Major disclaimer: in no way can you justify this pound cake as being healthy. It’s too full of butter and eggs and cream cheese to even try. On the bright side, I’m sure it’s still healthier than something store-bought that is chock-full of chemicals, additives, high fructose corn syrup, and hydrogenated fats. Every ingredient in this wonderful recipe is simple and straightforward.
Classic Cream Cheese Pound Cake
- 3 sticks butter
- 8 ounces cream cheese
- 2 3/4 c. sugar
- 6 eggs
- 3 c. Cake flour
- 1 t. vanilla extract
Most recipes I make aren’t affected by the order in which the ingredients are added, but cakes really need to be done in the correct order to achieve cake perfection.
So….start by greasing and flouring two small loaf pans or one large tube pan. (You can use either a bundt pan or a spring-form pan for this.) Preheat the oven to 300°F. Let all the ingredients come up to room temperature.
Cream together the butter and cream cheese.
Add sugar and eggs and blend them all well.
Slowly add the cake flour (I use Swansdown Cake Flour for best results.) Beat well until the batter forms peaks. Stir in the vanilla extract.
Bake at 300°F for 90 minutes.
This cake comes with a list of DON’TS:
- DON’T turn down the heat while the cake is baking.
- DON’T open the oven door.
- DON’T beat the eggs too much.
- DON’T use large or extra-large eggs.
- DON’T melt butter or cream cheese first.
Let the cake cool completely before serving.
You’ll want to cut thin slices of this VERY rich cake. As with most pound cakes, it is nicely complemented by any kind of fresh berries in a sauce OR it stands alone.
The rich, buttery flavor of this cake is just amazing. Normally, I prefer that my dessert wear chocolate, but this cake stands by itself.