Ina Garten's Showstopping Vanilla Cream Cheese Pound Cake

By Food Network · 120 min

Ingredients

Instructions

1. Preheat the oven to 325°F.
2. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with baking spray, then sprinkle the insides with the demerara sugar, tilting the pans to coat evenly.
3. Beat the butter, cream cheese and granulated sugar on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl well.
4. With the mixer on low, add the eggs one at a time, mixing well and scraping down the bowl after each one. Mix in the vanilla extract and vanilla seeds.
5. Combine the sifted cake flour and salt in a bowl. With the mixer on low, slowly add the flour to the butter mixture, scraping down the bowl and beater. Finish mixing the batter by hand with a spatula until well combined.
6. Divide the batter evenly between the two pans and smooth the tops. Bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
7. Cool the cakes in the pans for 30 minutes, then carefully turn them out and cool completely on a wire rack.

Summarized from Food Network's video. Watch it for the details.

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