I've yet to meet a recipe that I don't think could be improved with a little cream cheese. Nature's perfect food. And that's especially true for pound cake. Cream cheese in the batter is a must.
This is my no-fail pound cake go-to recipe. It's great plain, or with fruit or whipped cream. It's also good with extracts other than vanilla (orange, rum and lemon are three favorites). It only calls for three-fourths of a pound of butter, so I've renamed it in case anyone out there in readerland is a real stickler for details.
Three-Fourths of a Pound of Butter Cake
- 1 (8-ounce) package cream cheese
- 1 1/2 cups butter
- 3 cups white sugar
- 6 eggs
- 3 cups all-purpose flour
- 1 t. vanilla extract
In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
Pour into the prepared pan. Bake at 325 degrees F for 1 hour and 20 minutes, checking for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.
The food: Three-Fourths of a Pound of Butter Cake
The verdict: You don't even miss that extra quarter-pound