Velvet Pound Cake
Ingredients
- 14 tablespoons (1 3/4 sticks) unsalted butter
- 3-ounce package cream cheese
- 3/4 teaspoon salt
- 1 1/2 cups sugar
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 5 eggs
Directions
1) In the bowl of an electric mixer, beat together the butter and cream cheese, at high speed, until they're very light and fluffy. Add the salt, sugar, flour, and baking powder, and mix to combine; the batter will be stiff. Add the extracts, and 1 egg. Beat well. Continue to add the eggs one at a time, beating well after each egg is added; the finished batter should be extremely light and fluffy.
2) Spoon the batter into a greased 9" x 5" loaf pan. Bake the cake in a preheated 325°F oven for 90 minutes, tenting it lightly with aluminum foil after 60 minutes, until a cake tester inserted into the center comes out clean. Remove the cake from the oven, and after 5 minutes turn it out of the pan to cool on a rack. Serve the cake warm or at room temperature; store it well-wrapped at room temperature.
Reviews
05/04/2012- Well, i just ate the last piece of this heavenly cake, i couldn't resist to make this pound cake again last monday but this time i used a whole vanilla bean and orange extract, my family love it and i love how easy it is! Even that i baked it last monday (today is friday) the cake is still very moist and flavor kept getting better every day!
- 04/24/2012
- I just made this cake today using a bunny shaped pan and also using 1 Tbsp vanilla extract because i had no almond extract on hand. I adjusted the oven temperature to 300F and my cake only needed in the oven 45 minutes uncovered plus another 15 minutes with the foil tent. The taste is very good, I tried before another pound cake recipe but always came out burned, this Velvet Pound Cake is a keeper, foolproof and very moist, I can't wait to have a slice tomorrow with my coffee, I'm sure it will taste even better!
10/28/2011- I hate being the dissenter, especially since everyone except two are giving it raves. This pound cake had great taste, and had a great rise, producing a nice large slice. However, it doesn't have that pound cake density to me.....too light. And, like two other raters, mine also stuck as well as rising over both long edges forming a crust. I was pretty aggravated with this last point. Luckily it was not for guests, just me and hubby, since I had to pry around the edges, and make a first slice in order to get the next slice out......meaning it never cooled on a rack probably baking it even further. I made a point of using the directed 9x5 loaf pan...........however, I have several different sized pans and wished I would have used the 9,25x5,25x2.75 which I will use if I ever make this again. My oven is calibrated exactly so I know this is not a problem. I'm glad someone mentioned Julia's recipe......I will continue to use KAF but may use her recipe instead.
- 10/03/2011
- Divine. This was my first try with the recipe and I baked it using the acorn pan and KA flour. Each acorn was beautifully browned and popped right out of the pan. I will definitely be cooking this cake over and over again. It was rich and moist - no need for icing. This recipe was just the right "sweet" for me. I dished ice cream into bowls, added 3 "acorns" in each bowl. it was a hit. Plus, the 2-bite acorns are a great hand-snack without having to slice a cake and mess up a plate. Each acorn is about 1 tsp of batter - so how can I figure out how many calories are in a teaspoon of this recipe?
We apologize, but we do not have the nutritional info for this recipe. To calculate based on ingredients, check out this link: http://nutritiondata.self.com/ And click on 'Analyze Recipe'. Glad to hear the recipe was a hit! ~JDT@KAF
- 09/22/2011
- I can't rave about this recipe enough. Perfect texture, easy to make, reliable results and amazing taste. I replaced the vanilla and almond extracts with KAF Vanilla Butternut flavoring and added a Maple syrup glaze. I used a loaf pan that has a pumpkin motif and it filled every crevice and popped out cleanly. This will be a recipe I will use for years.
- 09/14/2011
- I thought I knew pound cake till I made this. Ummmmmmm. but want to take it a step higher? toast it and use as 'bread' in bread pudding!!! I also fried slices in butter till tosted and did the same, made the bread pudding. Just awesome. no one will guess it's pound cake pudding!!! This is my favorite recipe for pound cake from now on.
- 09/13/2011
- This was the first pound cake that I have ever made and it won't be the last..It was perfect...
- 09/09/2011
- Had a taste of these babies at the King Arthur Store yesterday (first visit ever--what a blast!) and they were wonderful. Light and full flavored--delicious. The little acorns seem like a bit too much work when you want to eat half a dozen, so I think I'll make this recipe as mini muffins or the traditional pound cake.
- 08/25/2011
- Rockin'! It's easy and comes out PERFECT every time! Rave reviews from everyone!
- 04/26/2011
- OMG - absolutely delicious!!! I made exactly as written, but bakes as cupcakes. Heaven!
