Best 3 Marthas Cream Cheese Pound Cake Recipes
Indulge in the delectable flavors of Martha's Cream Cheese Pound Cake, a classic dessert that combines the richness of cream cheese with the moist, tender texture of a pound cake. This heavenly creation is sure to satisfy your sweet cravings and leave you wanting more. As you embark on this culinary journey, you will discover a treasure trove of recipes that cater to your every desire, from the timeless classic to tantalizing variations that add a unique twist to this beloved treat. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making it a delightful experience for both novice and seasoned bakers alike. So, gather your ingredients, preheat your oven, and prepare to embark on a sweet adventure that will leave you captivated from the first bite.
Check out the recipes below so you can choose the best recipe for yourself!
CREAM-CHEESE POUND CAKES
For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Yield Makes 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
- Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
- Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
- Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
Nutrition Facts : Calories 308 g, Fat 16 g, Protein 4 g
CLASSIC POUND CAKE
Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity. Learn how to make this traditional, crowd-pleasing dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
MARTHA'S CREAM-CHEESE POUND CAKE
Serve this moist, slightly tangy cake with a swirl of lightly sweetened whipped cream and your favorite berry compote.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Yield Makes two 9-inch loaves
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter two standard 9-by 5-inch loaf pans. Line with parchment, leaving a 2-inch overhang on long sides.
- Sift flour and salt into a medium bowl. In the bowl of a mixer fitted with the paddle attachment, beat together butter and cream cheese on medium speed until smooth, about 2 minutes. With mixer running, gradually add sugar, then increase speed to high and beat until light and airy, 4 to 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture, beating just until combined.
- Divide batter between prepared pans. Using a small offset spatula, slightly mound batter in center of each pan to encourage rising. Bake until tops are golden brown and testers inserted into centers come out clean, 70 to 85 minutes. Transfer pans to a wire rack and let cool 20 minutes, then invert cakes onto rack and let cool completely.
Tips:
- To ensure a smooth and creamy texture, use room temperature cream cheese and butter. This will allow them to blend together more easily and create a more uniform batter.
- Creaming the butter and cream cheese together until light and fluffy is essential for a successful pound cake. This process incorporates air into the batter, which results in a lighter and more tender cake.
- Gradually add the sugar to the creamed mixture, beating well after each addition. This will help to prevent the sugar from crystallizing and creating a grainy texture in the cake.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This will help to prevent the batter from curdling.
- Sift together the flour, baking powder, and salt before adding them to the batter. This will help to ensure that the ingredients are evenly distributed and that the cake rises evenly.
- Bake the cake in a preheated oven and check it for doneness using a toothpick inserted into the center. The toothpick should come out clean when the cake is done.
- Allow the cake to cool completely before serving. This will help to prevent it from falling apart.
Conclusion:
This classic pound cake recipe from Martha Stewart is a delicious and versatile treat that can be enjoyed for breakfast, dessert, or as a snack. With its rich and creamy flavor, pound cake is a timeless favorite that is sure to please everyone at your table. Whether you choose to serve it plain or with your favorite toppings, this pound cake is sure to be a hit. So next time you're looking for a special treat, give this Martha Stewart pound cake recipe a try!
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