The holidays are upon us and pound cake is about as versatile as cake gets. There are lots of ways to eat this quintessential dessert – plain, with fruit and whipped cream, or in a trifle – layered with custard and berries.
This recipe has a nice tang from the cream cheese, and the cake is sturdy enough to handle a variety of pairings without being overpowered. Without further ado, here it is.
Cream Cheese Pound Cake Adapted from The All-New Ultimate Southern Living Cookbook
1 1/2 cups butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 Tablespoon vanilla extract
Beat the butter and cream cheese until combined. Slowly add the sugar and beat until incorporated. Add the eggs, one at at time – beating after each addition.
Add the salt. Then gradually add the flour, beating on low only until combined. Then stir in the vanilla. Scoop the batter into a greased 10-inch bundt or tube pan, or a couple of loaf pans.
Bake at 300 degrees for about 1 1/2 hours, or until a toothpick placed in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes. Carefully loosen the cake from the sides of the pan before removing it. Let the cake cool on the wire rack until completely cool.
*Baking times may vary based on the size of the pan you use.