March 4th is National Pound Cake Day. The original cake was created in England in the 1700s. Here’s the history of pound cake.
Dense, buttery pound cake is one of our favorite cakes. This recipe is even richer, thanks to the added cream cheese.
The recipe was sent to us by one of our favorite bakers, The Baker Chick. Easily made in a bundt pan, the recipe has a glaze for drizzling.
We left off the glaze and enjoyed ours with ice cream, mascarpone and whipped cream (not all together!).
1. PREHEAT the oven to 325°F. Spray well or grease a 10-inch bundt cake pan.
2. CREAM together the butter, cream cheese and sugar for about 5 minutes or until very light and fluffy. Stir in the extract orr zest.
3. ADD the eggs, one at a time, scraping down the bowl as needed. With the mixer on low speed, add the flour slowly and gradually. Do not over-mix—you’ll get a tough cake.
4. POUR the batter into the prepared pan. Bake for 65-75 minutes or until a toothpick inserted in the center comes out clean. Let cool. Meanwhile…
5. MAKE the glaze. If you start the glaze when the cake goes into the oven, it will be ready when the cake is cooled. Pour the milk into a glass measuring cup and scrape in the vanilla bean.
6. STEEP for an hour to give the milk mixture a strong vanilla flavor. Then add the powdered sugar and whisk with a fork until it’s thick and the right consistency for drizzling. Drizzle over the cooled cake.
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