Monday, April 13, 2020

Cream Cheese Pound cake by Martha Stewart

Finally! Yes, finally, a blog entry in the midst of a global pandemic.  I’m jubilant not only because it’s an Easter celebration, a reason to share good times with good people over good food. When I say good people, it meant my family, and I’m one proud mom to see my kids growing in God’s plan and purpose. 
And can I say, I’m again proud! Proud of myself to have whipped up a classic baked favorite and, with a baby in tow. 

I could have made the most moist chocolate cake or a fruity cheesecake but I chose to make Martha Stewart’s Cream Cheese Pound Cake. 
This pound cake akin to Fuwa Fuwa Cheesecake that is dense and probably the best twist to butter cake. Redolent of buttery flavor and a hint of vanilla, made less sweet but oh so indulging!  Careful, a slice of it is heavy on the stomach, so pair it with a tea of your choice or coffee.  You can delight on it as it is or create your toppings. No rules actually!

So, why this out of the tons of cake recipe that I have? 
Well, for one it’s a one pan cake!
Also, you don’t need to force yourself to mix this in a hurry, you can take your time in assembling and mixing this, just make sure to follow the recipe through and through, by the step, to make this cake a success.

One value you need also to take note of- Patience!

The recipe will have you checking your oven for 70 to 80 minutes and more than an hour after removing from the oven. 

You will definitely say your Hallelujahs once you make your first slice and your first bite of course! 

Here are some other tips you may want to consider first when making pound cakes:

  • Follow the recipe. Use the ingredients and measurements listed.
  • Bake low and slow. Pound cake is a large heavy cake and requires a cooler oven. Don’t be alarmed if your cake takes longer than 90 minutes.
  • Bring all ingredients to room temperature before beginning. Room temperature ingredients promise a uniformly textured cake. Cold ingredients do not emulsify together and the pound cake won’t bake properly.
  • 1 egg at a time: Add the eggs 1 at a time, making sure each is incorporated before adding the next. When the eggs are room temperature, the mixer only needs a few turns and won’t over-mix them. Over-mixed batter = heavy-as-a-brick cake.
  • Add dry ingredients: Add the dry ingredients right into the same mixing bowl.
  • Pour into pan: Pour the batter into a generously greased 10-12 cup bundt pan. In my case, I used two 9 x 5 inch loaf pans. 


Vanilla Bean Cream Cheese Pound Cake

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 bar (8 ounces) cream cheese, room temperature
Philadelphia Original Cream Cheese 8 Oz 2 pack

2 1/2 cups sugar
6 large eggs
1 teaspoon vanilla extract (1 Vanilla pod)
3 cups all-purpose flour
2 teaspoons salt

Nonstick cooking spray

1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes.

2. Add eggs, one at a time, beating well after each addition. Mix in vanilla. ( I used the vanilla beans from 1 pod).

3. With mixer on low, add flour and salt in two additions, beating until just combined. (Put 2 cups + 1 tsp of salt first, then the rest after mixing thoroughly).  Mix in medium speed for 5 minutes more, making sure there is no more clumps from the cream cheese.

4.. Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.

3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).

4. Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

That’s it! Enjoy!


  1. this looks fluffy..i wish i can bake too �� i dont have talent on this but given your tips and recipes it is very easy to follow ����


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