Cream Cheese Pound Cake
I find it hard to explain why I love pound cakes so much, as there is nothing really fancy about a pound cake. It’s simple, made with only a few basic ingredients, and it’s dense by nature. But the flavor is just so pleasant and perfectly balanced, and when served with a dollop of whipped cream and fresh strawberries? It’s heaven.
As simple as pound cakes are though, this recipe in particular has a couple extra somethings going on. First of all, we bake it in a super creviced bundt pan that gives the edges a caramelized crust. If you’ve ever had a Canele before, it smells exactly like that when you pull this cake out of the oven. The other extra something is the cream cheese. There’s still butter too, but the cream cheese adds extra flavor and richness to the cake.
If you look at pound cake recipes, there seem to be a ton of different ways to do them. Maybe they’re trying to innovate on a classic, but one recipe I saw requires changing the oven from 200 degrees F, to 225, to 275, to 300, all throughout the baking process. Whoa! I tested out a few variations of my own and found that the results for baking this pound cake at a consistent 325 yielded pretty spectacular results, so I’m pleased as is.
To get started, combine room temperature butter and cream cheese:
Mix until smooth, then add sugar and salt:
Add in six eggs, one at a time, and vanilla paste:
To finish it off, add flour:
Scrape the dough into a buttered and floured bundt pan:
Then bake until deeply caramelized on the edges:
Glaze with a simple icing:
Cut into slices, then serve with whipped cream and berries:
Oh, and since I always get asked this, this is the bundt pan I’m using. I think the shape is so pretty!
Cream Cheese Pound Cake Bundt
- 8oz block cream cheese, at room temperature
- 1 cup butter (2 sticks), at room temperature
- 3 cups sugar
- 1 tsp salt
- 6 large eggs
- 1 tbsp vanilla paste (or vanilla extract)
- 15oz all-purpose flour (3 cups)
- Preheat the oven to 325 degrees.
- Prepare a bundt pan by greasing with butter and dusting with flour. This will prevent the cake from sticking.
- Cream the cream cheese and butter together until combined. Add the sugar and salt and mix until incorporated and smooth. Add the eggs one at a time allowing each to incorporate before adding the next. Mix in the vanilla paste. Next add the flour. Mix until just combined, be careful not to over mix.
- Scrape the dough into the prepared pan, smooth out the top with your spatula, and place in the oven. Bake for 1 hour and 45 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool for 20 minutes in the pan, then invert onto a wire rack to cool completely. Enjoy plainly sliced, or garnished with berries and whipped cream!
For the icing I just did a confectioner’s sugar glaze. Measure out 1 cup of confectioner’s sugar and whisk in 2 tbsp milk and 1/2 tsp vanilla extract. If still to thick, add more milk a 1/2tbsp at a time. Drizzle over the cooled cake.
Adapted from Epicurious.