Cream Cheese Pound Cake

Just like Sara Lee's Pound Cake! Buttery, slightly dense but tender with a fine
crumb. From Eric Kim and the NYT, an absolutely delicious pound cake that will
transport you to your childhood.

Servings:

Author:

Prep Time
20 minutes

Cook Time
1 hour, 5 minutes

Course:

Dessert

Cuisine:

American

Keywords:

dessert pound cake whipped cream ERic KIm buttery freeze-dried raspberries NYT Cooking

Instructions

1 Position a rack in the center of the oven and heat the oven to 325 degrees.
Grease a 9-by-13-inch baking pan; line the bottom and long sides with parchment.
2 In a medium bowl, add the flour and baking powder. Whisk to combine and to break
up any lumps. Set aside.
3 Add the butter,cream cheese, sugar, vanilla and salt to the bowl of a stand
mixer fitted with the paddle attachment. Mix on medium-low speed to combine.
Increase the speed to medium-high and beat until fluffy, almost white, and the
sugar is mostly dissolved about 5 to 7 minutes. With the mixer on medium speed,
add the eggs one at a time, mixing until smooth after each addition. Use a
flexible spatula to scrape the bowl, then beat over medium speed for another
minute.
4 With the mixer on low speed, gradually add the dry ingredients and mix until
most of the flour streaks have disappeared. Using the spatula, scrape the bowl
and gently stir until you eliminate the flour streaks. Scrape the batter into
the prepared pan, then smooth out the top.
5 Bake, rotating the pan halfway through, until golden brown and a skewer or cake
tester inserted in the center comes out clean, 60 to 65 minutes. When you gently
press on the center of the cake with your fingertip, you shouldn’t leave a dent.
The internal temperature of the cake should be about 205 degrees. Let cool
completely in the pan. (The cooled cake can be covered and kept at room
temperature for up to 3 or 4 days.)
6 If using the jam, spread layer on top of the cake. You could use strawberry or a
mixed berry jam also.
7 In the bowl of a stand mixer, whisk the heavy whipping cream, sugar and salt
over medium-high until billowy soft peaks form. When you lift the whisk out of
the bowl and turn it upside-down, a peak of cream should flop over slightly like
a Santa hat. Evenly spread the whipped cream over the jam-topped cake.
8 Add the freeze-dried raspberries to a fine-mesh sieve and hold it over the cake.
Using your fingers, pass them through until most of the magenta powder rests
atop the frosting like fresh snow and most of the seeds are left behind in the
sieve. The entire surface of the whipped cream should be covered in pink dust.
Discard the raspberry seeds. Serve immediately.

Cream Cheese Pound Cake

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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