I consider myself to be somewhat of a pound cake connoisseur. That could be a good thing or a bad thing, depending on how you look at it.
I’ve had a lot of good pound cake. And a lot of bad pound cake. Why do they call it pound cake? Is it because it is guaranteed to make you gain lots of pounds? No, it’s because the original pound cake recipe contained one pound of butter, one pound of sugar, one pound of flour, and one pound of eggs. No leaveners are used in pound cake, other than the air whipped into the batter.
Often, after I taste a pound cake, I am tempted to dress it up with a glaze, or some whipped cream and berries, but this pound cake needs absolutely no addition. It is amazing all on it’s own. The cream cheese adds a moist and dense texture that can be very hard to come by and the flavor is perfection.
I learned long ago that the best way to cook a pound cake is low and slow. Kind of like a pork shoulder or something. 300° until it’s done. This way, it cooks perfectly evenly without burning the top or having a runny undercooked middle.
This recipe doesn’t contain quite a pound of those things, but it sure is delicious, and it is my new favorite pound cake.
Recipe from Southern Living
1 1/2 cups butter, room temperature
1 (8-ounce) package cream cheese, room temperature
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract
Preheat your oven to 300°. Grease and flour a 10 inch bundt pan (or angel food cake pan)
In your mixer, cream butter and cream cheese together. Do not over-mix. Add sugar and beat until light and flutty. Add vanilla, salt, and then the eggs, one at a time, beating well after each addition.
Add the flour slowly until just combined.
Bake for an hour and 40 minutes until a toothpick inserted into the center comes out clean.