A true Southern staple and a recipe worth memorizing, this classic cream cheese pound cake is buttery, rich, and delicately sweet. With its fine crumb and tender texture, it’s a cake that never goes out of style — just as delicious plain as it is adorned with berries, peaches, or a dusting of powdered sugar. Best of all, it’s endlessly adaptable with simple flavor variations, making it the perfect cake for any season or occasion.
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 the oven to 300°F. Grease and flour a large (12-cup) Bundt or tube pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until smooth and creamy.
Gradually add the sugar and continue beating until the mixture is light and fluffy, about 3–5 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Beat in the vanilla extract. In a separate bowl, whisk together the flour and salt. With the mixer on low speed, gradually add the flour mixture to the creamed mixture, blending just until incorporated — do not overmix.
Pour the batter into the prepared pan and smooth the top. For extra moisture, place an ovenproof dish with 2 cups of cold water on the rack beside the cake. Bake for about 1 hour 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan on a wire rack for 15 minutes, then carefully invert it onto the rack to cool completely. Dust with powdered sugar before serving, if desired.
FLAVOR VARIATIONS:
- Almond Pound Cake: Add 1 teaspoon pure almond extract.
- Orange Pound Cake: Add 2 teaspoons pure orange extract and 2 tablespoons orange zest.
- Lemon Pound Cake: Add 2 teaspoons pure lemon extract and 1 tablespoon lemon zest.
- Coconut Pound Cake: Add 1 teaspoon coconut extract and fold in ½ cup flaked coconut. Sprinkle the top with coconut and powdered sugar before serving.
SERVING SUGGESTIONS:
- Serve simply with fresh berries, sliced peaches, or a spoonful of lemon curd.
- Toast a slice lightly and top with a dollop of whipped cream or vanilla ice cream.
- For a festive touch, drizzle with citrus glaze or warm berry compote.
- Perfect for afternoon tea or holiday gatherings.
YIELD: 12-14 servings
