1. Preheat your oven to 325°F and grease a 10-inch bundt pan.
2. In a large mixing bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Gradually add the flour and salt to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Stir in the vanilla extract until incorporated into the batter.
6. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
7. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Expert Tips for Success
– Make sure all your ingredients are at room temperature to ensure a smooth and evenly textured batter.
– Avoid overmixing the batter once the flour is added to prevent a tough cake texture.
– For an extra indulgent touch, drizzle a simple glaze made of powdered sugar and lemon juice over the cooled cake.
– Store any leftovers in an airtight container at room temperature for up to three days or freeze slices for future enjoyment.
Variations and Substitutions
While Grandma’s Velvety Cream Cheese Pound Cake is perfect as is, feel free to get creative and customize the recipe to suit your preferences:
– Swap out the vanilla extract for almond or coconut extract for a different flavor profile.
– Add a handful of chocolate chips or chopped nuts to the batter for added texture and crunch.
– For a lighter version, you can use reduced-fat cream cheese and substitute some of the sugar with a natural sweetener like honey or maple syrup.
Serving Suggestions
To serve Grandma’s Velvety Cream Cheese Pound Cake, slice it into thick wedges and garnish with a dusting of powdered sugar or a dollop of freshly whipped cream. Pair it with a cup of hot coffee or a scoop of your favorite ice cream for a delightful dessert experience.
This cake is also perfect for special occasions like birthdays, holidays, or afternoon tea parties. It’s a versatile dessert that can be dressed up or down depending on the occasion.
FAQs
Q: Can I freeze Grandma’s Velvety Cream Cheese Pound Cake?
A: Yes, you can freeze this cake for up to three months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Q: Can I use salted butter instead of unsalted butter?
A: While unsalted butter is recommended for better control of the salt content in the recipe, you can use salted butter and adjust the amount of added salt accordingly.
Q: How can I prevent my pound cake from sticking to the pan?
A: Make sure to grease the pan generously with butter or non-stick cooking spray and dust it with flour before adding the batter.
Final Thoughts
As you embark on your baking journey with Grandma’s Velvety Cream Cheese Pound Cake, remember that the heart and soul you put into your creations are what make them truly special. This recipe is more than just a cake; it’s a tradition, a memory, and a shared experience that brings people together.
I hope this recipe brings as much joy to your family and friends as it has to mine. So, gather your loved ones, preheat the oven, and let the sweet aroma of pound cake fill your home with warmth and happiness. Happy baking!
Ingredients
1 cup unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract
Directions
Preheat your oven to 325°F and grease a 10-inch bundt pan.
In a large mixing bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Gradually add the flour and salt to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in the vanilla extract until incorporated into the batter.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Nutrition Facts
Calories:
420
Fat:
20
Carbohydrates:
55
Protein:
6
Sodium:
160
Fiber:
1
Sugar:
38
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