Pound Cake History:
In the 1700s when the pound cake was created not every homemaker was able to read and write. This cake was easy to remember without a recipe as it was made with one pound each of butter, sugar, eggs, and flour. No milk, no baking powder or baking soda, and no electric mixer. Just a whole lot of beating by hand to get air into the batter which caused it to rise.
8 ounces cream cheese, room temperature
1 1/2 cups (3 sticks/339g) butter, room temperature
3 cups (600g) granulated sugar
6 large eggs, at room temperature
3 cups (360g) cake flour
2 teaspoons pure vanilla extract
Preheat the oven to 325°F. Oil and flour a 10 or 12-inch bundt pan and set aside.
Using a stand mixer or electric hand mixer, add the cream cheese and butter to the mixing bowl and beat on medium speed until smooth. Add the sugar gradually and beat until fluffy.
Add the eggs one at a time and beat until each egg is thoroughly mixed before adding the next egg.
Add the flour all at once and mix until well combined. Add vanilla and mix thoroughly.
Pour the batter into the prepared pan and fill to 2/3 full. Bake for 1 hour and10 minutes. Begin checking the cake with a tester pick after it has baked for 60 minutes. The tester pick should have just a few crumbs on it when it is done.
You can also gently turn it over and allow it to cool to room temperature on a wire rack.
Optional: Add some frosting.
I mixed 1/2 a cup of powdered sugar with a teaspoon of vanilla and a teaspoon of milk. If too thick, add more milk. If too thin, add more powdered sugar.
Yield: 18 Serving
Size: 1 slice
Total Fat: 23g
Saturated Fat: 14g
Trans Fat: 1g
Unsaturated Fat: 7g