The addition of cream cheese to the classic recipe results in an irresistibly moist and flavorful pound cake. Instead of making two loaves, you can make a single cake by baking the batter in a four-quart tube or Bundt pan; increase the cooking time by about five ininutes. These cakes taste better the next day, and they store beautifully in the freezer (up to three months) , wrapped well in plastic and foil. MAKES TWO 9-BY-5-INCH LOAVES
Cream Cheese Pound Cake Recipe
- 3 cups all-purpose flour
- 2 teaspoons salt
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 8 ounces (1bar) cream cheese, room temperature
- 3 cups sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- Vegetable oil cooking spray
- Preheat oven to 350°F. Generously coat hvo 9- by-5-inch loaf pans with cooking spray. In a
medium bowl, whisk together flour and salt.
- With an electric mixer on high speed, beat butter and cream cheese until smooth. Add sugar slowly; beat until pale and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Reduce speed to low; add flour mixture in 2 batches, beating until just combined.
- Divide batter between prepared pans (pans will seem full). Tap pans on counter; smooth tops with an offset spatula. Bake until golden and a cake tester comes out with a few crumbs attached, 70 to 85 minutes (tent with foil if tops brown too quickly). Transfer pans to a wire rack to cool 10 minutes. Turn out cakes onto rack to cool completely.