Cream Cheese Pound Cake (Cold-Oven)
Description
Perfect pound cake. I’m sure you could glaze it, ice it, serve it whipping and/or fruit, but this was also really lovely on it’s own, and it freezes beautifully. I borrowed this directly from Lauren Chattman’s, ‘Cake Keeper Cakes’ – enjoy!
Ingredients
Cream Cheese Pound Cake (Cold-Oven)
1 c. butter, softened
1 package (8 oz/250 g) cream cheese, softened
2 1/2 c. sugar
6 eggs, room temperature
1 T. EACH vanilla AND lemon zest
1 1/2 T. grated fresh ginger (optional)
Dry – 3 c. cake flour AND 1 1/2 t. baking powder AND 1 t. salt
Instructions
Grease (butter) a large bundt pan and DO NOT preheat the oven. Using your electric mixer, beat together the butter, cream cheese and sugar for a few minutes until fluffy – scrape down the bowl as needed. With the mixer on medium, add in the eggs one at a time, mixing well in between and scraping down the sides as needed. Beat in the vanilla, lemon zest and ginger (if using).
In a separate bowl, combine the 3 dry ingredients and then with the mixer on low, slowly add in the flour mixture. When it’s all in, scrape down the bowl and beat for about 30 seconds.
Scrape the batter into your prepared pan and place the cake in the cold oven. Turn the oven on to 325 and bake – without ever opening the door! – for 65 to 70 minutes. The top will be a beautiful brown and will be cracking a bit, and a toothpick will come out clean. Allow the cake to sit in the pan for about 15 minutes before turning it out onto a platter to cool completely.
- Category: Cakes, Cream Cheese
