Vanilla Cream Cheese Pound Cake

Level: Easy

Yield: 2 loaves

Total Time: 2 hours 10 minutes (including cooling)

Active Preparation Time: 30 minutes

Nutritional Information

Per Serving (1 of 24 servings):

Calories: 308
Total Fat: 16 g
Saturated Fat: 10 g
Carbohydrates: 37 g
Dietary Fiber: 0 g
Sugar: 23 g
Protein: 4 g
Cholesterol: 92 mg
Sodium: 130 mg

Ingredients

Baking spray with flour, like Baker's Joy
3 tablespoons demerara or turbinado sugar (e.g., Sugar in the Raw)
3/4 pound (3 sticks) unsalted butter, softened to room temperature
8 ounces cream cheese, softened at room temperature
2 1/2 cups granulated sugar
6 extra-large eggs, at room temperature
1 tablespoon pure vanilla extract
Seeds from 1 vanilla bean, scraped
3 cups sifted cake flour (measured post-sifting)
1 teaspoon kosher salt

Instructions

Begin by preheating your oven to 325F. Spray two metal loaf pans (8 1/2 x 4 1/2 x 2 1/2 inches) with baking spray, then evenly coat the insides by sprinkling with the demerara sugar, tilting the pans to distribute.
In the bowl of an electric mixer fitted with the paddle attachment, blend the butter, cream cheese, and granulated sugar on medium speed for about 2 1/2 to 3 minutes until the mixture appears light and creamy. Use a rubber spatula to scrape down the sides and bottom of the bowl to ensure even mixing.
With the mixer on low, add the eggs one at a time, beating well after each addition and scraping the bowl before adding the next egg. Then, mix in the vanilla extract and the scraped vanilla bean seeds.
In a separate bowl, mix together the sifted cake flour and salt. Gradually incorporate this flour mixture into the butter mixture on low speed. Scrape the bowl and paddle down regularly, then finish mixing with a spatula to ensure all ingredients are fully combined.
Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula. Bake in the middle rack of the oven for 60 to 70 minutes, or until a toothpick inserted into the cake's center emerges clean.
Let the cakes cool in the pans for 30 minutes before carefully removing them to cool completely on a wire rack.

Serving Ideas

This elegant pound cake shines with simple yet sophisticated presentations. For a classic approach, allow a pint of vanilla ice cream to soften slightly, then pour 2 tablespoons of the melted ice cream onto the base of each dessert plate, tilting the plate to cover the center. Place a slice of pound cake over this layer and top with a row of fresh raspberries.

For an equally impressive finish, drizzle a slice with Honey Vanilla Crme Frache and garnish with a mint sprig for an elegant touch.