Cream Cheese Pound Cake

From Cook's Country | April​/May 2012

Why this recipe works:

In this cake, cream cheese adds richness and tangy flavor to classic, buttery pound cake. We let the pure flavors of eggs and butter take center stage, adding only a few teaspoons of vanilla and a moderate amount of sugar. For a velvety texture, extra yolks and lower-protein cake flour were… read more

In this cake, cream cheese adds richness and tangy flavor to classic, buttery pound cake. We let the pure flavors of eggs and butter take center stage, adding only a few teaspoons of vanilla and a moderate amount of sugar. For a velvety texture, extra yolks and lower-protein cake flour were key. And to achieve a tight, fine crumb, we left the leavener out all together. Finally, a low oven may take a little longer, but it produces a golden-brown crust and a moist, tender interior.

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Serves 12 to 14

To grease and flour the Bundt pan, brush the inside of your Bundt pan with melted butter, dust it with flour, and knock out any excess.

Ingredients

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