I am not a big tea drinker; I don't like admitting it, feeling that that sullies my South Asian-ness so to speak. But I love the idea of tea time. Not only is there a big culture of tea drinking there is also a big culture of 'tea visiting' so to speak. People will drop in at each others houses 'for tea', go visiting 'for tea'. This usually means tea (duh), a savory pastry or samosa an everyday cake. When I go 'for tea' to other peoples houses I unabashedly chug the tea and thoroughly enjoy all that comes with it.
This Cream Cheese Pound cake reminds me of that tradition. It sweet, flavourful with an underlying tanginess, and gets even better the next day. When I am feeling extra indulgent I sprinkle it with some coarse sugar, but it is excellent as is. I suspect - that like other cakes of its ilk - it too freezes well, but I have never had the resolve to find out.
Cream Cheese Pound Cake
Ingredients
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- ½ tsp salt
- 1 8-ounce package cream cheese, softened
- 1.5 sticks unsalted butter softened
- 1.5 cups granulated sugar
- 2 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat oven at 325F and grease and flour a 9×5 inch loaf pan
- Whisk the flour, baking powder and salt together in a medium bowl, set aside
- Beat the cream cheese in a large bowl until smooth.
- Add butter and sugar and beat until fluffy, 3-5 minutes.
- Add eggs one by one, beating one minute between additions. Add vanilla and mix until combined.
- With the mixer on low, slowly add in the flour mixture and beat until just incorporated
- Spoon into your prepared pan and bake for 60-75 minutes, until a toothpick inserted in the middle comes out clean. Mine usually takes closer to 75 minutes.
- Let the cake cool in the pan for 10-15 minutes, then transfer onto a wire rack to cool completely.
