Cold Oven Cream Cheese Pound Cake
This Cream Cheese Pound Cake is perfectly dense-textured, but moist and light flavored, a fairly traditional recipe with no chemical leaveners. The tang of the cream cheese is highlighted by a bit of lemon zest. This recipe provides 12-16 nice-sized servings, which is great because, it’s poundcake, there’s so many things to do with leftovers!
Perfect grilled in a puddle of butter, or served with fruit and whipped cream.
I’ve included a recipe for raspberry sauce that is out-of-this-world delicious, if you’re so inclined.
Special equipment: tube pan or bundt pan.
- Prep Time: 20 min
- Cook Time: 90 min
- Total Time: 110 min + cooling time
- Yield: 12-16 servings 1x
- Category: Cakes
- Method: Baking
Ingredients
Scale
For the Cake:
- 1 1/2 c. (3 sticks, 12 oz.) Butter, room temperature
- 1 c (8 oz.) Cream Cheese, room temperature
- 3 c Granulated Sugar
- 6 Lg Eggs, room temperature
- Zest of 1 lemon
- 1 T Vanilla Extract (See Note 1)
- 3 c AP Flour
- 1/2 t Salt
For the Raspberry Sauce:
- 1 Pint Raspberries
- 1/3 c Granulated Sugar
- 1/3 c Water
- 1/4–1/3 c Raspberry Jam
- 1 t lemon juice
Instructions
Make the Cake
- DO NOT PREHEAT OVEN! Prepare baking pan by generously (greasing or) buttering, then flouring, making sure excess flour is removed.
- In a stand mixer or with a hand mixer, at medium-high speed, cream together the cream cheese and butter, along with the sugar, until mixture is very light in color and fluffy, a full 3-5 minutes.
- Reduce speed to low. Add eggs, incorporating one at a time. Add in the Vanilla extract and lemon zest.
- At this point, you want to be careful to not overmix, for risk of a tough cake. So, keeping mixer at the lowest speed, add in the first 2 cups of flour and the salt, mixing until you can see only a few streaks of flour. Turn off mixer and fold in, by hand, the last cup of flour, again until just a few streaks of flour are visible. One last fold, then pour into prepared tube or bundt pan.
- Place pan in the middle of oven. Turn oven on to 300F. Bake 1 hour, 25 minutes to 1 hour, 40 minutes, until a wooden skewer comes out clean. In my oven, this cake took 90 minutes.
- Remove pan from oven. Cool the cake IN the pan for about 20 minutes, then carefully turn out or remove from the tube pan. Cool completely.
- While cake bakes, prepare the Raspberry sauce, if you are using.
Make the Raspberry Sauce
- Into a 2-qt saucepan, place the berries, sugar, and water. Bring mixture to a boil, then turn heat to simmer and simmer 20 minutes or so, until syrupy. Add the raspberry jam.
- Strain mixture over a fine-mesh strainer to eliminate the seeds.
- Add the lemon juice. Mix thoroughly. Cool. Refrigerate.
Notes
- Feel free to substitute 2 t almond extract, or 1-2 t lemon extract, or any other flavoring you might want!
Nutrition
- Serving Size: 1/14 recipe
Keywords: Pound Cake, Cold Oven, heirloom recipe, raspberry sauce, cream cheese
Find it online: https://hummingbirdthyme.com/cold-oven-cream-cheese-pound-cake/
