Cream Cheese Pound Cake
Alright - this pound cake is actually to-die-for good!! I’d tell you that you don’t reallllly want to know what’s in it, but I guess that would defeat the purpose of this post. Let’s just say that calories don’t count on this one!
A few tips before you start this process - set aside plenty of time for this recipe! An extra pair of hands will also be helpful as some of these steps are time consuming and must be done in order.
- 3 sticks of butter, room temperature
- 3 cups sugar
- 1 (8-oz) package of cream cheese, room temperature
- 6 eggs
- 3 cups plain all purpose flour, sifted 3 times
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
A few hours before you are ready to start baking, go ahead and take out the butter and cream cheese to allow it to get to room temp. In a separate bowl measure out the 3 cups of flour to sift. Set out a sheet of parchment paper to sift on top of so you can easily move it back into the bowl. I know that 3 times seems excessive, but it’s really important to get all the tiny clumps out and it’ll make it nice and fluffy!
Next, you'll place the 3, yes...THREE, sticks of butter into a mixer and slowly pour in the 3 cups of sugar. This will help incorporate the butter and sugar well so that the other ingredients go in smoothly.
Next, cut the cream cheese into 6 equal parts and one by one crack an egg into a glass bowl. You'll put one egg and one portion of the cream cheese into the mixer at a time, beating well between each addition. This will also ensure you don't get any egg shells mixed into the batter.
After all 6 eggs and the cream cheese are mixed into the butter and sugar, add the flour, salt and vanilla and finished beating until fully mixed.
Before adding the batter to the pan there is one last step: greasing the pan - but this isn't your average greasing. Take the wrappers from the butter and coat the inside of the pan all around (be sure not to forget the center). Once coated toss in some sugar and roll it around until it is also coated (don't skip this step, it'll make it a delicious sugary outer crust & ensure it won't stick!)
Pour the batter into the pan and bake at 325 for 90 minutes. Let cool on baking rack before removing from pan. Serve with fresh berries, whipped cream or ice cream and enjoy!
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