Cream Cheese Pound Cake
A pound cake made with a combination of cream cheese and butter. You can make the full batch as a large Bundt or tube or cut the recipe in half and bake it as a 6-inch tube or 8x4 inch loaf.
Servings 16
Cost 5
Ingredients
- 3 cups all-purpose flour (385 grams)
- 1 teaspoon salt
- 1 ½ cup unsalted butter, cool room temperature (340 grams)
- ¾ cup cream cheese, softened (170 grams)
- 3 cups granulated sugar
- 4 large eggs
- 2 large egg yolks
- ¼ cup heavy cream or half & half (56 grams)
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon orange or lemon zest or just use more vanilla
Instructions
- Preheat oven to 300 degree F.
- Spray a large tube pan or Bundt (12 cup capacity) with flour-added baking spray or grease with shortening or butter and dust with flour.
- Sift the flour and whisk it together with the salt. Set aside.
- In bowl of stand mixer fitted with a paddle, cream the butter, cream cheese and sugar on medium-high speed until light and fluffy, about 5 minutes. Be sure to stop and scrape the bowl often.
- On medium speed, Add the eggs and the yolk one at a time, beating well after each addition and stopping to scrape the sides of the bowl.
- Lower the mixer’s speed and add the flour mixture alternately with the cream, beginning and ending with the flour. Stir in the vanilla and zest (or more vanilla).
- Transfer the batter to the prepared pan.
- Put the cake in the 300 degrees F oven and bake for 75 to 90 minutes or until a cake tester inserted comes out with moist crumbs or the internal temperature registers around 205F.
- Let cool in the pan for about 30 minutes, then carefully loosen from pan and turn onto a wire cooling rack to cool completely.