Ina Garten Vanilla Cream Cheese Pound Cake

Ina Garten vanilla cream cheese pound cake takes 1 hour 30 minutes and butter, cream cheese and real vanilla bean to make two dense, moist loaves. Save this easy make-ahead pound cake for holiday brunch, Easter dessert or a Sunday dinner, because it keeps beautifully for days.

Beat the butter, cream cheese and sugar for a full 2 1/2 to 3 minutes, because that is what makes the crumb light and creamy. Cut that short and the loaves bake up heavy and dense.

Ina Garten says she has a total weakness for pound cake, and this one gets its tender, dense crumb from cake flour instead of all-purpose. The vanilla comes from both extract and scraped bean seeds, and the demerara sugar in the pans gives each loaf a crunchy crust, as found in her book Cooking for Jeffrey (2016).

Source: Cooking for Jeffrey (2016)

Ina Garten Vanilla Cream Cheese Pound Cake

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

20

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Calories

330

kcal

A dense, moist crumb with a crackly sugar crust, baked in two loaf pans and sliced thick. The cake flour keeps it tender while the cream cheese adds a gentle tang.

Ingredients

• Baking spray with flour, such as Baker's Joy
  

• 3 tablespoons demerara or turbinado sugar, such as Sugar in the Raw
  

• 3/4 pound (3 sticks) unsalted butter, at room temperature
  

• 8 ounces cream cheese, at room temperature
  

• 2 1/2 cups granulated sugar
  

• 6 extra-large eggs, at room temperature
  

• 1 tablespoon pure vanilla extract
  

• Seeds scraped from 1 vanilla bean
  

• 3 cups sifted cake flour (measured after sifting)
  

• 1 teaspoon kosher salt
  

Directions

• Prep the pans: Preheat the oven to 325°F, then spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with baking spray. Sprinkle 3 tablespoons demerara sugar inside the pans, tilting them so it coats evenly.
• Cream the butter: Beat 3/4 pound butter, 8 ounces cream cheese and 2 1/2 cups granulated sugar with the paddle on medium speed for 2 1/2 to 3 minutes. Stop when it looks light and creamy, then scrape down the bowl so everything is mixed.
• Add the eggs: With the mixer on low, add the 6 eggs one at a time, mixing well and scraping down the bowl before the next one. Then mix in 1 tablespoon vanilla extract and the seeds from 1 vanilla bean.
• Add the flour: Whisk 3 cups sifted cake flour and 1 teaspoon kosher salt together in a medium bowl. With the mixer on low, add it slowly to the butter mixture, scraping the bowl and beater as you go.
• Fill the pans: Finish mixing the batter by hand with a spatula so no flour hides at the bottom. Divide it evenly between the two pans and smooth the tops.
• Bake the loaves: Bake in the center of the oven for 60 to 70 minutes. They are done when a toothpick in the center of each loaf comes out clean.
• Cool and turn out: Let the cakes cool in the pans for 30 minutes, then carefully turn them out. Cool completely on a baking rack before slicing.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, USA Pan 1-pound loaf pan, Checkered Chef cooling racks, Madagascar vanilla beans, grade A, 10 pods. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this pound cake ahead of time?

Yes, it is a great make-ahead cake. Wrap the loaves well and refrigerate for up to 3 days. Serve it at room temperature so the crumb stays tender.

Can I freeze vanilla cream cheese pound cake?

You can freeze the wrapped loaves for up to 3 months. Thaw them in the fridge, then let them come to room temperature before slicing.

Can I use all-purpose flour instead of cake flour?

Cake flour is what gives this loaf its fine, moist crumb, so I would stick with it. All-purpose will work in a pinch, but the cake turns out a little sturdier.

Do I need a vanilla bean?

The bean seeds add deep flavor and pretty flecks, but you can use another teaspoon of pure vanilla extract if you don't have one. The cake will still taste lovely.

Why did my pound cake come out heavy or uneven?

The most common cause is an inaccurate oven, so check it with an oven thermometer. Cold eggs, butter or cream cheese also keep the batter from mixing smoothly, so let them sit out first.