Cream Cheese Poundcake

Wicked Weekend #5

Should I be thankful that I baked up a storm the past few weekends?     Yes….it means that I can still give you all the wicked decadence we call desserts, without sacrificing my new declaration of eating healthy.     Did I really say that I needed to go easy on the food, as summer was a short 7 weeks away?      WHO AM I KIDDING?   I currently sit nursing 1/2 dozen…or more  (the shame of it)  Reece peanut butter rabbit’s.  If I was truly being honest….. I would say the only reason I am eating pb rabbits…….is because someone in my family found the mini kit kat bars (how in the hell  heck do they find all of my hiding spots).    But, I am not being honest and my head is full of shame.  What is it with declarations and resolutions?  We want to make changes to our lives,  we have great intentions,  and then our inner workings start to play tricks on us.  The mind games begin and somehow our resolutions turn to failures.  Why does this happen?  What happened to self-control?  So many people have tried to analyze the inner workings of the human soul….to no avail.    You know what I say?  You want that dessert, go ahead and EAT it…..but do it in moderation, and not every weekend!    AHHHH…..if only I could practice what I preach! 

 You are going to love this poundcake.  It truly is one of my favorites, generally only coming out to play during the xmas holidays or B’s birthday.  There is no reason that this cream cheese poundcake cannot take center stage 365 days of the year.    Or as Patrick Swayze would have said, “No one sticks Baby in a corner”.    For the spring and summer months, dress it up with fresh fruit sauces.  I like to slice strawberries, sprinkle sugar over them, and let them rest in the refrigerator until dessert is ready to be served.  If you want something thicker, then simmer some fresh fruit, mashed up a bit with a little bit of sugar (can take up to 25 minutes to get the right consistancy….be patient) adding in a little cornstarch to thicken it all up.  Play around with different fruit combinations.  I don’t think you can go wrong with any blend you try.  Hey, while I am thinking of it…..pour in some vodka, Triple Sec, or any of your favorite licqueors to blend in with the fruit.  Yummy!

 

Look at the cracks and crevices on the top of the poundcake.  Aren’t they beautiful?? 

Cream Cheese Poundcake

Ingredients:

  • 1 ½ cups butter, softened and at room temperature
  • 8 oz cream cheese, softened
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all purpose flour
  • 1/8 tsp sea salt
  • 1 Tbsp pure vanilla

Optional:  1/4 cup lemon curd and 1 tsp orange zest.  I love to kick things up a bit by adding in lemon and orange zest to my pastries, especially blueberry muffins.  Mmmm, mmmm good!

 Directions:

 – In a large bowl, beat butter and cream cheese at medium speed until creamy.  Gradually add in the sugar, beating well.  Add in eggs, one at a time, beating until combined after each addition.

 – Combine flour and salt; gradually add to butter mixture, blending at slow speed until blended.  Stir in lemon curd and orange zest (optional).  Stir in vanilla.  Pour batter into a greased and floured 10 inch bundt pan.  Place pan on parchment lined cookie sheet.

 – Bake at 300 degrees for 1 hour 40 minutes or until toothpick comes out clean.

 – Cool on rack 10-15 minutes.  Remove from pan and let cool completely on wire rack.

MANGIA….MANGIA

Don’t forget to tell me what you think?

8 thoughts on “Cream Cheese Poundcake

    • Amber, the top is going to be slighty crispy when you take it out of the oven, but once it has cooled down you will flip it onto a plate and this will then become the bottom…..and it does soften up. I personally could just pick at the top before flipping it and eat all of the crust off. It is that good!! Also watch your baking time to make sure it is not overcooked.

  1. Made this tonight and it is sooooooo good!!!!!!!!!!!! I had to add 10 minutes to the cooking time! Thanks for the awesome recipe!!!!! I read that you make this for Birthdays. Do you put frosting on it? Or just fruit?

    • Thanks for letting me know you made it, and loved it!! I have never put a frosting on top of it. Unless you found the perfect blend of flavors, I don’t think it would ‘mesh’….my opinion only. If you do put frosting on, let me know how you like it. Now what I would do is sprinkle powdered sugar over it with lemon zest mixed in it. If you are making a fruit sauce, you could let it cool and put it in a squeeze bottle and decorate the plate before laying the poundcake slice on top of it. That adds a decorative element special enough for a birthday.

  2. I think I”m going to have to make this…. it sounds soooo yummy!!!!!!
    I’m so glad I popped in from 6 Sisters Strut your Stuff Party…YUM!!!!

    Carri
    simplydonewright.blogspot.com

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