Cream Cheese Pound Cake

I got this recipe from Bon Appetit magazine...this cake was great. Very buttery aroma, lovely texture but it was too sweet. So I ammended the recipe..2 1/4 cups sugar instead of 3 cups.

Recipe

Ingredients

1 cup butter
250 grams cream cheese
2 1/4 cups castor sugar
6 eggs
4 teaspoon vanilla extract
1 teaspoon lemon zest
3 cups AP Flour

Preparation

Butter and flour Bundt pan. Beat butter and cream cheese until fluffy about 4 mins. Add sugar, beat 10 min. Occasionally scrapping down sides of bowl. Add eggs 1 at a time. Beat in vanilla and lemon zest. Lastly beat in flour at low speed until batter smooth. (do not overbeat). Transfer to pan. Place pan in cold oven. Temperature 200 F, bake 20 mins. Increase to 250 F, bake 20 mins. Increase to 275 F, bake 10 mins. Increase to 300 F, bake until tester inserted comes out clean. About 30 mins. Cool in pan about 15 mins. Turn out cake and cool completely.