This Southern Cream Cheese Pound Cake is simple but oh so good. Rich flavors of butter, vanilla, and cream cheese infuse the whole thing.
The middle features a velvety crumb while the crust is browned and crisp, creating a wonderful contrast. This has All the Textures.
In full disclosure, this is a recipe that will test your mixer. My poor Kitchen Aid strained to handle this thick, massive quantity of batter. It kept tripping the circuit at the end!
The annoyance was worthwhile, though. This cake is extraordinary. So basic in appearance, and then you take a bite and your mind is blown. Make this one for the holidays this year, and you’ll feed a crowd and awe them while you’re at it.
Modified a lot from Bake from Scratch: Cake 2019.
Bready or Not: Southern Cream Cheese Pound Cake
This cake is not photogenic, but it is rich, lush, and oh-so-good. The creation process is straightforward but requires a stand mixer such as Kitchen Aid; there is a lot of dense batter involved. Make sure that the butter, cream cheese, and eggs are at room temperature, too. If you lack cake flour, see the note for an easy substitution. Modified a lot from Bake from Scratch: Cake 2019.
Equipment
- nonstick spray with flour
- large straight-sided tube pan or angel food cake pan
- stand mixer
Ingredients
- 1 1/2 cups unsalted butter (3 sticks) room temperature
- 8 ounces cream cheese (1 box) room temperature
- 3 cups white sugar
- 1 Tablespoon vanilla extract
- 1 1/2 teaspoons kosher salt
- 6 large eggs room temperature
- 3 cups cake flour
Instructions
- Preheat oven at 325-degrees. Generously coat the interior of the pan with nonstick spray with flour.
- In a stand mixer with a paddle attachment, beat together the butter, cream cheese, sugar, vanilla, and salt until they are fluffy and pale, about 8 minutes, scraping the bowl several times during the process. Add the eggs one at a time, making sure the recent addition is fully mixed in before adding the next. Scrape the bottom of the bowl again. Mix on medium-high for about 3 minutes, until everything is light and airy.
- Gradually add the flour. If the paddle attachment can't handle the load (and/or it is too messy), remove the paddle and use a spatula to incorporate the flour.
- Scoop the batter into the prepared pan. Level out the top. Bake for about 1 hour and 30 minutes to 1 hour and 40 minutes. When it is done, the top will be golden brown and the middle will pass the toothpick test. Let it cool in pan for about 20 minutes, then invert it onto a rack to cool completely.
- Slice into pieces. It is delicious by itself or can accompany fruit and/or ice cream. Store covered or in individually wrapped pieces at room temperature.
OM NOM NOM!
Notes
To make your own cake flour, measure out 1 cup of flour. Remove 2 Tablespoons. Replace that with 2 Tablespoons corn starch. That means, for this recipe, measure out 3 cups of all-purpose flour. Remove 6 Tablespoons of it. Add 6 Tablespoons of corn starch instead. Stir together.
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