Cream Cheese Pound Cake
This is a great recipe that makes a HUGE 12-cup pound cake in a full sized Bundt pan. The tang of the cream cheese is beautiful - this may just be my go-to pound cake from now. Try halving the recipe for a 6 cup Bundt pan or a loaf pan, or three mini loaf pans.
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12 oz (3 c) cake flour, sifted, plus additional for pan
1 tsp salt 4 large eggs plus 2 egg yolks, room temperature 1/4 cup milk 2 tsp vanilla extract 21 oz (3 cups) sugar 24 tbsp (3 sticks) unsalted butter, softened, plus additional tbsp for pan 6 oz cream cheese, softened |
Adjust oven rack to middle position and preheat oven to 300 degrees.
Thoroughly butter and flour a Bundt pan. Combine the flour and salt in a bowl; set aside. Whisk the eggs, yolks, milk and vanilla in a two-cup measuring cup; set aside. Using a stand mixer fitted with the paddle attachment, beat sugar, cream cheese and butter on medium high until light and fluffy, about 3 to 5 minutes. Reduce speed to low and slowly add egg mixture until incorporated. (The batter may look a little bit curdled.) Add the flour in three additions, mixing just until incorporated after each addition. Give batter final stir by hand. Scrape batter into prepared pan and gently tap on the counter to release any air bubbles. Bake until toothpick inserted into the center comes out clean, 80 to 90 minutes for a full sized Bundt pan, rotating once halfway through baking. (Adjust times for small pans.) Let cake cool in pan for 15 minutes. Remove cake from pan and let cool completely, about 2 hours for a full sized Bundt cake. |
From Cook's Country
Note: a pound cake gets all of its lift from the air incorporated into the butter and sugar, so do not skimp this step. The mixture should be very fluffy and very white. The slow addition of the already combined eggs helps prevent the air from escaping, as it would if the eggs were added one at a time.
Note: a pound cake gets all of its lift from the air incorporated into the butter and sugar, so do not skimp this step. The mixture should be very fluffy and very white. The slow addition of the already combined eggs helps prevent the air from escaping, as it would if the eggs were added one at a time.