This velvety pound cake contains a whole pound (or more!) of cream cheese, butter, eggs, sugar, and flour. It has a velvety, tender texture with a deliciously rich flavor. We paired it with a soft, fudge-like caramel for a spectacular dessert.
1 pound (4 sticks) butter, room temp.
2 packages (16 oz) cream cheese, room temp.
1 teaspoon salt
1 tablespoon vanilla extract
4 cups sugar
10 large eggs, room temp.
4 ½ cups cake flour or White Lily All Purpose Flour
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add ½ cup flour, cream cheese, salt, and vanilla extract and beat until combined. Scrape the bottom and sides of the mixing bowl. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add the rest of the flour in 2 additions, beating on low until it just disappears. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 ½ hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
Soft Caramel
2 cups sugar
1 cup (2 sticks) butter
1/2 cup water
1 can (14 oz) sweetened condensed milk
In a saucepan over medium-low heat, stir together sugar, butter, and water. When butter is melted, stir in sweetened condensed milk. Stir and scrape the bottom occasionally until it starts boiling, then do not stir. Keep boiling, tipping or swirling the pan occasionally, until mixture reaches 235° to 240°F. If you don’t have a candy thermometer, let boil for 10 minutes. Remove from heat. Let cool, stirring occasionally, until thickened (about one hour or until it is around 125-130F), then pour over cake.
Recipe Video
62 comments
Jacqueline, it took my cake about 2 1/2 hours for a skewer inserted into the center to come out clean! I’d start checking 15-20 mins before that mark in case your oven bakes hotter than mine
How long does this cake bake
Bakerchick, pound cakes get their rise from air being beaten into the butter, sugar, and eggs instead of baking powder/soda. You want to make sure your butter and sugar is pale and fluffy before adding any more ingredients. Pound cakes are denser than regular cakes, too. If you’d like you can add up to 1 tsp baking powder to this recipe. Please let me know if you have any other questions!
I’m so excited. I got my pants today and I’m about to use it. I’m just a little concerned because there’s no levitating agent no baking soda or baking powder.
Just tried my new pan and the recipe that came with it, Wow, cake turned out great. Thanks for sharing the pan coat recipe. I used it as well. Both are great recipes. I will not be buying non stick spray again. Thanks so much, again.