Cream Cheese Poundcake
This is an old recipe that has been around for decades. Variations of it have appeared in church cookbooks as well as the magazine “Southern Living.” I happened to stumble across this recipe in the subreddit “Old Recipes.” It’s fairly easy to make and uses basic ingredients. Most importantly, it’s delicious!!
Be sure to follow the instructions exactly, including starting with a cold oven instead of a preheated one!
This recipe is modified from r/Old_Recipes
#GlobalApron Week 18 - Flour
#Dessert #Sweet #Rich #Teatime
Cream Cheese Poundcake
This is an old recipe that has been around for decades. Variations of it have appeared in church cookbooks as well as the magazine “Southern Living.” I happened to stumble across this recipe in the subreddit “Old Recipes.” It’s fairly easy to make and uses basic ingredients. Most importantly, it’s delicious!!
Be sure to follow the instructions exactly, including starting with a cold oven instead of a preheated one!
This recipe is modified from r/Old_Recipes
#GlobalApron Week 18 - Flour
#Dessert #Sweet #Rich #Teatime
Cooking Instructions
- 1
Gather the ingredients. (Don’t forget to grab the vanilla extract like I did) 🙃
Allow the butter, eggs, and cream cheese to warm to almost room temperature.
- 2
Cream the butter in a stand mixer using a paddle attachment. I used speed setting 3 and mixed it for 1 minute.
- 3
Add the cream cheese and cream it again until it is slightly fluffy (about 2 minutes).
- 4
Add the sugar in three batches, mixing well for about 1 minute after each addition. After all the sugar has been added, continue mixing for about 3 minutes more, or until the mixture is light and fluffy.
- 5
Add the eggs one at a time, mixing well after each. I mixed for about 45 seconds after each addition.
- 6
Add the flour in three batches, mixing on the lowest speed after each addition for about 5 to 10 seconds. Do not overmix.
The resulting batter should be smooth and creamy.
- 7
Prepare your pan(s). A flat-bottomed 10 inch tube pan is recommended for this recipe. Because I don’t own one of those, I used two 9 x 5 inch loaf pans.
Coat the bottom and sides of the pans with shortening, then dust them completely with flour. Tap out the excess flour.
- 8
Divide the better equally between the two prepared pans. Tap the pans firmly against the countertop to remove any air bubbles trapped in the batter. Use a butter knife or offset spatula to gently smooth the tops.
- 9
Place the pans into a COLD oven. After shutting the door, set the oven to 325°F.
Bake the loaves for approximately 80 minutes (1 hour, 20 minutes). I checked mine at this point and gave them another five minutes to sufficiently brown.
Depending on your oven, your loaves may take less or more time. I suggest checking on them after 1 hour of baking, then every 5 to 10 minutes after that. Don’t open the oven when checking. Turn on the oven light and look in to avoid disrupting the temperature. - 10
Let the loaves cool on a wire rack for about an hour.
- 11
Invert the pans to remove the loaves. Wrap the loaves and refrigerate them. They can be stored at room temperature for one day, or in the fridge for up to five days. Allow them to come to room temperature before serving, if you like.
The texture is dense, and very slightly dry.
- 12
Notes:
👩🏼🍳 This poundcake can be eaten plain or can be served topped with fruit, whipped cream, melted chocolate, or even lemon icing.
- 13
👩🏼🍳 If you don’t have cake flour, all purpose flour should work. However, the texture of the poundcake may not be quite the same. Alternatively, you can make a cake flour substitute (See below).
- 14
👩🏼🍳 For a cake flour substitute, sift 3/4 cup (110 g) all-purpose flour and 2 Tablespoons (16 g) cornstarch together two times. This will give you about 1 cup cake flour.
For this poundcake recipe, scale up to 3 cups total by sifting together 2 and 1/4 cups all-purpose flour and 6 Tablespoons cornstarch.
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