Pound Cake
User Reviews
5.0
27 reviews
Excellent
Pound Cake
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Heavenly Pound Cake! It's deliciously buttery and moist, amazingly soft and melt-in-your-mouth tender and it has an irresistible flavor. It's the perfect dessert for any celebration and it doesn't require a frosting!
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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 eggs, at room temperature
- 2 tsp vanilla extract**
- 2 1/2 cups (354g) unbleached all-purpose flour (scoop and level to measure), plus more for dusting pan
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
- *Room temperature ingredients are used so ingredients blend together better and cake rises better.
- **In addition to the vanilla extract you can also flavor the cake with lemon zest, orange zest or 3/4 tsp almond extract for extra flavor.
- ***If you aren't sure how many cups your bundt pan or tube pan will hold you can measure out and count 1 cup increments of water into pan until it's full. Drain and dry thoroughly before proceeding with recipe or cake will stick.
- Cake can also be baked in two loaf pans (9 by 5-inch) instead. I recommend greasing and also lining with parchment (and greasing parchment). Bake time is the same.
- Don't cool in pan too long or the moisture and steam from the cake can cause it to stick to the pan.
- If at any time during baking you feel the top is browning too much tent with aluminum foil to prevent excessive browning. I never need to but each oven varies.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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