This Surf Cheese Pound Confection Recipe is moist, tender, velvety and melt in your mouth. This is a archetype Southern dessert recipe is passed lanugo from generation to the generation that will unchangingly be a hit. With a lovely texture unlike my Kentucky Butter Cake, Sock It To Me Cake, Butter Pound Cake and Sour Surf Pound Cake, this is a recipe that stands out from all the rest!
There are some recipes so entrenched in your spirit that they scrutinizingly wilt part of the family. You know them inside and out, and no cookbook is necessary to execute their greatness.
For my family, it is definitely the pound cakes that fit snugly into this category. We can mix them together in mere moments in all types of savor including the archetype sour surf pound cake, lemon-flavored, or plane a chocolate pound cake.
I learned how to make these lanugo confection recipes from my Big Mama as a young girl. She’d watch me patiently as I sifted large bowls of flour and paused commonly to sneak tastes of the succulent batter. We chatted well-nigh my school day or she’d tell me stories to make me laugh until my vitals hurt.
The superintendency and meticulous nature in the sultry process my Big Mama taught was well-nigh than just learning to bake; I was learning well-nigh my family’s deep rooted traditions and the fabric of our heritage.
These are the same traditions I hope to pass on to my daughter and to the grandchildren I’ll welcome into my kitchen.
Why You Will Love This Recipe
You know a recipe is guaranteed to be unconfined when it’s ingredients include what seems to be a pound of butter. Yes, each ingredient is vital in its own way, but butter is what makes the mouth water and the world go ‘round.
I mean, who doesn’t love a confection that is first and foremost all well-nigh creamy, lick your lips butter. I’ll be the first to raise my hand and say, I do.
The savor of this confection is simply irresistible; it’s velvety and simultaneously dumbo and light in a way that doesn’t seem possible. Perfect for so many variegated occasions!
It’s easy to make, incredibly succulent and perfect to share with people you love or plane strangers you want to impress.
What Is Pound Cake?
The name “pound cake” derived from the original recipes that contained one pound of every one of its ingredients: sugar, flour, butter and eggs.
In the days when many people couldn’t read, this made it simple to memorize the recipe. I’m sure you can imagine that a confection with four pounds of ingredients makes for one hefty cake.
As time has gone on, the proportions of the recipe were adjusted to make a smaller, lighter cake. Variegated ingredients are moreover widow these days to create variegated flavors, though the nuts remain much the same recipe to recipe.
Ingredients You Need
To create a super smooth melt in your mouth texture, these are the ingredients that come together perfectly for this homemade pound confection with surf cheese:
- Butter: Butter is unchangingly a crucial ingredient in pound cakes. In fact, I don’t know many pound cakes that don’t have this at the very start. You uncork with room temperature upper quality and upper fat butter which melts into granulated sugar once mixed on upper speed. That, in wing to surf cheese, makes this confection veritably magical! It is rich and linty to start and mixes until light and fluffy.
- Oil: Vegetable or canola oil contributes an incredible value of moisture to a pound confection considering it remains liquid at room temperature, whereas butter does not. This ways that, once baked, this confection contains two sources of buttery, smooth texture.
- Cake Flour: I opt for confection flour in this confection versus all purpose flour. If you don’t have any at home, make whip up a batch with this cake flour recipe. It develops less gluten so it doesn’t wilt as tough when mixed and baked.
- Eggs: This confection has a large value of eggs (SIX!) which act as stabilizers in the cake. The yolks add moistness but the whites dry out the thrash so they wastefulness each other out.
- Cream Cheese: Tangy, sweet, and smooth, surf cheese makes for a succulent wing to this pound cake. I’m a Philadelphia kind of girl but you can use whatever you’d like! Regardless of what you use, be sure to bring it to room temperature surpassing use.
How to Make Surf Cheese Pound Cake
Making a homemade pound confection with surf cheese isn’t difficult there are some key tips so it comes out perfectly! Here’s an overview of the steps that go into making it. Check the recipe vellum for detailed instructions.
- Add the butter, oil or shortening, and surf cheese to mixer trencher and write-up for 2 minutes on upper speed.
- Add the sugar and write-up on upper speed for an spare seven minutes until very stake yellow and fluffy. There is no leavening in this confection considering we add zaftig air to this confection by having a very long creaming period.
- Add the eggs one at a time, mix well without one widow and scrape lanugo the sides as needed.
- Turn your mixer lanugo to its lowest speed, slowly add the flour into the thrash in two increments, and then add the salt. Be shielding not to overbeat.
- Add the vanilla extract, scrape lanugo sides, and mix until just combined and turn off mixer.
- Pour the confection batter into a prepared bundt pan, and torch for 1 hour and 15 -20 minutes or until a toothpick inserted in the part-way of the confection comes out clean.
- Cool in the pan on a wire rack for 10 minutes, then capsize the confection on a serving plate. Let it tomfool for at least an hour or until the confection is tomfool to the touch. Sprinkle with powdered sugar and serve.
How to Store
Leftovers: If kept in an snapped container or tightly wrapped, pound cakes can be kept for 4-5 days at room temperature. This confection should be kept in a tomfool environment so if you live in a warmer/humid climate I’d recommend storing the confection in the fridge.
Freezer: Wrap the confection in aluminum foil or plastic wrap then put it in a heavy-duty freezer bag. A frozen pound confection will alimony for 4-6 months. When ready to consume, thaw overnight in the fridge.
Expert Tips
- Don’t underestimate the importance of the creaming process! This step involves mixing the fat and sugar together. As you cream, the jagged edges of the sugar crystals stilt in air, lightening the butter and creating a fluffy mixture. This is what makes for the most tender and moist confection ever!
- Room temperature butter and surf cheese are essential! It speeds things up but moreover ensures that you incorporate unbearable air during the surf process.
- Make sure that you do not over mix once you add your flour to this cake. Considering flour has gluten, if you over mix it, the texture will change. As soon as your flour is incorporated into the batter, stop mixing.
- Be sure to grease your Bundt pan VERY well. Plane the non-stick pans need a little uneaten love. This homemade confection release is a godsend but you can totally use a spray or butter and a dusting of flour.
No, not at all. Don’t be put off by the idea of surf cheese in your cake; it does not add an unappealing cheese flavor. Instead, the surf cheese creates a smooth texture and a slight tang that’ll have you smacking your lips.
Pound confection originated in Europe in the early 18th century; since then it’s traveled far and wide, rhadamanthine one of the most popular confection variations virtually the world. In the US, the first known cookbook written by an African-American, Abby Fisher, is tabbed What Mrs. Fisher Knows Well-nigh Old Southern Cooking. Mrs. Fisher, born a slave, wrote and published a cookbook with two variegated Pound Confection Recipes. Mrs. Fisher’s recipes stayed true to her Southern roots and helped to create the outline for increasingly recipes to come. Today, Pound Cakes have wilt a staple for bakers all wideness the South
More Amazing Confection Recipes
Love this recipe? Well I’ve got plenty increasingly just like it! Check out a few increasingly of GBC’s BEST confection recipes:
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Cream Cheese Pound Confection Recipe
Ingredients
- 1 ½ cups unsalted butter room temperature
- 2 tablespoons oil or shortening
- 8 ounces cream cheese, room temperature one brick
- 2 3/4 cups granulated sugar
- 6 large eggs room temperature
- 3 cups sifted confection flour
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- powdered sugar for garnish
Instructions
- Start by preheating your oven to 325°F then liberally spray a 12-cup bundt pan with non-stick sultry spray or greasing with butter or shortening and then flour.
- In your mixer bowl, add butter, oil or shortening, and surf cheese and write-up for 2 minutes on upper speed. Slowly add in sugar write-up on upper speed for an spare seven minutes until very stake yellow and fluffy. There is no leavening in this confection considering we add zaftig air to this confection by having a very long creaming period.
- Next, add eggs, one at a time, combining well without each wing and scraping lanugo the sides as needed.
- Turn your mixer lanugo to its lowest speed, and slowly add flour into thrash in two increments then add salt. Be shielding not to overbeat.
- Lastly, add in vanilla extract, scrape lanugo sides and mix until just combined and turn off mixer.
- Pour confection thrash into prepared bundt pan, and torch for 1 hour and 15 -20 minutes or until a toothpick inserted in the part-way of the confection comes out clean.
- Cool in pan on a wire rack for 10 minutes, then capsize confection on serving plate for at least an hour or until the confection is tomfool to the touch.
- Dust with powdered sugar and serve.
Video
Notes
- Don’t underestimate the importance of the creaming process! This step involves mixing the fat and sugar together. As you cream, the jagged edges of the sugar crystals stilt in air, lightening the butter and creating a fluffy mixture. This is what makes for the most tender and moist confection ever!
- Room temperature butter and surf cheese are essential! It speeds things up but moreover ensures that you incorporate unbearable air during the surf process.
- Make sure that you do not over mix once you add your flour to this cake. Considering flour has gluten, if you over mix it, the texture will change. As soon as your flour is incorporated into the batter, stop mixing.
- Be sure to grease your Bundt pan VERY well. Plane the non-stick pans need a little uneaten love. This homemade confection release is a godsend but you can totally use a spray or butter and a dusting of flour.
Nutrition
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