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In the bowl of your electric mixer, with the paddle attachment, cream the butter, cream cheese and sugar until light and fluffy (about 3 to 5 minutes). Such a perfect recipe for a classic cake, and so versatile too! I've made this cake twice.. and both times it turned out great... the first time I substituted 1/2 stick of butter for 1/4 cup of buttermilk like another poster suggested.. that made it very moist but it was still very dense.. the second time I subsituted the buttermilk again and also I left out another 1/2 stick of butter and added 1/2 cup of sour cream... this was the perfect combination.. it made the cake light and fluffy with lots of taste.. neither cake lasted 24 hours in my house... so to make it simple.. Start with ROOM TEMPERATURE butter,(REAL butter) cream cheese and eggs which makes for easier mixing and a more creamy outcome, and using cake … Otherwise, the cream cheese doesn't get mixed in and never bakes up, no matter how long you leave it in the oven. I love to create the BEST versions of your favorite recipes. Start with ROOM TEMPERATURE butter,(REAL butter) cream cheese and eggs which makes for easier mixing and a more creamy outcome, and using cake flour (cup for cup) gives it a more velvet type texture. This is the trickiest part because you want to make sure it's fully cooked but don't want to over cook it to the point where it dries out. I've used this recipe for several years. Oh yes! Pour the batter in the prepared pan and bake until a toothpick in the center comes out clean. Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Perfect recipe!! Add the eggs, one at a time, mixing well after each addition. I made this cake (with just 2 adjustments) for my boss' birthday yesterday, and absolutely everyone devoured it and asked for the recipe. And it was just delicious. Refer to my photo to see how it looks like. Check for doneness at 1 hour. I checked it with a toothpick for doneness and it came out clean. Also good with ice creams and/or strawberry or raspberry purees. Add the vanilla and lemon zest, if using, and beat until incorporated. I have never had this experience with a cake before and I bake often. Scrape as needed and do not over mix. You'll definitely want to try these: This pound cake looks so delicious and perfect with a cup of coffee. Amount is based on available nutrient data. Spray 10-inch tube pan, 12-cup fluted tube pan or two 9 x 5-inch You can't over mix this part so make sure it is very well incorporated, light, and fluffy. Your email address will not be published. But don't worry if it does curdle. A pound cake is much more dense and moist than most other cake recipes out there, including a sponge cake. The batter has a tendency to curdle when the eggs are added. The second time, however, I decided to tweak it a little. Having the eggs at room temperature and adding them gradually will help prevent this. Add the vanilla and lemon zest, if using, and beat until incorporated. Tricky? I have hundreds of recipes for you to make! I have been making this pound cake for years, with only small changes. Remove from pan and cool right side up on rack. Increase the vanilla to 1 1/2 tsp or 2tsp, (your preference) I use 2. I used 2 sticks of butter, 1/4 cup of buttermilk, and 1/2 cup of sour cream.. and I creamed it all in together with the cream cheese.. One more comment: to those people who have uncooked dough in their finished cakes, make sure that your butter and cream cheese are both at true room temperature. Total Carbohydrate The raspberries were a delightful surprise! Grease one 9x5x3-inch loaf pan and dust with flour, shake out excess flour, and set aside. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Buttermilk is a secret ingredient of mine that I like to use in place of regular milk called for in a recipe. (If you have one, use a stand mixer with the paddle attachment for the best result.) this link is to an external site that may or may not meet accessibility guidelines. Not only does it add a refreshing touch, but also looks beautiful when sliced. It is also believed that the pound cake is of northern European origin that dates back to the early 1700s. Much like with any baking recipe, you'll combine the dry ingredients in a separate bowl and then mix them in. I think 'Kilo Cake' has a nice ring to it but I'll eat this all year no matter what you call it!! Learn More →, Self Proclaimed Foodie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Privacy Policy Copyright © 2020 SELF PROCLAIMED FOODIE®, This post may contain affiliate links. Allow loaves to rest on cooling rack about 15 minutes, then once cool enough to handle carefully release loaves from sides of pan. I've found that good pound cakes aren't hard to make, but they require some care in making them. With the mixer on low, add the eggs, o… For several years I've reduced the sugar to 2 cups and haven't missed it. Mix the batter just enough so that they are well incorporated. Cool completely, slice and enjoy. Grease one 9x5x3-inch loaf pan and dust with flour, shake out excess flour, and set aside. This recipe didn't call for any liquid, but I did add a little for that "moistness".
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