Who does not love a good old-fashioned pound cake? I love its simplicity. It doesn’t call for anything fancy. Even after it has dried out a bit put in the oven for a few minutes and you have something special to enjoy with your morning coffee. I will admit that chocolate pound cake found here is my favorite. But you can’t have chocolate every time. There’s a place for just a plain poundcake. This Cream Cheese Pound Cake can be a bit of a troublemaker for me. I never had a problem with it until I got a new mixer and a new oven. Trust me it is not the taste. I love the almond and vanilla flavors. They are truly a match made in heaven. To make sure that the crumb of the cake is just right it is a combination of the proper mixing of fat and sugar plus the correct cooking time. Well, this one turned out just about perfect.
The basic pound cake recipe will have 3 cups flour, 3 cups of sugar, 6 eggs and fat. Some recipes call for all butter or a mixture of Crisco and butter. Other variations add sour cream, cream cheese or buttermilk. Flavorings can differ also using 5 different flavorings in one cake to one such as lemon, or vanilla. Whatever recipe you choose the steps for making the perfect pouncake are pretty much the same. All the ingredients should be at room temperature. That means to let them sit out for at least 30 minutes depending on the temperature of the room. I would not recommend putting the fat in the microwave to soften. You run the risk of melting the fat and then you will be unable to use it.
Here are the basic steps for making this Cream Cheese Pound Cake. Refer here for pictures to help you every step of the way.
Cream Cheese Pound Cake
- 2 sticks butter at room temperature
- 1 stick of margarine at room temperature( do not used whipped or diet margarine)
- 8 ounces cream cheese at room temperature
- 3 cups sugar
- 6 eggs at room temperature
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 3 cups of all-purpose flour
Grease and flour 10-in. tube pan. Preheat oven to 325 degrees. In a large bowl combine butter, margarine and cream cheese, whip until fluffy. Add sugar and cream together. Add eggs 1 at a time and beat after each one. Mix in vanilla and almond extracts. Add flour, 1 cup at a time mixing well after each addition. Pour batter in pan. Bake 70 – 80 minutes. Cool 10 – 15 minutes in pan then remove.
Someone please stop me!!!
The Teacher Cooks