Cream Cheese Pound Cake
This is my Aunt Lillian's recipe; she used 1 teaspoon vanilla and 1 teaspoon almond. I use 2 teaspoons of vanilla instead.
This is my Aunt Lillian's recipe; she used 1 teaspoon vanilla and 1 teaspoon almond. I use 2 teaspoons of vanilla instead.
- Carbohydrate 1410.89979777526 g
- Cholesterol 1598.94 mg
- Fat 53.6025407183824 g
- Fiber 34.5194416184104 g
- Protein 204.022157776418 g
- Saturated Fat 14.119757154438 g
- Serving Size 1 1 Pan (2630g)
- Sodium 168000.741992909 mg
- Sugar 1376.38035615685 g
- Trans Fat 11.5579896464023 g
- Calories 7129 calories
Step-by-step
- Cream butter and cream cheese, add sugar, cream well.
- Add one egg at a time, add flour, then flavoring.
- Put in a cold oven, bake at 300F for 2 hours 15 mins.
Placing a heavy batter into an unheated oven allows the dense structure to warm gradually, promoting an even rise as the butter and cream cheese melt. Room temperature ingredients are mandatory for this process. Butter and cream cheese must sit out overnight so they incorporate maximum air during the initial creaming phase. Six jumbo eggs supply the necessary moisture and lift. Incorporate those eggs one at a time to prevent the emulsion from breaking.
Accompaniments and Pairings
Dense crumb structures require bright, acidic accompaniments to balance the rich butterfat. Fresh berries macerated in a small amount of sugar provide sharp contrast. Tart fruit coulis cuts through the density of the dense crumb. Unsweetened whipped cream offers a lighter mouthfeel without adding competing sweetness. Strong black coffee or espresso cleanses the palate between rich bites.
Kitchen Sequencing
Allow two hours and fifteen minutes for the bake time at 300 degrees Fahrenheit. Start the oven only after the pan is placed inside. Sift the three cups of flour to remove lumps before mixing. Store the finished cake in an airtight container at room temperature for up to four days.
