I have a thing for cream cheese. I never tire of it slathered all over a hot toasty bagel or used as the main ingredient in frosting, but what I really love is weaving cream cheese into recipes where you wouldn’t think to put it- like mashed potatoes, Mexican food, and even soup from time to time. So when I saw a recipe for Cream Cheese Pound Cake in Joy’s new cookbook, I knew it would be right up my alley. In a dessert, I think cream cheese begs for a little citrus, so I added in the zest of one Tangelo orange (you could use any type of orange). I loved the addition but you could certainly make it without.
Despite how simple this dessert is, it’s really a gorgeous cake-from the velvety batter to the way it rises and develops a deep brown crust, while still remaining unbelievably moist on the inside. For that reason, I’m going to suggest not putting anything on it. No jam or nutella or whipped cream- this cake deserves to stand on it’s own. It is that good. Enjoy!
Orange Scented Cream Cheese Pound Cake slightly adapted from the Joy the Baker Cookbook
Makes one 9×5″ loaf
- 1 8 oz package cream cheese, softened
- 1 1/2 sticks unsalted butter, softened
- 2 cups all purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- zest of 1 orange
- 2 tsp vanilla extract
- 1 1/2 cups sugar
- 4 eggs at room temperature
Set your rack to the middle of the oven and preheat to 325°. Grease and flour a 9×5 inch loaf pan and set aside.
Whisk together the flour, salt, and baking power- set aside.
In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium low speed until soft and pliable. Add in the butter and sugar and beat until light and fluffy- approximately 3 minutes. Add in the vanilla, stir until blended. Then add in the eggs one at a time, beating for one minute after each addition. Stop the mixer and scrape down the sides of the bowl if necessary.
With the mixer on low, add in the dry ingredients in two batches and beat until just incorporated. Finish mixing the batter by hand with a rubber spatula. Pour the batter into the prepared and bake for 30 minutes. After 3o minutes rotate the pan and cook for an additional 30-35 minutes until a skewer inserted into the center of the cake comes out clean. Cake can be stored up to 4 days after baking in an air tight container.