Classic Pound Cake
This dense and super moist pound cake is the perfect spring dessert. Serve it with fresh seasonal berries and a dollop of perfect whipped cream.
Servings: 12 people
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, plus more for greasing the pan at room temperature
- 1 (8-oz) block cream cheese at room temperature
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 1/2 tsp kosher salt
- 3 cups all-purpose flour, plus more for coating the pan
- 1 1/2 tsp vanilla bean paste (or use pure vanilla extract)
Instructions
- Grease a large tube pan (or bundt pan) with a thin layer of softened butter. Dust with flour and set aside.
- Beat butter, cream cheese, and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 2 minutes. Stop the mixer and scrape down the sides of the bowl.
- Turn the mixer to low speed and beat in eggs, one at a time, allowing each to fully incorporate before adding the next. Once the last egg is mixed in, stop the mixer and scrape down the sides of the bowl.
- Beat in salt. Add flour, 1 cup at a time, mixing on low speed for 15 seconds between each addition. Beat in vanilla bean paste until fully incorporated.
- Spoon batter into prepared pan, using an offset spatula or knife to spread into an even layer. Place the pan in a cold oven on the center rack, and set the temperature to 275°. Bake for 2 hours.
- Do not open the oven before 2 hours has gone by. Once you get to that point, you can open the oven and insert a knife or a cake tester into he center of the cake. If it comes out clean with only a few large crumbs, the cake is done.
- Allow cake to cool completely in the pan before turning out onto a rack. Serve warm or at room temperature with whipped cream and fresh berries.