Two weeks and counting! In the event you don’t have a traditional dessert lined up for your Easter meal, you might want to think about this delicious and versatile cream cheese pound cake that’s as tasty with or without any embellishments.
The name “pound cake” comes from the rather precise recipe for a cake that calls for one pound of sugar, one pound of butter, and one pound of flour. Today the ratio of sugar to butter to flour sometimes varies, but the results are usually the same. Pound cake is one of those reliable desserts that every culture seems to embrace because it goes well with everything, especially fresh berries and whipped cream.
For added zing and a lovely citrus flavor, add a tablespoon of grated lemon zest to the cake or a tablespoon of lemon curd to the whipped cream. Cubed pieces also make the base of a lovely trifle.
Cream Cheese Pound Cake
Serves 8 to10
2 sticks unsalted butter, at room temperature
1 (8 ounce) package cream cheese, at room temperature
2 cups sugar
2 teaspoons vanilla extract
2 1/4 cups self-rising cake flour
6 large eggs
Fresh blueberries, strawberries or raspberries, for serving
Whipped cream, for serving
1. Preheat oven to 350º F. Butter a 10-inch Bundt or tube pan and dust with flour; tap out excess.
2. In a large bowl, beat butter and cream cheese with an electric mixer on medium until light and fluffy. Add sugar, vanilla, and flour and beat on medium-low for 2 to 3 minutes, or until blended. Add eggs, one at a time, beating well after each addition.
3. Pour batter into prepared pan and bake for about 50 minutes or until a skewer inserted into the center comes out clean.
4. Remove cake from oven and let cool on a wire rack for 15 minutes. Invert pan onto a plate and then return cake to upright and let cool completely before cutting into slices. Serve with fresh berries and whipped cream.
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