Tuesday, November 17, 2009

Cream Cheese Pound Cake- FaBuLoUsNeSs...

I feel that I have been neglecting a large group of bakers out there by only posting chocolate recipes…that being said here is something fresh and something I have not ever made before. I went back to my reliable source The Joy of Baking and found this delectable cream cheese pound cake. I have to agree when she says there is a beautiful golden brown crust and a soft sweetness that melts in your mouth. It has a very different taste from the typical pound cake I am used to, and I did not add the suggested lemon zest, instead I added more vanilla but what is knew with that situation! (I go through a bottle of vanilla about every two weeks!) The cake is also just fabulous when paired with a little vanilla ice cream a la carte. Don’t be afraid to make this recipe yours…go crazy…add whatever –chocolate, fruit or nuts…possibilities are endless! After the cake had cooled I sifted confectioners sugar over the top for a finishing touch, and then we had it right away with ice cream while it was still warm… needless to say the cake was even better the following day…It is a large recipe and absolutely perfect for the holidays with families and entertaining. EnJoY…

Cream Cheese Pound Cake:

3 cups (420 grams) all purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (340 grams) (3 sticks) unsalted butter, room temperature
1-8 ounce (226 grams) package cream cheese, room temperature
3 cups (600 grams) superfine or castor sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract
Zest of a lemon or orange (optional)


Preheat oven to 350 degrees F and place rack in center of oven.
Butter and flour a 10 inch bundt pan.

In a large bowl, sift together the flour, baking powder, baking soda, and salt, set this aside.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth. Add the sugar, in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy (about 3 - 5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest, if using, and beat until incorporated.

Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top. Bake for 1 to 1 hour 15 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too early.)

Serves 10 - 12 people. Will keep several days well wrapped at room temperature and over a week when refrigerated.