The Best Pound Cake

I realize that "best" is subjective, but this really is. 

1 c. (2 sticks) unsalted butter, softened, but not quite room temperature
1 8 oz. pkg. cream cheese, softened slightly (I have used "light" cream cheese successfully)
1 1/2 c. sugar
4 eggs
1 1/2 tsp. vanilla extract
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. kosher salt
confectioners’ sugar for dusting

Preheat oven to 325 degrees. Spray four mini loaf pans with non-stick cooking spray, and place on a cookie sheet.  In a mixer fitted with the paddle attachment, cream together butter and cream cheese. Pour in sugar and mix until smooth. Add in eggs, one at a time, mixing well until each is incorporated.  Add vanilla.  While ingredients are mixing, whisk together flour, baking powder, and salt in a separate bowl. Slowly add flour mixture to the wet ingredients. Distribute batter evenly among the four pans and bake until a toothpick inserted in the center comes out clean, about 50-60 minutes (in my mini loaf pans and oven it was closer to 40 minutes).  Let cool and dust with confectioners’ sugar. Wrap any extras tightly in plastic wrap and freeze for up to one month.

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