Don’t you love a good pound cake? I had cream cheese on my counter along with fresh butter at room temperature and they just seemed to be calling my name. I usually make sour cream pound cake and it’s my favorite, but this cream cheese takes the cake. Oh, wait, it is cake…. 😉
The Pound Cake Pep Talk
Do you stress about baking a pound cake? Don’t. A pound cake is so simple to put together…nothing complicated at all. The main issue people have sometimes, including me, is under-cooking… That little wet streak you see sometimes running through a cake is called a “sad streak”. It’s sad because didn’t get cooked all the way. That’s ok. It may mean your oven is not baking as hot as it needs to. You can adjust the ‘time’ next time. Or it could be the humidity or the amount of liquid is off. Just remember to make a note of it, so you won’t forget next time. And add a few more minutes to the amount of time you bake. BTW, sad streaks are fairly common and there is nothing wrong with the cake. Some people actually like a sad streak.
And if you happen to over-bake your cake and it’s too dry. It may be that your oven bakes too fast. Shorten the bake time next time. It’s still going to be good. You can cut it into chunks and make a trifle layered with pudding, whipped cream and fruit on top. Practice makes perfect. Don’t think because it messed up once, that you’re a failure. Not so. My daughter is the expert pound cake baker and even she has had a cake or two not turn out. So remember…. try, try again…..
And after a couple of days this Cream Cheese Pound Cake is even better! The flavor of the cream cheese gets richer each day. I added a vanilla glaze but a lemon glaze would be just as good! So, what are you waiting for? Leave your butter and cream cheese on the counter and when you get a few, in the next day or so, bake this….it’s perfectly delicious.
- 3 sticks butter, softened
- 1 8oz block cream cheese
- 3 cups sugar
- 6 large eggs
- 3 cups All Purpose Flour
- 2 tsp Vanilla extract
- 1/4 tsp salt
- 1 cup 10X sugar
- 1 tsp vanilla
- 2 Tbls milk
- Preheat oven to 300* Grease and flour a 10 inch tube pan
- Cream butter and cream cheese in a large mixing bowl.
- Add sugar and cream together for 10 minutes
- Add eggs, one at a time beating well after each one, until well blended
- Add salt and vanilla
- Add flour 1/2 cup at a time, beating on medium speed until mixed well
- Pour into prepared pan
- Bake for 1 hour and 30 minutes or until tester comes out clean.
- Cool cake and drizzle with glaze