This classic pound cake recipe is the only recipe you need in your repertoire. You can change the flavor using the variations below. This cream cheese pound cake is flavorful, delicate, and moist — and equally delicious served plain or with fresh berries or sliced peaches spooned over it.
INGREDIENTS:
1 1⁄2 cups unsalted butter, softened (use Plugra or other European-style butter for best flavor)
1 package (8 ounces) cream cheese, softened
3 cups sugar
6 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour, sifted
1⁄4 teaspoon salt
METHOD:
Preheat oven to 300°F. Grease and flour a large bundt cake pan (12 cup size) and set aside.
Place butter and cream cheese in the bowl of a stand mixer. Using the flat beater, beat the mixture until creamy.
Gradually add sugar and beat until the mixture is light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract.
Whisk together flour and salt. With speed on low, gradually add the flour mixture to the butter mixture. Mix until flour is thoroughly incorporated. Pour batter into a well-greased and floured bundt pan.
Place 2 cups of cold water in an ovenproof container on the oven rack next to the cake.
Bake cake at 300°F for 1 hour 45 minutes, or until a toothpick inserted into the cake comes out clean.
Place the pan on a wire rack and cool for 15 minutes, then remove the cake from the pan and complete cooling on the wire rack.
Dust with powdered sugar before serving, if desired. The cake keeps well for several days.
YIELD: 12-14 servings
VARIATIONS:
Almond Pound Cake: Add 1 teaspoon pure almond extract
Orange Pound Cake: Add 2 teaspoons pure orange extract, 2 tablespoons orange zest.
Lemon Pound Cake: Add 2 teaspoons pure lemon extract, 1 tablespoon lemon zest.
Coconut: Add 1 teaspoon coconut extract, fold 1/2 cup flaked coconut into the batter. Sprinkle the top of the cake with coconut and powdered sugar before serving.
