Nobody is happier that I made these pound cakes than my boyfriend. Not because he’s the biggest lover of pound cake per se – though, being a sweets monster, I’m sure he wouldn’t turn down a slice or twelve – but because he likes things clean and organized, and most of the ingredients for this pound cake (except for the obvious refrigeratorables) have been out on the counter for almost a week, in anticipation. But then, my hand mixer died. And then I went to Boston for a few days. And then I had to write and organize our house, making it clearly impossible for me to also make pound cake that day.
You’re seeing a trend.
But yesterday, a new mixer was purchased. And today…today. Pound cake was made. And lo, that pound cake was amazing.
This recipe comes via Molly Wizenberg at Orangette, one of the loveliest food blogs out there. Sometimes I am intimidated to try her recipes because they seem to require a level of skill beyond my repertoire, but when Molly says something is exceptional and you also happen to have a weird amount of cream cheese in the fridge, you just try it on.
After a whole lotta mixing and a little bit of skepticism (I sincerely doubt Molly Wizenberg’s cakes looked at all like mine in all their crumply rumplyness) we have a dense, chewy pound cake on the counter for eating, and another one in the freezer, ready to be thawed, sliced and topped with lemon ice cream at a dinner party. It would also tasted exceptional topped with a spoonful of this.
If that’s not something to try on, I don’t know what is.
CREAM CHEESE POUND CAKE
. 3 cups all-purpose flour
. 1 teaspoon baking powder
. ¼ teaspoon fine salt
. 2 sticks unsalted butter, at room temperature
. One 8-ounce package cream cheese, at room temperature
. 3 cups sugar
. 6 large eggs
. 1 teaspoon vanilla extract
1.Preheat the oven to 325°F. Grease and flour two 9-by-5-inch loaf pans. I used coconut baking spray, for the teeniest, tiniest hint of coconut, then floured and lined with parchment.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, combine the butter and cream cheese and beat on low until fully creamed together. Add the sugar one cup at a time, then beat for two minutes more. Stop to scrape down the bowl when needed.
4. Add eggs one at a time, beating well after each egg to make sure they’re all fully incorporated.
5. Finally, add in the flour, a cup or so at a time, and beat until fully incorporated.
6. Plop the mixture into prepared pans and spread it out. It would be nice to say “pour into pans” or “spoon gently into pans” but I was, most definitely, plopping and spreading. Kitchen life isn’t all glitz and glam you know.
7. Bake until the top is golden brown and an inserted toothpick comes out clean. The recommend times range from 55 minutes to an hour and 15 minutes. Mine took about an hour and 5 minutes. Just watch ’em!
8. Let the cakes cool completely in their pans. You can transfer to a wire rack, but I just left them in their pans for a few hours and then transferred them straight to the fridge and freezer respectively.
9. Serve to people you love. Like yourself! Because frankly, if you love yourself enough to allow for the midday pleasure of iced coffee, a few bites of pound cake, and a meditative glance out the kitchen window, then you are my kind of person.