This cake can just sit around the house and be whittled on throughout the day. However, it can also be dressed up for a serious dinner party by baking it in an elegant bundt or adding a glaze. Seriously this cake can be used for a million different occasions, anything from a Baptist pot luck to a Bar Mitzvah.
I love baking this cake with almond flavoring instead of vanilla, but you can’t go wrong with either.
Pound Cake Toppings
This old fashion cream cheese pound cake is also delicious naked or glazed or with a topping. One of these toppings would be perfect:
Berries
Peaches
Cherries
Ice Cream
Whipped Cream
Pound Cake Baking Tips
Have ingredients at room temperature
For the love of pound cake, don’t use low fat or no fat ingredients.
Mix butter and cream cheese well with an electric mixer before incorporating sugar.
Add sugar gradually and beat until light and fluffy. No gritty texture should remain.
Add eggs one at a time. Beat each egg just until the yellow disappears.
Sift you’re flour. Really, sift your flour. This Norpro Hand Crank Sifter gets all the lumps out.
Don’t preheat your oven. This is a cold oven cream cheese pound cake.
If using a bundt pan or loaf pan for this cream cheese pound cake, fill your pan or pans 2/3’s of the way full.
If you are using a bundt pan, this might make a bit to much batter. You can make 2 to 4 cupcakes with the excess batter. If you are using a tube pan there will not be excess batter.
Insert a long sharp knife or long wooden pick into the center of the pound cake to test for doneness. It should come out clean or with a few crumbs when done. If there’s clinging batter, it’s back in the oven.
How To Freeze Pound Cake
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