Ultimate Cream Cheese – Vanilla Bean Pound Cake
Ultimate Cream Cheese - Vanilla Bean Pound Cake
Ingredients
- 8 oz package of cream cheese softened
- 1 cup unsalted butter softened
- 3 cups granulated sugar
- 6 large eggs
- 1 vanilla bean, split lengthwise, seeds scraped
- 1 tbsp vanilla extract
- 1 tbsp bourbon Woodford Reserve
- 3 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup heavy whipping cream
- powdered sugar for garnish
Instructions
- Prehead oven to 325 degrees
- In the bowl of the stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy. Add granulated sugar; beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean seeds, bourbon, and vanilla extract.
- In a large bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternatively with cream, beginning and ending with flour mixture, beating just until combined after each addition.
- Spray a 10-inch tube pan with baking spray with flour. Spoon batter into prepared pan.
- Bake until a wooden pick inserted near center comes out clean, 1 hour and 20 minutes to 1.5 hours, covering with foil halfway through baking to prevent excess browning, if neccessary. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Garnish with powdered sugar.
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