This cream cheese pound cake has just the right rich butter flavor and the ideal velvety tight crumb for a poundcake.
I’m constantly tinkering with “classic” recipes, trying to improve them by making the texture or flavor more robust. This is evident in my secret ingredient peanut butter blossom cookies where I add a touch of miso paste to boost the peanut butter flavor, my bakery-style chocolate chip cookies where I give tips and tricks on making the best looking (and tasting) cookies, my tarte tatin apple upside down tart where I give instructions on how to make it with two different pans because it will look better, my oatmeal raisin cookies that use brown butter for extra flavor, and my dark chocolate Texas sheet cake which has espresso powder in it to boost the dark chocolate.
A while ago I had to test stand mixers for Serious Eats and that had me baking up pound cake! After baking over a dozen pound cakes, this cream cheese pound cake became my go-to recipe. Everyone who I gave a loaf to (I had a lot of loaves) agreed that it was the absolutely best texture and flavor for a poundcake.
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