A pound of each of these four ingredients: flour, butter, eggs, and sugar is all you need to make an original “Pound cake” recipe, hence the reason for the name. However, in recent times, bakers have made different adjustments to the quantities and types of ingredients in the original cake, resulting in different variations and tastes of the pound cake.
I love the addition of cream cheese to the pound cake recipe, because it gives the cake a creamy and tangy taste. I have made this particular recipe four times now, and it has been a huge hit with my friends. I was even brave enough to ice the cakes on the second and third occasions, (First for my church’s 6th anniversary and second for my friend Cjay’s birthday (I’m happy that my baking skills are slowly but surely advancing…me dancing:). This featured picture for this post is the product of my 4th baking attempt.
The recipe is really simple and the cake has come out moist and delicious every time.
Recipe level: Medium
Preparation time: 20 minutes
Bake time: 35-45 minutes
Total time: 55 minutes- 1 hour 10 minutes
Meal type: Dessert
Meal time: Anytime
6 eggs (room temperature)
21/2 cups all purpose flour
1 cup cold softened butter (cut into 1/2 inch pieces)
1 cup cold softened cream cheese (cut into 1 inch pieces)
2 cups sugar
4 teaspoons vanilla
2 teaspoons baking powder
1 teaspoon baking soda
*1 teaspoon salt(If you use unsalted butter)*
Preheat your oven to 350F or 180C. Generously butter and lightly flour your cake pan(s) of choice. (You could use 2 round baking pans or rectangular loaf pans)
In a large bowl, sift together the flour, baking powder, baking soda, and salt
In a large cake mixer,using a paddle attachment or hand mixer on low speed, beat the butter and cream cheese for about 5mins. Ocassionally, increase the speed to dislodge the batter from the mixing paddle. Beat until the batter is waxy and well blended.
Gradually add the sugar in a slow continous stream, scraping down the sides of the bowl as necessary.After adding in the sugar, continue mixing the batter for about 2 minutes on meduim speed until light and fluffy.
Add eggs one at a time,mixing well or for 20-30 seconds after each addition. Scrape the sides and bottom of the mixer as needed while adding the eggs. Then beat in the vanilla with the last egg.
On low speed, gradually add the flour mixture. mixing just until incorporated. Pour the batter into the prepared pan(s). Shake pan(s) to evenly distribute batter.
Place on centre rack of oven and bake for about 35-45minutes or until the cake is golden brown on the outside and a toothpick inserted into the center of the cake comes out dry and clean.
Transfer the cake to a wire rack for cooling. Let the cake(s) cool for about 10-20mins before removing from the pan(s). Cool completely before serving
This cake will keep about 3 to 4 days at room temperature and about one week in the refrigerator. Can also be frozen.
THINGS TO NOTE
This cake can also be made without the baking powder and soda, but I was too lazy to try that out, because it takes a lot of precision and patience to mix in the eggs properly which act as the sole leavening agent in an original pound cake recipe. Maybe one day when I’m brave and patient enough to try it;I’ll share my results with you guys, but until then, I’ll keep my baking powder handy;)