Try this Cream Cheese Pound Cake recipe.
- Carbohydrate 111.651207881734 g
- Cholesterol 54.3910714952003 mg
- Fat 21.0734807394229 g
- Fiber 1.74675004899502 g
- Protein 10.3707021431217 g
- Saturated Fat 12.9117439444906 g
- Serving Size 1 1 Serving (210g)
- Sodium 197.379428750096 mg
- Sugar 109.904457832739 g
- Trans Fat 1.69375521604599 g
- Calories 682 calories
Step-by-step
- Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
- Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
A list of measurements cannot reveal how the high fat content of cream cheese alters structural crumb stability during extended storage. Unlike standard butter cakes that stale rapidly at room temperature, this style maintains moisture due to the hygroscopic nature of dairy solids and sugar. Thorough creaming of the butter, cream cheese, and sugar incorporates millions of microscopic air cells that expand predictably when exposed to moderate heat in a 325 degrees F oven, preventing a dense, rubbery bottom layer.
Freezing this baked good requires careful moisture management to prevent freezer burn and structural collapse over a three-month storage window. Wrap the completely cooled cake tightly in multiple layers of plastic wrap before encasing it in heavy-duty aluminum foil, then thaw it overnight in the refrigerator while still wrapped to minimize condensation on the exterior crust. If a standard 10-inch tube pan is unavailable, substitute two standard 8x4-inch loaf pans, though the baking time must be reduced to approximately 45 to 55 minutes to account for the shallower depth.
Substitutions demand precision regarding hydration levels, particularly if swapping cake flour for all-purpose flour; whisking in two tablespoons of cornstarch per cup of all-purpose flour approximates the lower protein content required for a tender crumb. Allowing the eggs to reach 70 degrees F before incorporation ensures the emulsion remains stable when beaten alternately with the flour.
