Description
When someone creates a good thing, you don't mess with a good thing. You repeat, said genius. And when it comes to pound cake, there should be no competition. If one discovers the perfect recipe, one should share it.
Ingredients
Scale
- 16 tablespoons (2 sticks) unsalted butter, softened
- 3-ounce package cream cheese, softened
- 1 teaspoon salt
- 1 3/4 cups sugar
- 2 cups all-purpose Flour
- 1 teaspoon baking powder
- 3 teaspoons vanilla extract
- 5 large eggs
Instructions
- Preheat the oven to 325°F with a rack in the center position. Lightly grease a 9" x 5" loaf pan.
- Using an electric or stand mixer, beat together the butter and cream cheese at high speed until they're very light and fluffy.
- Add the salt, sugar, flour, and baking powder, and mix to combine; the batter will be stiff.
- Add the extracts and 1 egg. Beat well. Continue to add the eggs one at a time, beating well after each addition; the finished batter should be extremely light and fluffy.
- Spoon the batter into the prepared loaf pan.
- Bake the cake for 85 to 90 minutes, tenting it lightly with aluminum foil after 60 minutes, until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven, and after 5 minutes turn it out of the pan to cool on a rack.
- Serve the cake warm or at room temperature; dust it lightly with confectioners' sugar just before slicing, if desired.
- Store the cake, well-wrapped, at room temperature for several days; freeze for longer storage.