Cream Cheese Pound Cake
Southern Living November 2001
1 (10-inch) cake
- 1 1/2 cups butter, softened at room temp
- 1 (8-ounce) package cream cheese, softened at room temp
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat);
gradually add sugar, beating well.
Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.
Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low-speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me.
Pour batter into a greased and floured 10-inch Bundt pan.
Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.
Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. My pound cake had a crazy crusty layer on the bottom that I just peeled off. It was like candy, it was so sweet and crunchy but it wasn’t pretty so I just threw it away.
This week I figured I would venture out of the cheesecake world and start making some other desserts. I remember growing up as a child and having strawberry shortcake. Yes, that cake that you pour strawberry sauce all over with some whip cream. Well instead of just buying store-bought cake, I figured that I would venture and try to make my own. The first thing that came to my mind was shortcake and pound cake are not the same, would it taste the same as when I was little? Well it was worth a shot.
The first thing I did was venture on pinterest to find the perfect recipe to try, and what did I come across Cream Cheese pound cake. Who does not love something with cream cheese in it? I sure do enjoy it! When I first started mixing the ingredients I thought it was only going to be super easy. As the dry ingredients were going in the texture of the batter started getting thicker and thicker, so I thought I may have been doing something wrong. So I started googling how thick the pound cake batter was supposed to be and it turns out I did everything right and that is how the batter was supposed to look. I put the cake batter into the bundt cake pan and let it cook for the allotted time. As soon as it came out I had to let it cool down before I cut off the part that cooked up to much. The picture above is the final result. As everyone cut into the cake we put strawberries and whip cream on it, just like when I was little. It brought back so many memories!