This past Sunday I wanted to bake another pound cake. They always come out SO pretty. That's why I like to bake them... and also because they are pretty easy to make. I searched for some tasty recipe and found this one . I haven't made that many pound cakes in my life but this one turned out buttery and creamy. Simply delicious!
Here is what you will need to make this Classic Pound Cake:
1 cup cold unsalted butter (8 oz.), cut in 1/2-inch pieces
One 8 ounce package cold cream cheese, cut in 1-inch pieces
2 3/4cups sugar
1 teaspoon kosher salt
4 teaspoons pure vanilla
3 cups of flour
Preheat oven to 300 degrees. Butter and lightly flour a 10 inch tube pan and set aside ( I used a bundt pan).
Using large bowl of heavy-duty stand mixer with paddle attachment beat cold butter about 2 minutes on low speed, occasionally raising to moderately high speed for 5 seconds to dislodge butter from paddle.
Add cream cheese. Beat on low speed 3 minutes with occasional short bursts on high speed to dislodge mixture from paddle. Beat butter and cream cheese mixture until well-blended. Still mixing on low, add the sugar in a slow continuous stream. Add salt. Continue creaming butter and cream cheese mixture for 5 minutes, scraping sides and bottom of bowl. Increase speed to medium; continue mixing 2 minutes more, scraping once.
Next add eggs, one at a time, beating 20 to 30 seconds after each addition or just until each egg is fully incorporated before adding the next egg. Scrape sides and bottom of bowl after first three eggs. Beat in vanilla with the last egg.
Gradually add about 2-1/2 cups of the cake flour on low-speed, mixing until blended. Turn off the mixer and fold in the remaining flour by hand with a spatula. Folding until combined.
Pour batter into prepared pan. Shake it gently to distribute batter and then drop filled pan onto kitchen counter to rid of any air pockets. Place pan in the center of your preheated oven and bake for an 1 hour 45 minutes. Your cake will be done one a wooden pick inserted into the cake comes out clean. Transfer cake to cooling rack and let cool for 10 minutes before turning out the cake onto a plate or cake stand.