Cream Cheese Pound Cake
The ideal pound cake is dense, buttery, moist, soft, and yet it can be easily prepared. The addition of vanilla and almond extract adds another layer of complexity that enriches the cake's otherwise simple buttery flavor, making this the ultimate pound cake for any occasion.
Servings: 8 slices
Equipment
- Stand mixer
- Charlotte cake pan or a 6 cup capacity pan
Ingredients
- 275 g cake flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (227g) unsalted butter room temperature
- 4 oz cream cheese room temperature
- 75 g sour cream room temperature
- 3 large eggs room temperature
- 275 g granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- berries of choice optional
- whipped cream optional
Instructions
- Preheat the oven to 350°F. Generously grease a Charlotte cake pan or a similar 6-cup capacity pan. In a mixing bowl, whisk together cake flour, baking powder, and salt. Set both aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together at medium-high speed until smooth, about 2 minutes. Remember to scrape the bowl's sides and bottom to ensure thorough mixing. Next, add the sugar and beat at medium speed until it becomes light and fluffy about 2 minutes. Next, add the sour cream, vanilla, and almond extract and beat until they are just combined.
- On a low speed, gently beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Scrape the bowl's sides and bottom once more to ensure the batter is well-mixed.
- Add flour. Mix until just combined, ensuring no large streaks of flour are visible.
- Pour the cake batter into the greased charlotte pan. Use an offset or a small spoon to smooth out the batter, ensuring the batter evenly covers all corners of the pan. Bake the cake for approximately 1 hour.
- The cake is finished once it is golden brown, and when you insert a toothpick, it comes out clean. Allow the cake to cool for at least 45 minutes before inverting it onto a plate.
- Once the cake has cooled, carefully invert it upside down onto a plate and gently shake the pan back and forth. The cake should easily release from the pan onto the plate. You can enjoy the pound cake as is or with a generous dollop of whipped cream and a handful of fresh berries.
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