Classic Pound Cake

By JanetLynn198

Ingredients

• 6 eggs
• 1 cup cold unsalted butter (8 oz.), cut in 1/2" pieces
• 1 (8oz) package cold cream cheese, cut in 1" pieces
• 2 3/4 cups sugar
• 1 tsp kosher salt
• 4 tsp pure vanilla
• 3 cups sifted cake flour(2 1/2 cups + 2tbsp all purpose flour)

Details

Servings 2
Preparation time 30mins
Cooking time 200mins
Adapted from BHG.com

Preparation

Step 1

1. Let eggs stand at room temperature about 30 mins or until they are room temperature. Generously butter and lightly flour two 8x4x2" loaf pans or one 10" tube pan. Using large bowl of heavy-duty stand mixer with paddle attachment beat cold butter about 2 mins on low speed, occasionally raising to moderately high speed for 5 seconds to dislodge butter from paddle.

2. Add cream cheese. Beat on low speed 3 mins with occasional short bursts on high speed to dislodge mixture from paddle. Beat butter and cream cheese mixture until waxy and well-blended. Still mixing on low, add the sugar in a slow continuous stream. (This should take 1 1/2 to 2 mins). Add salt. Continue creaming butter and cream cheese mixture for 5 mins, scraping sides and bottom of bowl once halfway through. Increase speed to medium; continue mixing 2 mins more, scraping once.

3. Add eggs, one at a time, beating 20-30 seconds after each addition or just until each egg is fully incorporated before adding the next egg. Scrape sides and bottom of bowl after first three eggs. Beat in vanilla with the last egg.

4. Gradually add about 2 1/2 cups of the flour on low speed, mixing until just blended (about 1 to 1 1/2 mins). Turn off mixer. Fold in remaining flour by hand with a rubber spatula, just until combined.

5. Turn batter into prepared pan(s). Shake pan(s) gently to distribute batter. Run a spatula in zigzag pattern through batter. Drop filled pan(s) from a height of about 6" onto kitchen counter to dislodge any large air pockets.

6. Place on center rack of cold oven. Turn oven setting to 300F. Bake for 75-90 mins without opening oven door for the first 75 mins. (Bake 105 mins for tube pan.) Test for doneness by carefully inserting a cake tester in center of cake or gently removing cake from oven and listening for light bubbling sounds that soften and slow as cake approaches doneness.

7. Transfer to cooling rack. Cool for 10 mins before removing from pans. Cool completely before serving.