I’m holding on to summer as tightly as I can. I love fall, but I’m not ready to give up summer just yet. One way I’m hanging on is I’m trying to devour as much seasonal fruits and vegetables as possible before they’re gone. That’s where this dessert comes in. I wanted a simple cake to use as a foundation for a pillow of whipped cream and a pile of fresh fruit that could really shine. I got what I wanted, and then some, with this simply amazing cream cheese pound cake.
One afternoon my friend Becky came over for lunch. With her help I prepared the pound cake for dessert and Becky tested out a grilled cheese sandwich recipe. I’m sometimes hesitant about unfamiliar flavor combinations so when she built the sandwiches with hazelnut butter, dried cherries, arugula and provolone cheese, I admit that I was a little skeptical. But I should have trusted Becky and her amazing ability to bring simple ingredients together to create something fresh and innovative. I probably could have eaten three of those sandwiches, they were delicious. You can find the recipe on her blog, Vintage Mixer.
Next up was dessert! The pound cake turned out incredibly moist, with a golden crispy exterior and a hint of citrus. The honey-sweetened whipped cream is perhaps one of the best ideas I’ve ever had. Fresh peaches and raspberries bring the ensemble together, though feel free to use other fruit and berries if you wish.
Later that evening I shared the pound cake with more friends. We sat outside and sipped wine, only coming inside when the bottles were empty and our dessert plates practically licked clean. It was perfect. Summer, I’m sure going to miss you when you’re gone.
A simple but elegant loaf cake. Serve with honey sweetened whipped cream and fresh fruit.
Ingredients
- For the pound cake:
- 2 cups (250 grams) all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 8 ounces (225 grams) cream cheese, at room temperature
- 3/4 cup (170 grams) unsalted butter, at room temperature
- 1 1/2 cup (300 grams) sugar
- 2 teaspoons vanilla
- 4 large eggs
- For the whipped cream:
- 1 cup heavy cream
- 3 tablespoons honey
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 325 degrees F. Butter and flour a 9x5 inch loaf pan.
- In a bowl, combine the flour, baking powder, salt, and lemon zest. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the butter and sugar and beat until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing after each. Add the vanilla. Add the dry ingredients and mix on low until the mixture is just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake until golden and a toothpick inserted into the center comes out clean, about 1 hour. Let cake cool in the pan for 20 minutes, then remove to a wire rack to cool completely.
- To make the whipped cream, beat the heavy cream on high speed to soft peaks. Add the honey and vanilla and beat until just barely stiff peaks. Serve immediately on top of the pound cake with fresh fruit.
- The pound cake will store tightly wrapped at room temperature for several days. The whipped cream should be stored in the fridge.
Adapted from Joy the Baker Cookbook
From www.completelydelicious.com
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10 Responses to Cream Cheese Pound Cake with Honey Whipped Cream
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Hi, I'm Annalise and I love to bake. Welcome to my blog! Follow along as I try new recipes, share baking tips and tricks, and overindulge my sweet tooth.Current Favorites
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The honey whipped cream sounds so fabulous! Especially on this delicious cake
I’m holding on to summer too, though I did pull the pumpkin out this weekend! I’m a big in-between seasons mess
This pound cake looks awesome! I love the idea of honey whipped cream
Do you hear someone knocking at your door? Yeah, that’s me – I’m coming for the leftovers of that gorgeous sandwich and that irresistible pound cake. You two make a great team!
I’m so glad I got to be there to taste this one right out of the oven… pure heaven. I loved our afternoon together!
I`m definitely going to miss summer as well! This pound cake is something I have to try~ Never thought of adding cream cheese!
This looks fantastic! I can almost smell it from here.
This looks heavenly!
Annalise , gostei muito do seu blog as receeitas são muito gostosas . comtinue assim.
Beijos
Elza
Thanks for the recipe. Some friends and I tried it out this weekend and it was very moist and tasty. I was hoping for a creamier flavor from the cream cheese, but the lemon zest really gave the overall flavor more of a citrus base. Still delicious. I’d like to try this with an almond extract instead of the lemon zest and see how it comes out. Thanks again!
Glad you liked it! I think the cream cheese is meant to lend more moistness than flavor. I like the idea of adding almond extract!