Pound Cake
User Reviews
5
Pound Cake
Description
The Pound Cake starts by creaming together softened butter and cream cheese until smooth, followed by sugar and salt whipped in for volume. Eggs are added individually to incorporate air gently, along with vanilla extract in the final addition. The flour is folded in carefully to prevent overmixing, ensuring a tender crumb.
Greasing and flouring the pan thoroughly prevents sticking, important for bundt or tube pans. Baking at 325°F for about 1 hour 10 minutes to 1 hour 30 minutes develops a lightly browned crust while keeping the center moist. Cooling briefly in the pan helps set the cake, and inverting after 20 minutes releases it cleanly.
Variations can include adding citrus zest or almond extract for flavor. The cake can also be baked in loaf pans lined with parchment for convenience. Tent with foil if the surface browns too quickly. Serve sliced plain or with accompaniments as preferred.
Ingredients
- 1 (8 oz) pkg. cream cheese at room temperature
- 1 1/2 cups (340g) unsalted butter at room temperature
- 2 1/2 cups (500g) granulated sugar
- 1/2 tsp salt
- 6 large egg at room temperature
- 2 tsp vanilla extract
- 2 1/2 cups (354g) all-purpose flour scoop and level to measure), plus more for dusting pan, unbleached
Instructions
- Preheat oven to 325 degrees.
- In the bowl of an electric stand mixer blend butter and cream cheese until smooth. Add in sugar and salt and whip on medium-high speed until mixture is light and fluffy, about 3 minutes. Scrape down sides and bottom of bowl.
- Mix in eggs one at a time, until just blended, and adding in vanilla with last egg. Scrape down bowl.
- Add in flour then mix just until combined.
- Spray a 12 cup** (10-inch) bundt pan or tube pan (without a removable base) generously with non-stick cooking spray, be sure to cover entire surface everywhere if an area is missed cake will stick. Dust with flour and shake out excess.
- Pour batter around into prepared pan then spread evenly.
- Bake in preheated oven until a wooden skewer or toothpick inserted into cake comes out clean, about 1 hour 10 minutes to 1 hour 30 minutes.
- Let cool in pan on a wire rack 20 minutes, loosen edges with a knife, then invert onto wire rack to cool completely.
- Once cool slice and serve with lightly sweetened whipped cream and berries or fruit compote if desired.
Notes
- Use room temperature ingredients to blend smoothly and improve rise.
- For extra flavor, add lemon zest, orange zest, or almond extract along with vanilla.
- Measure your pan volume by filling with water to ensure proper size and prevent sticking.
- You can bake the batter in two 9x5 inch loaf pans lined with parchment; baking time remains similar.
- Cool the cake in the pan for about 20 minutes before removing to avoid sticking from steam.
- If the top browns too fast, tent with foil during baking.
User Reviews
Overall Rating
5
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