In case you already don’t know, I am part of The Sunday’s With Joy Baking group on Facebook. Joy The Baker Cookbook is one of my very favorite cookbooks, just ask my friend’s, they will tell you that I rave about it all of the time. To quiet me up, they bought 6 copies for gifts, I guess they got the hint, BIG TIME!
Today I am sharing with you, Cream Cheese Pound Cake. Pound Cakes are a wonderful, easy cake to bake when you need a quick delicious cake to eat plain or accompanied with fruit and cream. Besides making Tunnel Of Fudge birthday Cake for hubs this month, which should have been named, Tunnel Of Love Cake, I also baked Cream Cheese Pound Cake, because Strawberry Shortcake is his favorite dessert. Just add a tablespoon of sugar to a pint of strawberries, let set in the refrigerator for about an hour before spooning over pound cake, with lovely juices, add a dollop of whipped cream. Everyone loves this dessert! Especially my hubby- dub- dubs!
Cream Cheese Pound Cake
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 (8-ounce) package cream cheese, softened
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 tsp vanilla extract
4 large eggs
Preheat oven at 325F, making sure a rack is in the center. Grease and flour a 9×5 inch loaf pan for later.
In a medium bowl, whisk together the flour, baking powder and salt and set aside for a bit.
Either in your stand mixer, or in a large bowl with a hand mixer, beat cream cheese until soft and pliable. Add butter and sugar and beat until fluffy, approx 3 minutes. Add the vanilla and stir until blended, then beat in the eggs one at a time, beating at medium for 1 minute each.
With the mixer on low, slowly add in the flour mixture from earlier and beat until just incorporated. Stop your mixer at that point and fold together the batter with a spatula.
Spoon into your prepared pan from earlier and bake for 30 minutes. After that, rotate the cake, and if it’s browning too quickly, move to an upper rack (my oven browns very quickly, but in this case with the pound cake, it tasted amazing browned and caramelized tasting)
Bake for another 30-35 minutes until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes, then transfer onto a wire rack to cool completely.
It should last for up to 4 days at room temperature, well wrapped.
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