Decadent Delight: Cream Cheese Pound Cake Excellence

This pound cake recipe, a testament to perfection, is destined to become a classic in your kitchen. Allow me to highly recommend it!

Cream Cheese Pound Cake: An Extraordinary Treat

Let’s underscore the extraordinary qualities of this cake, from its enchanting golden crust to the delicate yet dense cake crumb, achieving a state of absolute perfection. The flavor profile is so remarkable that it stands alone, requiring no frosting or glaze to enhance its allure.

Cake Flour: A Non-Negotiable Element

The recipe calls for cake flour, and yes, it is pivotal for optimal results. While all-purpose flour may be tempting as a substitute, it yields different outcomes. A makeshift solution is a homemade cake flour substitute, involving the addition of cornstarch to all-purpose flour. It’s not a flawless swap, but it serves the purpose in a pinch.

Pro Tips for the Ultimate Pound Cake

Achieving the perfect pound cake necessitates meticulous attention to detail:

• Embrace room temperature ingredients, including buttermilk, for seamless mixing and to attain the desired crumb texture.
• Ensure each ingredient is fully incorporated before progressing to the next step.
• Baking time may vary based on your oven. The cake is baked at 325°F (163°C) for a minimum of one hour, adopting the low and slow method. Begin checking at the 60-minute mark, and it’s ready when a toothpick emerges with a few crumbs but no wet batter. The crust should display a dark golden brown hue around the edges and a lighter shade in the center.
• A “true” pound cake boasts a golden crust – a feature cherished by purists. The goal is not a light cake exterior.

Low-Fat Ingredients: A Cautionary Note

For this cream cheese pound cake, resist the temptation to incorporate low-fat cream cheese or low-fat buttermilk. This cake exudes decadence, and compromising its flavor and texture for a lower-fat version is not advisable.

Homemade Buttermilk: A Quick Solution

If store-bought buttermilk is absent, fear not! A post detailing four homemade buttermilk options is at your disposal. In this pound cake recipe, the sour cream version is recommended.

Loaf Pans Variation: A Convenient Choice

Opting for loaf pans? Simply divide the batter between two pans and bake for 60-80 minutes, checking for doneness starting at the one-hour mark. The toothpick test applies, with a few crumbs indicating readiness.

Storage Wisdom for Pound Cake Perfection

Pound cakes retain their texture and flavor best when stored, wrapped in plastic wrap, at room temperature for up to three days. Alternatively, refrigeration for up to five days is an option. To freeze, double-wrap the cake in plastic wrap followed by aluminum foil, extending its freezer life to three months. For the perfect thaw, let it rest in the refrigerator overnight (about 8 hours) before slicing and serving.

Ingredients for Cream Cheese Pound Cake:

• 1 package (8-ounce) = (227g) cream cheese, room temperature
• 1¼ cups (2½ sticks or 284g) salted butter, room temperature
• 3 cups (600g) granulated sugar
• 6 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups (375g) cake flour
• ¼ cup (60g) buttermilk, room temperature
• Confectioners’ sugar, for dusting

Instructions:

1. Preheat oven to 325°F (163°C).
2. Prepare a large bundt pan by buttering and flouring or using non-stick spray.
3. In a stand mixer, combine cream cheese and butter until smooth (about 3 minutes).
4. Gradually add sugar and mix until light and fluffy.
5. Add eggs one at a time, followed by the vanilla.
6. Slowly add cake flour and mix until combined.
7. Remove the bowl from the stand mixer, pour in the buttermilk, and mix by hand until incorporated.
8. Pour batter into the prepared bundt pan.
9. Bake for 1 hour to 1 hour and 20 minutes, checking for doneness at 1 hour.
10. Allow the cake to cool to room temperature and dust with confectioners’ sugar before serving.