A Cake Recipe for the Most Moist Perfectly Dense Pound Cake Ever

I have had many pound cakes, and unless you are able to get the correct denseness, it just isn't pound cake. My mother used to make pound cake all the time. She was the one who first introduced to me the idea of including cream cheese in the cake. That is the key to meeting the denseness requirements. It is so moist, you'll never believe it. I have come across many recipes for pound cake, some of them really good, but I think this is the best one. After years of trying different ones and always adding my own twist, I now only make this one.

And the things you can do with it. I love it with strawberries and fresh whipped cream. That is my favorite. But fresh peaches cooked with sugar over a low heat until the peaches begin to soften. Oh my goodness you've entered heaven. And don't forget, it is unbelievable just by itself. Straight up or just a sprinkle of powder sugar on top.

You've got to try it.

Ingredients

6 eggs ( they need to be at room temperature, very important, let them sit out for ½ hour)

1 cup cold butter, cut into small pieces

1 8 oz pkg of Philadelphia cream cheese also cut into small pieces

2 ¾ cup sugar

1 tsp. Salt ( I use kosher or sea salt)

4 tsp. Vanilla ( I use the real stuff, although you can use what you have)

3 cups loosened cake flour (if no cake flour, use 21/2 cups + 2 tablespoons all purpose flour)

Go ahead and generously butter and flour two loaf pans and set aside.

Using a stand mixer, put the butter pieces into the mixer bowl and mix on low for about 2 minutes. It may get globbed up in the beater, so just scrape it down if needed. Add the cream cheese pieces and continue beating on low another 3 minutes. The mixture needs to be well blended and velvety looking. Now add the sugar slowly as you continue beating it. Next add the salt. You need to continue mixing this for a good five minutes to make sure you are completely blending the ingredients then you can increase the speed to medium for another 2 minutes, remember to scrape down the bowl when needed. (this is the beginning of the denseness preparing part)

Add the eggs, one at a time, beating continuously, you want the eggs well mixed into the butter mixture. Add the vanilla with the last egg, beating it well.

Now start adding the flour, slowing and mixing until just blended. Leave ½ cup aside for the very last. Everything wet and well mixed. But don't over beat now that we are at the adding the flour stage. Mixing flour too much makes it glutenous. Kind of rubbery. We want moist and dense, not shoe leather.

Now take that last ½ cup and work it in by hand with your spatula. Just folding and stirring it in until it is wet and incorporated. You may be tempted to skip this and just mix it with the mixer. Well I doubt the world will come to an end. But it won't be the same denseness. Trust me on this. Mix it by hand! It's only ½ cup for crying out loud. You can do it!

Now pour half the batter into each prepared loaf pan. Evenly spread the batter out with your spatula. Even drag your spatula through the batter a time or two, smoothing it back over each time. Kind of like playing with paint.

Now this is important. Raise the pan 2-3 inches off the counter and DROP IT! Yes drop it. It bursts the air bubbles and trapped pockets of air in the batter. You'll actually see bubbles rise to the top. Go ahead and run your spatula through those air bubbles. You want your batter to be smooth and air free. So drop it a few times. Go ahead have fun with it.

Place the loaf pans into a cold oven, Weird I know, no preheating, Turn the oven onto 300 degrees F. Bake for 1 hour 15 minutes WITHOUT peeking. Do not open that oven door. (You'll be sorry if you feel the need to test this out. It's only 300 degrees, you can't afford to lose any heat) Test the cake for doneness with a toothpick or cake tester inserted into the center of the cake. If it comes out clean, your done, otherwise cook another 15 minutes and re test.

Transfer to a cooling area, for 10 minutes. Then gently remove from pans and allow it to completely cool

Eating it warm is the absolute best. But even cold it is so good, Your family will thank you a million times over for this. And it is easy to make. So I hope you'll enjoy this and make it part of your family tradition.