Wow, so it's no surprise I am the worst blogger ever! I'm not even going to make any excuses this time. Enough said.
I came across a classic recipe for "Philly Pound Cake" from a really awesome blog. Thanks for sharing, sophistimom!
This was the best pound cake I have eaten. Ever.
But I can't promise it will taste the same with just any cream cheese. So don't take any chances and please use Philadelphia. It is the best. You won't regret it!
I made two regular-sized loaves because I didn't have the mini pans.
The mini's would make lovely gifts all wrapped up or with a simple ribbon. I really like using Martha's food packaging line from Michaels. It's a lot of fun.
Philly Pound Cake
Adapted from Philadelphia Inquirer
2 sticks unsalted butter, softened, but not quite room temperature
8 ounce package of cream cheese, softened slightly
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
confectioners’ sugar for dusting
1. Preheat oven to 325 degrees. Spray four mini loaf pans with non-stick cooking spray, and place on a cookie sheet.
2. In a mixer fitted with the paddle attachment, cream together butter and cream cheese. Pour in sugar and mix until smooth. Add in eggs, one at a time, mixing well until each is incorporated.
3. While ingredients are mixing, whisk together four, baking powder, and salt in a separate bowl. Slowly add flour mixture to the wet ingredients.
4. Distribute batter evenly among the four pans and bake until a toothpick inserted in the center comes out clean, about 50-60 minutes. Let cool and dust with confectioners’ sugar. Wrap any extras tightly in plastic wrap and freeze for up to one month.