This has got to be one of the best pound cakes I’ve ever tasted! The outside crust has the light crunch that we all enjoy, and the inside is so moist, it practically melts in your mouth.
I’d like to offer a couple of suggestions for those who may be considering making this cake – to help ensure success. The first, is to make sure that the butter, cream cheese, and eggs are at true room temperature. This is what helps give this cake its wonderful moistness and will also help the ingredients to mix properly for even baking. The second suggestion, is to make sure you place the cake in a cold oven – do not turn the oven on until you pop the pan in. This will help to give this cake it’s golden brown, crisp crust.
This really is a very delicious pound cake…one that I have no problem enjoying plain – but it sure is extra tasty with the strawberries and chocolate glaze.
Cream Cheese Pound Cake
1 (8 ounce) package cream cheese, softened (at room temperature)
1 1/4 cups butter, softened (at room temperature)
3 cups granulated sugar
1/4 cup buttermilk
6 eggs (at room temperature)
3 cups all-purpose flour
1 1/2 teaspoons vanilla extract
Grease and flour a 10-inch tube pan.
In a large bowl, cream butter and cream cheese together until smooth. Gradually add sugar and beat until fluffy. Add buttermilk and mix well.
Add eggs one at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla extract; mix until combined.
Pour batter into prepared pan. Place in a COLD oven, do not preheat, and bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. You can check for doneness at 1 hour by inserting a toothpick into center of cake. If toothpick comes out clean, the cake is done.
Cool in pan for 15 minutes, then invert onto serving plate and cool completely. Cut into slices.
Before serving, top each slice with strawberries and chocolate glaze; if desired.
3 tablespoons cocoa
2 tablespoons butter, melted
1 cup powdered sugar
2-3 tablespoons hot water