Pound Cakes...

 

A perfect pound cake~

Put this recipe in your cookbook...

This pound cake is fantastic plain. That is how we served it the first day, the second day, we served it with strawberries and whipped cream. DELICIOUS!

Makes 2 Loaves or one 10-inch tube cake.

6 eggs

1 cup cold unsalted butter

(8oz.) cut in 1/2-inch pieces

1 8-oz. pkg. cold cream cheese, cut in 1-inch pieces

2 3/4 cups sugar

1 tsp. kosher salt

4 tsp. pure vanilla

3 cups sifted cake flour

Let eggs stand at room temperature about 30 minutes or until they are room temperature (no more than 2 hours). Generously butter and lightly flour two loaf pans or one 10-inch tube 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 2 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 waxy and well-blended. Still mixing on low, add the sugar in a slow continuous stream. (This should take 1 1/2 to 2 minutes). Add salt. Continue creaming butter and cream cheese mixture for 5 minutes, scraping sides and bottom of bowl once halfway through. Increase speed to medium; continue mixing 2 minutes more, scarping once.

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 flour on low speed, mixing until just blended. Turn off mixer. Fold in remaining flour by hand with a rubber spatula, just until combined.

Turn batter into prepared pans. Shake pan gently to distribute batter. Drop filled pan from a height of about 6 inches onto kitchen counter to dislodge any large air pockets.

Place on center rack of cold oven. Turn oven setting to 300. Bake for 1 hour 15 minutes to 1 1/2 hours without opening oven door for the first 1 hour and 15 minutes. Test for doneness by carefully inserting a cake tester in center of cake.

Transfer to cooling rack. Cool for 10 minutes before removing from pans.

Bake 1 hour 45 minutes for tube pan.

Comments

[Joni]

Great for when those strawberries start coming in! YUM! Thanks for the recipe!
XOXO
Joni

[Susie Homemaker]

Yummy...thanks for the recipe!

Blessings,
Susie

[TJ]

Sounds delicious. Wonder how it would be with strawberries & whipped cream?

[Tracy]

mmmmmmm! Will try this very soon!!

thank you for sharing!

[Toni]

Hey there Tina, I made this last week. I made half the recipe though because its too dangerous to have more than one around! Sure was good, though!

Toni in Tyler

[Fay Marie]

Thanks for the recipe Tina. Will have to try this. Hope you have a great day.

Cheers,
Fay Marie

[Mecky]

That sounds good. I am so ready for fresh strawberries. I will be trying this recipe!

Thanks for sharing.

[Colleen]

Oh that looks so good! I will be making it this week. Louisiana strawberries are here and they are so sweet. Will be a marriage made in Heaven!

[Sinta]

I love pound cake, it's so understated but delicous! I will have to try yours... with the kosher salt. thanks! I have a recipe I use with lemon and fresh ginger.

[Josie]

Yours turned out a lovely golden brown. Ahhh, perfect!

[Jena-Not So Shabby]

Yummy! Thanks for the recipe..looks tasty!

Jena

[Carol]

I've never made a pound cake before. I think I'll try it! It sounds like it could be eaten a different way every day, until it's all gone!

[Unique Unique Design]

This looks delicious. Will try it out on my family when they are all here.
Thanks, marcie

[Laura]

My mouth is officially watering.

I will add this to my list of things to try.

Thanks,

Laura

[Michelle]

I immediately saw these beauties with strawberries and fresh whipped cream! I'm guessing you might eat them the same way? :)

[Jen]

Guess what I'll be making this weekend...oh c'mon.....GUESS!!!! you guessed it--Tina's POUND CAKES!!

BTW...try some citrus infused homemade whipped cream....bet it would be good with these ...a little heavy cream, a little citrus (any kind, but orange would be yummy), a little sugar...a snap. Grate up a little zest on top for color...YUM-O

Hugs
;o)

[Kate]

Thanks for sharing the recipe... I will try it soon maybe with some bleberries...

[LindaJ]

I made this for Mother's Day and served with strawberries and whipped cream. It was great! It was the perfect cake with the berries, much better than those little premade shortcakes. Thanks for the recipe!!