Hi everyone. I have had a full plate over the past couple of weeks and haven’t been able to update as regularly as I’d like to. Life can get busy, as I am sure you all know. Things are great over here. The kids are doing well. We bought a full-sized drum kit and are searching for an upright piano this week so the big kids can practice their music at home. The house is going to be a little louder, which I honestly didn’t think was possible, but I am excited for them.

The weather is starting to warm up a bit. It’s in the sixties today and we are planning on taking full advantage. Lunch outside, fresh air and some much needed vitamin D are in order. This winter has been so long and cold and uninspiring. We are all ready for the sunshine!

Last year I made a pound cake. It was unsuccessful. I figured it was time to try again and am happy to report that this time around we have a winner. It’s a different recipe and it’s absolutely delicious. Beautiful, buttery, moist and the perfect amount of sweet.

The Best Pound Cake

You will need:

6 eggs, at room temperature
1 cup cold unsalted butter, cut into 1/2 inch pieces
1 8 ounce package cold cream cheese, cut into 1 inch pieces
2 3/4 cups granulated sugar
1 teaspoon kosher salt
4 teaspoons vanilla extract
3 cups sifted cake flour

Preheat oven to 300 degrees. Butter and lightly flour a 10 inch tube pan and set aside (we used a bundt pan).

In a large bowl of an electric stand mixer fitted with paddle attachment, beat cold butter for about 2 minutes on low-speed, occasionally turning it up to high-speed for 5 seconds to dislodge butter from paddle. Add in the cold cream cheese and beat on low-speed for 3 minutes. Beat butter and cream cheese mixture together until well blended. While still mixing on low, add the sugar and then the salt. Continue creaming butter and cream cheese mixture for 5 minutes, scraping down sides and bottom of the bowl halfway through. Increase the speed to medium and continue mixing for 2 more minutes.

Next, add in the room temperature eggs, one at a time, beating until each egg is fully incorporated before adding the next. Scrape down sides and bottom of bowl, then beat in vanilla. Gradually add about 2-1/2 cups of the cake flour on low-speed, mixing until blended. Turn off the mixer and fold in the remaining flour by hand with a spatula. Folding until combined.

Pour batter into prepared tube pan. Shake pan gently to distribute batter and then drop filled pan onto kitchen counter to rid of any air pockets. Place pan in the center of your preheated oven and bake for an 1 hour 45 minutes. Your cake will be done one a wooden pick inserted into the cake comes out clean. Transfer cake to cooling rack and let cool for 10 minutes before turning out the cake onto a plate or cake stand.

Recipe adapted from here. Photos by Bleubird.


Leave a Comment

Comments are moderated.

All Content © 2014 Bleubird. All Rights Reserved.
Site designed by Jane Reaction + Developed by Brandi Bernoskie