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Ina Garten Vanilla Cream Cheese Pound Cake

Ina Garten Vanilla Cream Cheese Pound Cake
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This dense, buttery pound cake has a velvety crumb and rich vanilla flavor, thanks to the addition of cream cheese. The golden crust gives way to a moist, tender interior that is perfect for serving plain or with fresh berries and whipped cream.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened (113g, 4 oz), plus more for greasing the pan
  • 1/2 cup cream cheese, softened (113g, 4 oz), full-fat block style
  • 1 cup granulated sugar (200g)
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon vanilla bean paste (optional, for extra flavor)
  • 3/4 cup all-purpose flour (90g), spooned and leveled
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon baking powder

Instructions

  1. Preheat the oven to 325°F / 163°C. Grease a 5×9-inch loaf pan (or 4-cup mini loaf pan) thoroughly with butter, then line the bottom with parchment paper, leaving an overhang on the long sides for easy removal. This ensures the cake releases cleanly.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and cream cheese. Beat on medium speed for 2 minutes until smooth, light, and fully incorporated — there should be no lumps of cream cheese remaining.
  3. Add the sugar to the butter-cream cheese mixture. Beat on medium-high speed for 3-4 minutes, scraping down the bowl once, until the mixture is pale, fluffy, and increases in volume. This creaming step aerates the batter for a tender crumb.
  4. Add the eggs one at a time, beating on medium speed for 20 seconds after each addition until fully incorporated. Scrape the sides and bottom of the bowl after each egg. Add the vanilla extract and vanilla bean paste (if using), and mix on low just until combined.
  5. In a separate small bowl, whisk together the all-purpose flour, kosher salt, and baking powder. Whisking aerates the flour and ensures even distribution of leavening.
  6. With the mixer on low speed, add the dry ingredients to the wet mixture in three additions, mixing just until the flour disappears after each addition. Do not overmix — stop as soon as the batter is smooth, or the cake will become tough.
  7. Scrape the sides and bottom of the bowl one last time with a rubber spatula, folding gently to catch any dry pockets. The batter will be thick and silky.
  8. Transfer the batter to the prepared loaf pan and spread it into an even layer. Tap the pan on the counter 2-3 times to release any trapped air bubbles.
  9. Place the pan in the center of the preheated oven. Bake for 60-70 minutes, rotating the pan halfway through (at about 35 minutes). The cake is done when the top is deep golden brown, a wooden skewer inserted into the center comes out clean or with just a few moist crumbs, and the cake begins to pull away from the sides of the pan.
  10. Cool the cake in the pan on a wire rack for 10 minutes. Run a thin knife around the edges to loosen any stuck areas. Then use the parchment overhang to lift the cake out of the pan and transfer it to the rack to cool completely, at least 1 hour, before slicing. Slicing while warm will cause the cake to crumble.
  11. For best texture, wrap the cooled cake tightly in plastic wrap and let it sit at room temperature overnight before serving. This allows the moisture to distribute evenly, creating a more tender pound cake.

Notes

Store the cooled pound cake wrapped tightly in plastic wrap at room temperature for up to 4 days. For longer storage, wrap in plastic then foil and freeze for up to 3 months. To thaw, unwrap and leave at room temperature for 1-2 hours. Reheat individual slices in a 300°F / 149°C oven for 5-7 minutes or microwave on low for 15-20 seconds to restore freshness.

Nutrition

Keywords: cream cheese pound cake, Ina Garten pound cake, vanilla pound cake, dense pound cake, cream cheese dessert, baked cake, classic American cake, southern pound cake, moist pound cake, vanilla bean cake

Find it online: https://inagartendishes.com/ina-garten-vanilla-cream-cheese-pound-cake/