Vanilla Cream Cheese Pound Cake
Vanilla Cream Cheese Pound Cake is a classic dessert that never fails to impress. With its gorgeous golden-brown crust and soft, rich interior, this cake is a testament to the beauty of simplicity. The combination of cream cheese and vanilla yields a moist texture that melts in your mouth. Whether enjoyed as a sweet treat with afternoon tea or a delightful finish to dinner, this cake is versatile and adored by all. Here we will explore why you’ll love this recipe, share essential tips for perfecting it, and provide a detailed ingredient and instruction list.
Why You Will Love This Recipe
What sets this Vanilla Cream Cheese Pound Cake apart is its luxurious cream cheese content, which contributes to a unique richness and delightful flavor profile. You will love how easy it is to prepare! This recipe requires minimal ingredients but delivers maximum satisfaction. Perfect for any occasion, this cake can also be effortlessly dressed up for celebrations or enjoyed casually with a cup of coffee. And you’ll love how it gracefully keeps for days, becoming even more tender over time!
Ingredients
This cake relies on quality ingredients to deliver a superb flavor and texture. Here’s what you’ll need:
- 3/4 pound (340 grams) unsalted butter, at room temperature
- 8 ounces (225 grams) cream cheese, at room temperature
- 2 1/2 cups (500 grams) granulated sugar
- 6 extra-large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- Seeds scraped from 1 vanilla bean
- 3 cups (345 grams) sifted cake flour (measured after sifting)
- 1 teaspoon kosher salt
Pro Tips for Making Vanilla Cream Cheese Pound Cake
1. **Use Room Temperature Ingredients:** Ensure your butter, cream cheese, and eggs are at room temperature. This helps to create a smooth batter and allows for better incorporation of air, leading to a lighter cake.
2. **Sift Your Flour:** sifting the flour not only removes lumps but also aerates it, giving your cake a finer crumb.
3. **Don’t Overmix the Batter:** Once you add the flour, mix just until incorporated. Overmixing can lead to a dense cake, which we want to avoid.
4. **Cool the Cake Correctly:** After baking, allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. This prevents sogginess.
5. **Variations:** Consider adding lemon zest or almond extract for a different flavor profile. You can equally incorporate chocolate chips or nuts for additional texture.
Directions
Step 1: Preheat your oven to 350°F (175°C). Prepare a 10-inch bundt or loaf pan by greasing it with butter and lightly dusting it with flour to prevent sticking.
Step 2: In a large mixing bowl, combine the unsalted butter and cream cheese. Using a hand mixer or stand mixer, beat them together on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
Step 3: Gradually add in the granulated sugar. Continue to beat the mixture for about 3-5 minutes until it becomes light and fluffy. Scrape down the sides of the bowl as necessary to ensure everything is well combined.
Step 4: One at a time, add the eggs, mixing well after each addition. Then mix in the pure vanilla extract and the seeds from the vanilla bean until fully incorporated.
Step 5: In a separate bowl, whisk together the sifted cake flour and kosher salt. Gradually add the dry ingredients to the wet mixture, and gently fold until just combined. Remember, be careful not to overmix.
Step 6: Pour the batter into the prepared cake pan. Smooth the top with a spatula for a uniform finish. Tap the pan gently on your work surface to release any air bubbles.
Step 7: Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown and spring back when gently pressed.
Step 8: Remove the cake from the oven, and allow it to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
FAQ
Can I use a different type of cheese instead of cream cheese?
While cream cheese is recommended for its texture and flavor, you can experiment with other soft cheeses, but the taste and result may vary.
What if I don’t have cake flour?
You can substitute cake flour with all-purpose flour. For every cup of cake flour, remove 2 tablespoons of flour and replace it with 2 tablespoons of cornstarch to create a lighter texture.
Can I add flavors besides vanilla?
Yes! This recipe is quite versatile. You can add almond extract, lemon zest, or even orange zest for a refreshing twist on the vanilla flavor.
How should I store the pound cake?
Store the cooled cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.
Can I make this cake ahead of time?
Absolutely! The pound cake can be made ahead of time and frozen. Just make sure to allow it to cool completely before wrapping and freezing.
Conclusion
The Vanilla Cream Cheese Pound Cake is a crowd-pleaser that proves simple ingredients can create an extraordinary dessert. With its buttery richness and intense vanilla flavor, it’s sure to become a staple in your baking repertoire. Follow the clear instructions and tips provided, and you can enjoy a slice of this delectable cake any time. Whether you share it with loved ones or indulge in a quiet moment with coffee, this cake offers comfort and delight in every bite. Try it today and let your taste buds revel in its splendor!
