Pound cake is the king of cake. Not light, not velvety. This cake packs a wallop. It’s thick, dense, and immensely flavorful.
Pound cake is, hands down, my favorite cake variety and my guilty pleasure. My fiancé adores it, too. It’s a win-win baking adventure. But what I didn’t realize before starting down the road of devising this vanilla and cream cheese laced cake is that Ella yearns to become a pound cake connoisseur as well.
Ella is my beloved Golden Retriever, and as my wonderpup and maker of the best pouty face around, she knows that when I’m in the kitchen, she should not be. Period. I’m not the “throw them some scraps” kind of dog owner. And Ella knows that. She knows not to expect steak scraps. She knows to expect rawhide bones and dental treats.
And yet, as I wrestled over creating this cake, despite my kitchen decree, she remained at my side, yearning for a taste with a look upon her face that was nothing less than a silent beg. She watched each egg crack. She lay mesmerized as the cream cheese combined with the sugar. This was all quite surprising to me. Neither of my dogs tend to me interested in the goings on of the kitchen if the waifing smells of meat or cheese aren’t present in the air.
Nonetheless, it seems that my wonderpup is in love with pound cake. Just like her Momma.
No, no – I won’t relent. I didn’t give her any of the finished product. If pound cake isn’t the picture of nutritional value for me, it certainly isn’t going to do her canine system any favors. But I did give her a few pieces of cheddar along the way, a rare and indulgent treat.
While Ella didn’t get a taste of this moist and decadent cake, I’m naming the recipe for her. She, too, is dense and sweet, and I’m willing to admit that not tossing her a piece was tough.
Ella’s Cream Cheese Pound Cake is the perfect combination of the density that you expect from a pound cake with a moisture level that can only be found with the inclusions of cream cheese. And it’s easy to make, too, with a simple recipe that yields delicious results.
This recipe will allow you to present your pound cake in one of three ways: my favorite, four mini cakes by using a mini loaf pan, a 9×5 loaf-style cake, or use a 10 inch tube pan for a more decorative presentation. Any of these will work with this recipe. I, of course, went the miniature route. If you’ve learned anything about me by reading my blog, I like to bake in miniature versions. All the better for sharing and portability.
Ella’s Cream Cheese Pound Cake
Makes 8 – 10 servings
- 3 cups all-purpose flour
- 3 cups white sugar
- 6 eggs
- 8 ounces cream cheese
- 1 1/2 cup butter, room temperature
- 2 teaspoons vanilla extract
- Baking spray
- Preheat oven to 350 degrees. Grease your select pan with baking spray, ensuring to cover all of the cavity.
- Using a standing mixer with a paddle attachment, cream butter and cream cheese until smooth. (Remember: this can also be done with a large mixing bowl, a large stirring spoon, and some elbow grease.) Add sugar gradually. Beat until fluffy.
- Add eggs one at a time, mixing well as each is added.
- Add all flour and mix in. Add vanilla.
- Pour batter into your prepared pan. Bake for approximately 1 hour and 20 minutes, adjusting based on the pan size you choose to use. Begin checking the cake periodically after one hour. The pound cake is ready when a toothpick can be inserted in the center and come out clean. (If the toothpick comes out with a greasy film, keep baking. When the cake is ready, it will come out completely dry and clean.)