EDITOR’S NOTE (September 13, 2019): Updated link to All Recipes. Added buttermilk to Step 3. See video tutorial on my Facebook page. The flour in video was sifted/leveled BEFORE being poured into sifter. Sifting twice is optional.
For awhile, I’ve desired a cream cheese pound cake made from scratch. Today, I made one with a few simple ingredients combined in one bowl. The baked cake is dense with a thick crust. Great all by itself or served with vanilla ice cream.
I made adjustments to a classic recipe posted online by All Recipes because two thousand people made it. Most of the reviews were positive. I used salted butter instead of unsalted. Decreased the butter and replaced it with buttermilk which is a secret ingredient for moist cakes. Tasty results!
In large bowl, cream together softened cream cheese, softened butter, and sugar. Use a spoon or hand mixer to beat until smooth and fluffy.
Pour in 1/4 cup buttermilk. Add six eggs one at a time. Beat well after adding each one.
Add flour gradually. Beat until well combined. Stir in vanilla extract. Set aside.
Grease a 10-inch prepared bundt pan with shortening or vegetable oil cooking spray. Lightly dust with flour. Slowly pour in cake batter.
Bake 1 hour. Remove from oven to check for doneness. Insert long knife all the way to bottom. Remove and check blade. If blade is clean, cake is done. If batter sticks to blade, return to oven and bake 10-15 more minutes. Keep testing until blade comes out clean.
After baking, allow cake to stand in pan for 10 minutes. Loosen edges with a plastic spatula. Carefully invert onto plate.