This Cream Cheese Pound Cake is simple to make, and has a wonderful moist crumb, with a caramelized and flavorful crust. Finished with a simple icing, this cake is perfect for brunch or afternoon tea.
Ingredients
8ozblock cream cheeseat room temperature
1cupunsalted butterat room temperature
3cupssugar
1tspsalt
6large eggs
1tbspvanilla pasteor vanilla extract
15ozall-purpose flour, by weight(3 cups, if measuring)
Instructions
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 at medium speed 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, and go down to low speed. Mix until just combined, and 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!
Notes
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.