Cream Cheese Pound Cake with David

Rating: 3.57 stars
65 Ratings
  • 5 star values: 22
  • 4 star values: 11
  • 3 star values: 16
  • 2 star values: 14
  • 1 star values: 2

You can serve this rich, creamy cake unembellished, or, as chef David Waltuck recommends, dusted with confectioners' sugar and topped with a berry compote or freshly poached peaches and whipped cream.

Martha Stewart Living Television, June 2001, Martha Stewart Living Television, Episode 8395

Gallery

Recipe Summary test

Yield:
Makes 1 cake
Advertisement

Ingredients

Directions

  • Preheat oven to 325 degrees. Lightly butter a 10-inch tube pan, and line the bottom with parchment paper; set aside.

    Advertisement

  • Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium speed until smooth. Add sugar, increase the speed to high, and beat until light and airy, about 5 minutes. Add eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add vanilla, then flour and salt all at once. Beat just until incorporated.

  • Pour batter into prepared pan, and shake lightly to even out the top. Bake until cake is golden brown and a cake tester inserted in middle comes out clean, 1 hour 15 minutes.

  • Place pan on a cooling rack, and cool for 20 minutes. Remove cake from pan, and let cool completely. Serve at room temperature.

Advertisement

Reviews (6)

65 Ratings
  • 5 star values: 22
  • 4 star values: 11
  • 3 star values: 16
  • 2 star values: 14
  • 1 star values: 2
Martha Stewart Member
Rating: 5 stars
07/23/2019
This recipe is very similar to an old recipe from a German lady in my hometown. I love that it takes all purpose flour with no added leavening. Just the basic eggs, flour, sugar, butter and vanilla (plus cream cheese, in this one). I have made my old recipe for decades, and this one will be the one I use most often now. Cream cheese makes everything better! I did have to watch the baking time, as my oven runs hot. I made this in a bundt pan, and also in a regular tube pan. Both ways turned out great. I used Bakers Secret to grease the pans once, regular butter and/or shortening also. No issues either way. Did I mention I love this recipe?
Martha Stewart Member
Rating: 5 stars
01/10/2019
No need to look at another pound cake recipe. This one is perfect. Every time I make it, my family loves it. I have added lemon juice and blueberries a few times and comes out great. I think you can put whatever you want in it. Perfect recipe.
Martha Stewart Member
Rating: 5 stars
12/16/2018
I absolutely love this recipe. It's so easy and tastes fantastic. I love how it makes 2 as I get to keep one for me and the other for a gift. I've made it many times before and am currently baking 2 more. The crispy outer crust is so lovely. Make sure the cream cheese and butter are not too warm if you're softening them in the microwave. I highly recommend this recipe.
Advertisement
Martha Stewart Member
Rating: 5 stars
03/13/2018
Absolutely love this! My entire family thought it was delish! I topped it with fresh cooked strawberries and home made whip cream and it was just melting in my mouth. The cake is wonderful as it is a little crispy on the outside and so smooth inside. I followed the recipe. Very good. Thank you Martha!
Martha Stewart Member
Rating: 5 stars
01/12/2018
Absolutely fantastic! Have made this EXACT recipe 15+ times & the only issue I’ve ever had was when I used a dark-bottomed Bundt pan as opposed to one with a lightly colored bottom. The dark bottom pan cooks the cake too quickly on the outside, causing it to burn. The recipe is perfect as is and as long as it’s followed precisely, you’ll end up with a pound cake that guests will rave about
Martha Stewart Member
Rating: Unrated
08/31/2012
love this pound cake recipe. I've been making it for years and always get consistant results and praises.
Advertisement
© Copyright 2021 marthastewart.com. All rights reserved. Printed from https://www.marthastewart.com 10/24/2021