cream cheese pound cake

Name: Cream Cheese Pound Cake
Prep time: 45 min
Cook time: 1 h 50 min
Yield: 6
Ingredients: 2 stick(s) unsalted butter, room temperature; 1- 8 oz package(s) cream cheese, room temperature; 3 cup(s) sugar; 1 teaspoon(s) salt; 6 large eggs, room temperature; 4 teaspoon(s) vanilla extract; 3 cup(s) cups all-purpose flour

(1 RATING)

89 Pinches

Nora Eldridge

Spotsylvania, VA

Updated on Mar 4, 2012

I discovered this receipe nearly ten years ago. It reminds me of a pound cake I used to buy in a little bakery in Lake Placid, NY. It was absolutely delicious, with a tender crumb and a nice vanilla flavor. This has been a hit everywhere I've taken it. It's great plain, with berries, with a scoop of coffee ice cream or just with a little sprinkle of powdered sugar. You can dress this up in so many ways and it's always a hit! You start this cake in a COLD oven and gradually increase the temperature.

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prep time 45 Min

cook time 1 Hr 50 Min

method ---

yield 6-10 serving(s)

Ingredients

2 sticks unsalted butter, room temperature
1- 8 oz packages cream cheese, room temperature
3 cups sugar
1 teaspoon salt
6 large eggs, room temperature
4 teaspoons vanilla extract
3 cups cups all-purpose flour

How To Make cream cheese pound cake

Step 1

Butter and flour a 12 cup Bundt pan. I use Bakers Secret spray and it works great.

Step 2

Using electric mixer, beat butter and cream cheese in a large bowl until fluffy, about 4 minutes.
Step 3

Add sugar and salt. Beat 10 minutes, occasionally scraping down sides of the bowl.
Step 4

Add eggs one at a time. Beat 2 minutes after each egg. This really makes a difference in the finished cake.
Step 5

Beat in vanilla.
Step 6

Beat in flour at low speed until batter is smooth. Do not overbeat. I beat until flour is just incorporated, then finish it by hand.
Step 7

Transfer batter to pan. Put pan in a COLD oven. Bake at 200 degrees F for 20 minutes. Increase temp to 250 F; bake 20 minutes. Increase temp to 275 F; bake 10 minutes. Increase temp to 300 F; bake about 60 min longer, until cake tester inserted near center comes out clean.
Step 8

Cool in pan for 15 minutes. Turn cake onto rack and cool completely. Wrap and store at room temperature. Cake can be made three days ahead.
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