Marthas Cream Cheese Pound Cake Food

MARTHA'S CREAM-CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees. Butter two standard 9-by 5-inch loaf pans. Line with parchment, leaving a 2-inch overhang on long sides.
• Sift flour and salt into a medium bowl. In the bowl of a mixer fitted with the paddle attachment, beat together butter and cream cheese on medium speed until smooth, about 2 minutes. With mixer running, gradually add sugar, then increase speed to high and beat until light and airy, 4 to 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture, beating just until combined.
• Divide batter between prepared pans. Using a small offset spatula, slightly mound batter in center of each pan to encourage rising. Bake until tops are golden brown and testers inserted into centers come out clean, 70 to 85 minutes. Transfer pans to a wire rack and let cool 20 minutes, then invert cakes onto rack and let cool completely.

VANILLA CREAM CHEESE POUND CAKE

Steps:

• Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
• Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
• Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
• Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.

PERFECT POUND CAKE

Steps:

• Preheat oven to 350°F. Butter an 8 1/2-by-4 1/2-inch loaf pan; dust with flour, tapping out excess. Beat butter with sugar, baking powder, and salt on medium-high speed until very light and fluffy, about 6 minutes. Scrape down sides of bowl, then beat 1 minute more. Scrape bowl again, then beat in vanilla.
• Add eggs, a bit at a time, beating well after each addition. Reduce speed to low and add half of flour, then sour cream, then remaining flour, beating until just combined after each addition. Remove bowl from mixer and use a spatula to get all the way down to bottom, stirring and folding to ensure all the butter is fully incorporated. (This will prevent butter streaks on the top of your cake.) Scrape batter into prepared pan.
• Transfer pan to oven, reduce temperature to 325°, and bake until top is golden and a tester inserted in center comes out clean, about 1 hour, 5 minutes. (Starting at a higher temperature, then dropping down gives the cake a jump-start before allowing it to bake nice and slowly, so it doesn't get too dark.)
• Transfer pan to a wire rack and let cool 1 hour, then invert cake onto rack, turn top-side up, and let cool completely. Slice to serve; or store, unsliced, in an airtight container at room temperature up to 3 days; or freeze, wrapped in plastic, up to 3 months (thaw to room temperature before serving).

CREAM CHEESE POUND CAKE WITH DAVID

Steps:

• Preheat oven to 325 degrees. Lightly butter a 10-inch tube pan, and line the bottom with parchment paper; set aside.
• Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium speed until smooth. Add sugar, increase the speed to high, and beat until light and airy, about 5 minutes. Add eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add vanilla, then flour and salt all at once. Beat just until incorporated.
• Pour batter into prepared pan, and shake lightly to even out the top. Bake until cake is golden brown and a cake tester inserted in middle comes out clean, 1 hour 15 minutes.
• Place pan on a cooling rack, and cool for 20 minutes. Remove cake from pan, and let cool completely. Serve at room temperature.

CLASSIC POUND CAKE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

CREAM POUND CAKE

Steps:

• Preheat oven to 325 degrees. Butter an 8 1/2-by-4 1/2-inch loaf pan, then dust with flour, tapping out excess. Whisk together flour, salt, and baking powder in a bowl.
• In another bowl, cream butter on medium speed until fluffy. Gradually beat in sugar until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Stir vanilla into cream in a small bowl. Add flour mixture to butter mixture in 3 batches, alternating with 2 batches of cream mixture, beating until combined.
• Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until a tester inserted in middle comes out clean, about 1 hour, 25 minutes. Let cake cool in pan about 10 minutes, then turn out onto a wire rack and let cool completely before serving. Cake can be stored at room temperature up to 1 week.