“HOW DO THEY TASTE? THEY TASTE LIKE MORE.” H. L. Mencken
I could very well be a vanillaholic! I always add more vanilla to a recipe than what it calls for. The vanilla gave this pound cake the right amount of sweetness and flavor. And the cream cheese kept it moist and savory. Before I photograph anything I make, I naturally taste some of it, to be sure it is something I want to share. And I usually taste the ‘less than perfect’ slices, that would not make it before the camera. So I munched, and I munched, and I munched some more. And the next thing I knew…..half of the cake is gone!!! It is a good thing that this recipe makes 2 pound cakes!
This sweet vanilla cake has a moist but light texture. And it forms a kind of chewy, crunchy crust that is addictive! I think this cream cheese pound cake is a great canvas for all of the summer’s fresh berries (or ice cream, or chocolate sauce….you get the picture!) But obviously….since half of my cake is gone…….
……it can stand just fine on it’s own! I used this cake to make some pretty toasted croutons for a Chilled Blueberry Soup. And they were delicious! I think the next time I make this…..I will put it in a pretty bundt pan. It’s just too good not to make a fuss over!
Yields: 2 loaves
Level of Difficulty: easy
CREAM CHEESE POUND CAKE:
- 3 sticks of unsalted butter, at room temperature
- 8 ounces of cream cheese, at room temperature
- 3 cups of sugar
- 1/2 teaspoon of salt
- 4 teaspoons of pure vanilla extract
- 6 large eggs
- 3 cups of sifted all purpose flour
- 1 teaspoon of baking powder
Preheat your oven to 325°F. Spray two 8 1/2 by 4 1/2 inch loaf pans with Pam for baking spray (or grease and lightly flour them).
Using your electric mixer, beat the butter and cream cheese together until they are creamy. Gradually add the sugar with the mixer still running, and continue to beat until the mixture becomes light and fluffy. Beat in the salt and vanilla. Add the eggs to the mix, one at a time; beating well after each addition. Stop the electric mixer and sift the flour and baking powder into the bowl. With a rubber spatula, fold the flour into the mix, until no traces of flour are seen and the batter is smooth.
Divide the batter between the loaf pans. Tap the pans against your counter and let the batter rest for 5 minutes. Bake until the tops are golden and become slightly cracked; and when a toothpick inserted into the center comes out with a few moist crumbs, about 60-75 minutes. Transfer to a wire rack and let the pans cool for 15 minutes. Turn the cakes out of the pans and let cool completely before serving.
This recipe has been adapted from Desserts by The Yard