Cream cheese pound cake

Dessert celebration, round three! I knew I needed to make this cake as soon as I read the words “cream cheese” and “pound cake.” I was even more convinced after I read that they’re even better after they’ve been frozen, which seems like some sort of pound cake miracle. And really, no matter what I did to these cakes, they prevailed. Freezing, fridging, leaving them on the counter: they were still great. Also, they’re quick to put together, and the recipe makes a double batch. Dessert miracle, indeed.

Cream cheese pound cake (

Timing: Totally forgot to time myself with this one too, sorry! I think it was something like: 3 minutes for pan prep, 5 minutes for dry ingredient mixing, 15 minutes for the rest of the mixing, 3 minutes for getting it all into pans, 60 minutes for baking.

Scaling up: You could double this, I think, without the batter getting too unwieldy. (Keep in mind that each batch makes two loaves.)

–       Refrigeration: This did well in my fridge for two days. Any longer than that and it started to dry out. (A note: the crust stayed crisper and tastier when I left it out at room temperature instead, but it was still good post-fridge.)
–       Freezing: I froze this after baking it, per the recipe’s original suggestion. As always, wrap it well in plastic wrap to make sure it doesn’t get freezer-burned. I just de-frosted it in the fridge for a few hours and then on the counter for another hour. I’m guessing you could freeze the batter and then bake it, but since you can bake it ahead of time, why bother?
–       Sitting out: This sat on my counter well for two days. I covered it in plastic wrap, but left a small corner open for air flow, so the texture didn’t get ruined. Any longer and you should freeze it so it doesn’t dry out.

Serving: This would, obviously, be great served with summer berries and/or whipped cream. (Whipped cream might be a little difficult to time for a large event.) If you really want to double-down on the cream cheese, you might serve it with an almond cream cheese frosting and fruit. Or mascarpone cream  or ricotta cream or even geranium cream (!). Or if you’re following the dreams of my 12-year-old self and having a chocolate fountain, you can cut the cake into nice little cubes and serve them on skewers for dipping.

cream cheese pound cake (

Cream cheese pound cake
From this recipe.

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks/8 oz) butter, at room temperature
8 oz cream cheese, at room temperature
3 cups sugar
6 large eggs
1 teaspoon vanilla extract

Preheat oven to 325°F. Prepare two 9×5 loaf pans by putting in a piece of parchment paper, and buttering and flouring the remaining two exposed sides. (You can also 10-inch bundt pan, although that will be harder to use with parchment paper, and thus potentially harder to remove while keeping it pretty.)

Whisk together the flour, baking powder, and salt in a medium bowl.

Using a stand mixer or a hand mixer, beat together the butter and cream cheese until it’s fluffy. Add the sugar, and continue to beat it for another two minutes. Mix in the eggs, beating the mixture after each one until it’s well-combined. Add the vanilla.

Lower the mixer speed. Add in the flour mixture a third at a time, mixing after each addition until it’s just combined, making sure to scrape down the sides as you go.

Divide the batter between your two loaf pans (or put it all in the bundt). Bake for 55-60 minutes for loafs and 75 minutes or so for a bundt, until a toothpick inserted in the middle comes out clean. (My loaves took about 7 minutes longer.) Cool the cakes completely before removing them from their pans. Use a thin knife to loosen the sides if they won’t come out easily.

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