. bake on 300 until toothpick comes out clean in the middle.
(this is enough for 1 bundt cake or 3 nine inch layers.) Note from vdoprincess: I actually used two 9 inch rounds and then split them. They were very full when they baked, but it worked out well.

you can use whatever you please for filling. i melted down peach jam and the chopped/shredded frozen peaches and threw them in. added some vanilla, cooked it down, threw in some cornstarch to thicken...threw in some more vanilla. cooked it until it was a filling consistency.

::icing:: (you can use this icing for ANYTHING, people seem to eat any kind of cake as long as it's a vehicle for this icing. it also is fluffy and quite impressive if you heap it onto cake.)
2 8 ounce packages of cream cheese.
1 pint sour cream (i think that's the regular sour cream size, right?)
1 pint heavy whipping cream.
2 cups of powdered sugar.
2 tablespoons vanilla.
beat the cream cheese until soft, whip in the sour cream. add the powedered sugar. BEAT UNTIL SMOOTH. add vanilla. beat until smooth. in a seperate bowl, whip the whipping cream until it is the verge of becoming butter. veryvery stiff. but not quite butter. then fold your whipping cream into your first mixture. voila! Check your flavor--if it's too sweet, add sour cream. Too bland? Add vanilla.

editor's note: for the cake in the picture, I added the zest and juice of two lemons two the cake recipe, replacing part of the milk. I also used raspberry preserves, straight out of the jar, for the filling.