We celebrated my sons 13th birthday yesterday. Matt asked for strawberry shortcake for his birthday cake. Cole agreed and so I asked them if they wanted angel food cake, white cake or pound cake. They said it didn't make any difference to them. No difference! To me it makes a huge difference - angel food cake is too much fluff, white cake gets soggy, but pound cake, ahhh pound cake is perfect for strawberry shortcake.
I have to admit I usually turn to Sara Lee for pound cake. It's so easy and tasty. But for their birthday Sara Lee just didn't seem right, so I went on a search for a great pound cake recipe and I found a highly rated one at Epicurious. I absolutely loved this cake. It is really moist and dense, but it also, as one reviewer said, "has the sugary crispness of angel food cake."
The only problem that I had with this cake was that I overfilled my bundt pan. The recipe calls for a 12 cup bundt pan, which mine is, but it makes a lot of batter. When I was putting it in the pan, I pulled out a small loaf pan to put some of the batter in, but then decided since it was a pound cake it probably wouldn't rise much and put all the batter in the bundt pan.
I should have gone with my first instinct, because it rose above the pan and a bit spilled onto the oven. Luckily I was keeping a close eye on it and scooped it up before it started to burn and I also trimmed off a bit of the top of the cake that had grown over the side of the pan.
Despite my overfilling the pan, the cake came out beautifully and it tasted amazing. I will definitely be making this cake again! In fact, I haven't stopped thinking about it since I ate it last night!
Cream Cheese Pound Cake
1 cup (2 sticks) unsalted butter, room temperature
1 8-ounce package cream cheese, room temperature
3 cups sugar
1 teaspoon salt
6 large eggs, room temperature
4 teaspoons vanilla extract
3 cups sifted all purpose flour
Butter and flour 12-cup Bundt pan. Using electric mixer, beat butter and cream cheese in large bowl until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs 1 at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Transfer batter to pan.
Place pan in cold oven. Set temperature at 200°F; bake 20 minutes. Increase temperature to 250°F; bake 20 minutes. Increase to 275°F; bake 10 minutes. Increase to 300°F; bake cake until tester inserted near center comes out clean, about 1 hour longer. (Mine was done after 45 minutes)
Cool cake in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 3 days ahead. Wrap; store at room temperature.)
I have to admit I usually turn to Sara Lee for pound cake. It's so easy and tasty. But for their birthday Sara Lee just didn't seem right, so I went on a search for a great pound cake recipe and I found a highly rated one at Epicurious. I absolutely loved this cake. It is really moist and dense, but it also, as one reviewer said, "has the sugary crispness of angel food cake."
The only problem that I had with this cake was that I overfilled my bundt pan. The recipe calls for a 12 cup bundt pan, which mine is, but it makes a lot of batter. When I was putting it in the pan, I pulled out a small loaf pan to put some of the batter in, but then decided since it was a pound cake it probably wouldn't rise much and put all the batter in the bundt pan.
I should have gone with my first instinct, because it rose above the pan and a bit spilled onto the oven. Luckily I was keeping a close eye on it and scooped it up before it started to burn and I also trimmed off a bit of the top of the cake that had grown over the side of the pan.
Despite my overfilling the pan, the cake came out beautifully and it tasted amazing. I will definitely be making this cake again! In fact, I haven't stopped thinking about it since I ate it last night!
Cream Cheese Pound Cake
1 cup (2 sticks) unsalted butter, room temperature
1 8-ounce package cream cheese, room temperature
3 cups sugar
1 teaspoon salt
6 large eggs, room temperature
4 teaspoons vanilla extract
3 cups sifted all purpose flour
Butter and flour 12-cup Bundt pan. Using electric mixer, beat butter and cream cheese in large bowl until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs 1 at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Transfer batter to pan.
Place pan in cold oven. Set temperature at 200°F; bake 20 minutes. Increase temperature to 250°F; bake 20 minutes. Increase to 275°F; bake 10 minutes. Increase to 300°F; bake cake until tester inserted near center comes out clean, about 1 hour longer. (Mine was done after 45 minutes)
Cool cake in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 3 days ahead. Wrap; store at room temperature.)
36 comments:
This looks great, I bet the cream cheese adds a lot of flavor and moisture. I love that strawberry topping too!
Tee Hee- I've never even thought to buy Sara Lee Pound Cake! It probably would be a really bad idea for me bc if I liked it I might buy it often!
I love that this has a simple, short ingredient list. Interesting that it overflowed. I wonder if others had the same problem?
Oh I am sure this was awesome! I love poundcake with strawberries better than with angel food also!
MMMM, this sounds delicious!! Pound cakes are so versatile, I would love this , slice toasted, with vanilla ice cream and hot fudge, slob that I am!
Simple to make and it looks delicious! That's my kind of cake.
Cream Cheese Pound Cake, There is not a single word there that I dont LOVE. I'll bet it was delicious!!!
Yumm! What a soft dough! Looks really delish!
Mmmmmm, pound cake with strawberries makes the best shortcake ever! I bet the cake was really flavorfull with the cream cheese.
What a wonderful texture, it turned out beautiful despite your overflow. I bet the cream cheese gave it great flavor! Yummy!
Hehe I like Sara Lee pound cake too but yes agree that it might not be fitting for a birthday. It looks magnificent Barbara! And I love the addition of cream cheese to it! :)
It is so late here and I swear I am ready to go downstairs and make this cake! Looks fantastic.
I'm with you: who needs angel food or white cake when you could have pound cake instead. This poundcake looks so gorgeous! I'm sure it made for a wonderful birthday celebration!!
I need to make this. Immediately. I adore pound cake and haven't had it in forever.
Barbara I am sure it was a hit that with the family teenage boys will eat anything. Looks great.
Oh I know I would love this cake! I love pound cake, and even better with cream cheese!! It sounds wonderful for strawberry shortcake!
This sounds so yummy and thanks so much for sharing the recipe. My son will be 13 next month and he asked for a apple pie. Funny, huh? I will make this pound cake some time though as it looks like a pretty easy recipe
This looks fantastic! The close up with the strawberry & whipped cream is awesome.
Love the cake with the strawberries!
It looks delicious but I sometimes find this kind of cake to be too heavy. Maybe that's just my incompetent cooking rather than the recipe though :)
Such a beautiful cake Barbara. It looks perfectly moist too.
Cheers,
elra
That cake looks fabulous! Great picture with the strawberries, it's making me hungry for strawberries in season! I also love that hash brown quiche too!
oooooh. i love pound cake but served w/ whipped cream and strawberries? even better!
the strawberry topping made it look inviting :) bet it tastes just the way it looks.
Why is it that all the best recipes need so much fat and sugar? I'm sure this is absolutely delicious though.
Barbara - I printed this out and am saving it for strawberry season. I can't wait to make it.
This looks delicious! I love how moist it looks. Stop with the sweets!! My stomache just growled looking at that picture!
wow that cake looks sooo moist
Looks like a perfect cake to combine with strawberries and whipped cream. Love the cream cheese in the recipe.
that looks amazing, and I am crying for the spilled batter. what a delicious waste! it would have been better in my tummy ;-)
I don't know if you're interested at all, but I bake using natural sweeteners like honey and agave and molasses....
I'm wondering about that, but at the same time, I am copying down some of your juiciest recipes so that I can try to convert them into a sugarless version.
I love the pictures and the first recipe (naturally sugarless) I'm going to try is your hashbrown quiche! It looks devine.
Thanks!
Wow! This looks absolutely perfect!
Hope your son had a great birthday!
Looks so moist. Some pound cakes look really dry but this definitely looks like an exception!
I love Sara Lee poundcake. I've also started buying Betty Crocker Pound Cake mix. It cost a little more than the regular mixes, but it is so good!
I'll have to try your recipe too. It looks wonderful!
It looks so great that I immediately take the recipe ... Nice red strawberries are arriving on our markets and I'll love to eat them this way !
I like this recipe so much ..!!! it makes me hungry..!!!
i think it has a great taste of product........
Thanks for linking me here Barbara. I think this recipe sounds wonderful too. I like the addition of the cream cheese.
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