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Recipe for cheesecake pound cake

Cheesecake pound cakeSheryl Julian for The Boston Globe

Makes 1 large cake

Cream cheese and butter are blended in this batter, which is flavored with both vanilla and lemon, to produce a large cake with a close-textured, rich crumb. After baking, it most resembles pound cake. Store for up to several days in a tightly covered container.

Butter (for the pan)
Flour (for the pan)
3 cups flour
¼teaspoon baking powder
¼teaspoon baking soda
½teaspoon salt
cups (3 sticks) unsalted butter, at room temperature
1package (8 ounces) cream cheese, at room temperature
cups granulated sugar
5eggs
2teaspoons vanilla extract
1teaspoon lemon extract
Confectioners' sugar (for sprinkling)

1. Set the oven at 350 degrees. Lightly butter a 10-inch Bundt pan. Dust the pan with flour, tapping out the excess.

2. In a bowl, whisk the flour, baking powder, baking soda, and salt.

3. In an electric mixer on medium-high speed, cream the butter for 2 minutes. Add the cream cheese and beat 2 minutes more. Add the sugar in 3 additions, beating for half a minute after each, then beat for 1 minute more.

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4. Beat in the eggs, one at a time, mixing only until incorporated and scraping down the sides of the bowl often. Blend in the vanilla and lemon extracts.

5. With the mixer set on low speed, add the flour mixture in 3 additions.

6. Remove the bowl from the mixer stand. Spoon the batter into the pan and smooth the top with a rubber spatula. Tap the pan once hard on the counter to settle any air pockets.

7. Bake the cake for 65 to 70 minutes, or until a skewer inserted into the center of the cake comes out clean. The cake will pull away slightly from the sides of the pan and the top will be set.

8. Cool the cake on a rack for 10 minutes. Turn out onto a wire rack to cool completely. Sprinkle with confectioners’ sugar. Lisa Yockelson


Lisa Yockelson can be reached at Bakinggirlauthor@gmail.com.