Description
Ina Garten’s vanilla cream cheese pound cake delivers rich, velvety indulgence with classic Southern charm. Silky cream cheese and pure vanilla create a luxurious dessert that melts perfectly on your palate, promising pure comfort in each delightful slice.
Ingredients
Scale
Main Ingredients:
- 3 sticks (340 grams) unsalted butter (room temperature)
- 8 ounces (226 grams) cream cheese (room temperature)
- 6 extra-large eggs (room temperature)
- 3 cups (375 grams) cake flour (sifted)
- 2 ½ cups (500 grams) granulated sugar
Flavoring Ingredients:
- 1 tablespoon pure vanilla extract
- Seeds from 1 vanilla bean
- 1 teaspoon kosher salt
Finishing Ingredients:
- 3 tablespoons demerara or turbinado sugar
- Baking spray with flour (for greasing)
Instructions
- Heat the oven to 325°F (163°C) and prepare two 9-inch by 5-inch loaf pans by coating them with cooking spray and generously dusting with Demerara sugar to create a caramelized exterior.
- Using an electric mixer, cream together softened unsalted butter, room temperature cream cheese, and granulated sugar at medium speed until the mixture becomes pale, fluffy, and significantly increased in volume, approximately 3-4 minutes.
- Reduce mixer speed to low and incorporate eggs individually, thoroughly mixing after each addition and carefully scraping down the bowl’s sides to ensure uniform integration.
- Gently fold in pure vanilla extract and delicately scraped vanilla bean seeds, allowing the aromatic ingredients to distribute evenly throughout the batter.
- Sift cake flour and salt together in a separate bowl to eliminate potential lumps and ensure a smooth texture.
- Gradually introduce the dry ingredients into the creamy mixture on low speed, mixing until just combined to prevent overworking the batter, which could result in a dense cake.
- Carefully divide the batter equally between the prepared loaf pans, using a spatula to smooth the surfaces and eliminate any air pockets.
- Position the pans in the center of the preheated oven and bake for 60-70 minutes, rotating halfway through to ensure even browning.
- Test for doneness by inserting a clean toothpick into the center of each cake; it should emerge without any wet batter clinging to it.
- Allow the cakes to rest in their pans for 30 minutes, which helps them set and makes removal easier, then transfer to a wire cooling rack to cool completely before serving.
Notes
- Bringing all ingredients to room temperature ensures smooth blending and creates a more consistent, luxurious batter with superior texture.
- Sifting cake flour eliminates potential lumps, resulting in an incredibly silky, delicate cake crumb that melts in your mouth.
- Demerara sugar sprinkled on top develops a gorgeous caramelized crust, adding a delightful crunch and depth of flavor to each slice.
- Vanilla bean seeds transform this pound cake from ordinary to extraordinary, infusing intense fragrance and creating beautiful speckled visual appeal.
- Baking at a lower temperature guarantees even cooking, preventing dry edges while maintaining a perfectly moist, tender center.
- Letting the cake cool in the pan initially helps it set firmly, preventing crumbling and ensuring a beautiful presentation when transferred to a serving plate.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 611
- Sugar: 53 g
- Sodium: 182 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 167 mg