Cream Cheese Pound Cake

Cream Cheese Pound Cake

I’ve never liked pound cake. Not homemade, not from a box, not the frozen kind that my mom always bought. To me, pound cake was a waste of calories; boring and blah.

That is, until I made Cream Cheese Pound Cake. Suddenly the pound cake had a luscious texture and a subtle tang that made it irresistible to me. And my son. And husband. And I’m sure my daughter would agree, if only I’d ever shared it with her.

The recipe is originally from Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations, but this is how I make it:

Ingredients
3 cups (360 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 8-ounce package cream cheese, softened
3 cups (600 grams) sugar
6 eggs, at room temperature
2 teaspoons vanilla extract

Directions
Preheat the oven to 325. Spray two 9×5″ loaf pans with baking spray*

Combine the flour, baking powder, and salt together and whisk to evenly mix.

Combine the softened butter and cream cheese in large bowl, and beat well with a mixer until soft and fluffy. Add the sugar and mix 3 more minutes. Add eggs, one at a time, mixing for 1 minute after each egg is added, scraping down the sides of the bowl as needed. Mix in the vanilla.

Add the flour mixture in two batches, mixing on low speed just until the flour is incorporated.

Spread the batter into the prepared pans, and bake for 55 – 65 minutes, until the cake pulls away from the sides, and a toothpick inserted into the center of the cake comes out clean.

Cool completely on a wire rack before turning out of pan.

Variations, Modifications, and Other Comments

Please don’t substitute margarine for the butter. There aren’t enough other ingredients to mask the flavor that would be missing.

I always weigh my ingredients, so the volume measurements for the flour and sugar aren’t what I use.

If the cake is underbaked, the center remains ridiculously gooey, which I find delicious, so I tend to err on the side of underbaking.

The cakes freeze beautifully, either as a whole cake, or, what I do is cut it into individual slices, then flash freeze them on a baking sheet. Once they’re frozen solid, I put them into a freezer container and can then pull out slices as I want them. They take very little time to defrost enough to eat, and I like them when they’re still very cold.

You could substitute other flavored extracts for the vanilla, but you run the risk of masking the lovely cream cheese flavor.

*Baking spray is the spray that includes flour. Alternatively, you can grease and flour the pans, but I am lazy and like the spray that does both in one shot.

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