Cream Cheese Pound Cake
It’s worth mentioning again just how amazing this cake is. Everything about it from the golden crust to the fragile yet dense cake crumb is absolute perfection. the flavor is so outstanding that you simply don’t need any frosting or glaze on this cake. I did dust mine with confectioners sugar but that’s only because I can’t help myself. 😉
Pound Cake Recipe
I can’t stress enough that this cake must be made with temperature ingredients. this may ensure easier mixing and helps achieve that perfect crumb. confirm each ingredient is incorporated before moving on to the next! Be gentle together with your batter. If you would like to get rid of it from the stand mixer right after adding the flour and blend by hand that’s just fine but confirm your flour is doubled sifted which there are not any lumps.
As far as baking temperature and time, that’s something you’ll want to stay an in-depth eye on. If you happen to possess any hot spots in your oven you’ll want to show the cake halfway through baking. The crust should be golden, not burnt. this suggests that 325°F is that the highest you ought to go, but the length of baking could be longer. It took me taking note of my grandma mention a “true” cake on behalf of me to know that a dark golden crust was the GOAL. I had always believed that the surface shouldn’t be dark in the least, but this is often not the case! there’s a tremendous flavor is those beautiful crust edges and something that a true cake definitely needs.
I don’t recommend using low-fat cheese or low-fat buttermilk during this cheesecake recipe. it’s a beautifully decadent cake and not worthwhile to potentially change the flavor and texture. In fact, I might recommend making your own homemade Buttermilk!
Variations for Cream Cheese Pound Cake
If you’d like better to make this in loaf pans, simply divide the batter between 2 pans and bake for 1 hour to 1 hour and half-hour. Start checking at the 1-hour mark. you would like an inserted toothpick to be removed with a few crumbs, but no wet batter.
This cake recipe is often served as is but also pairs lovely with fresh fruit. you’ll also try adding flavorer to the batter (1 teaspoon should do) then add lemon peel on top.
I love to bake this cheesecake each day before serving, it just gets better! To store it, wrap in plastic for up to 3 days at temperature or freeze in an airtight container for up to 3 months.
Once you taste your first bite you’ll know just how perfect this cake is! I can’t recommend it enough!