“Oh, whoa. This definitely does not suck at all.”
While that might not be the kind of recipe review you’d see in a fancy foodie magazine, it’s the kind of feedback I love to get from friends after they take the first bite of something I baked. Judging by the comments I heard the night I served this Cream Cheese Pound Cake, and the texts I received the next morning informing me that the remaining the cake was polished off for breakfast, I’d say this was a solid hit.
This recipe doesn’t use standard leavening ingredients like baking soda or baking powder. Instead, air is incorporated into the whipped butter and cream cheese mixture and 6 eggs are added to the batter which work together to create a cake that is soft and dense with a wonderfully chewy outer crust; the perfect texture for supporting a pile of fresh berries and whipped cream. King Arthur Flour recently published a blog post on the correct technique for creaming butter and sugar, it’s a must-read if you have ever questioned if you’re doing that step correctly.
Any type of fresh fruit or berry would be delicious on this cake. The whipped cream is technically optional, but why would you ever skip whipped cream?