Notes: Heavy, dense, creamy. My favorite pound cake recipe. The original recipe makes 2 pound cakes, which is too much for us. This recipe has been redone so it makes only 1 cake.
Servings: ? | Prep Time: 15 minutes
- 1 1/2 cups all-purpose flour (White Lily)
- 1/2 tsp kosher salt
- 1 1/2 sticks unsalted butter
- 1/2 package (4 ounces) cream cheese
- 1 1/2 cups sugar
- 3 large eggs
- 1 teaspoons pure vanilla extract
- Preheat oven to 325 degrees. Spray standard loaf pan with cooking spray.
- In a medium bowl, whisk together flour and salt. Set aside.
- Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, about 5 minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add vanilla. Gradually add flour mixture. Beat just until incorporated.
- Pour the batter into the prepared pan; using spatula, slightly mound batter in center of each pan to encourage doming. Bake until the cake is golden brown and a cake tester inserted in the cakes comes out clean, but with a few moist crumbs still attached, about 50 minutes.
- Place the pan on a cooling rack and cool for 20 minutes, then remove the cake from the pan and let cool completely.
Recipe Origin: Adapted from a Martha Stewart recipe