Cream Cheese Pound Cake

 

 

My sweet boy, turned 20 years old on the 11th of April.

I have always made my kids birthday cakes, I don't think I've ever bought them a cake at the store, or maybe once?  Although I can honestly say, I don't remember ever doing it.  

But anyway, some of their cakes I decorate with fondant, and some with icing, and then some are just plain cakes, it all depends on what they request for that year.

 

 

For his 20th, he just wanted me to make one of his favorites, which is pound cake.  That's it, a simple pound cake, no parties, no big get togethers, nothing, just a cake and dinner with dad and mom, and his sister.

So that is what I did.

I have to say, this is probably one of my favorite cakes too.  I much prefer a simple, plain cake, to one that is slathered in frosting and icing.  

 

 

 

Cream Cheese Pound Cake

Source:  A Spicy Perspective

 

Ingredients:

• 1 1/2 cups unsalted butter, softened (3 sticks)
• 8 ounces cream cheese, softened
• 3 cups granulated sugar, divided
• 6 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 cups all-purpose flour

 

 

Directions:

 

• Set out the butter, eggs, and cream cheese to come to room temperature. Preheat the oven to 325 degrees F. Move one oven rack to the center of the oven and remove any racks above it.
• Pull out a standard 12-cup capacity bundt pan. Grease the bundt pan with extra butter or shortening, then scoop 1/4 cup sugar into the pan and shake it around until the fat is well coated in sugar. Dump out any excess sugar. Set aside.
• Place the softened butter and cream cheese in the bowl on an electric. Beat on high until the mixture is totally smooth. Scrape the bowl with a rubber spatula, then add the remaining 2 3/4 cups sugar. Beat on high again for 3-5 minutes to cream the ingredients until very light and fluffy. Scrape the bowl again.
• Turn the mixer on low and beat in the eggs, vanilla extract, baking powder, and salt. Then slowly add the flour a little at a time, until fully combined. Once the batter is smooth, turn off the mixer, as to not overmix the batter.
• Scoop the batter into the prepared pan. Bake on the center rack for 80-90 minutes. After 80 minutes, test the cake by inserting a toothpick deep into the center of the cake. If it comes out clean, take the pound cake out of the oven.
• Let the cream cheese pound cake rest in the pan for 15 minutes. Then carefully flip the cake onto a platter or baking rack.