Miss Dots Pound Cake Recipe
The secret to super miss dots pound cake recipe lies in using high-quality cream cheese and unsalted butter, both softened to room temperature.Beating the butter and sugar thoroughly creates a light, airy texture. Adding eggs one at a time ensures the batter stays smooth and emulsified.Folding in the flour gently prevents the cake from becoming dense. Allowing the batter to rest for a few minutes before baking helps even rising.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Tube pan (9×5 inches)
- Spatula
- Cooling rack
Ingredients
- 8 oz cream cheese softened
- 6 large eggs
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1/2 teaspoon salt
- 3 sticks 1 1/2 cups unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350°F (175°C). Grease a tube pan and line it with parchment paper.
- Beat the butter, cream cheese, and sugar together until the mixture is smooth and fluffy. Add the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- Mix the flour and salt together in a separate container. Gently fold the dry ingredients into the wet mixture until just combined, taking care not to over mix.
- Pour the batter into the prepared pan and smooth the surface. Bake for 60 to 75 minutes, checking with a toothpick to see if it comes out clean.
- Let the cake rest in the pan for 10 to 15 minutes. Move it to a wire rack to cool completely before cutting.
Notes
Note: For a more golden crust, you can lightly brush the top with melted butter before baking. You can also add a teaspoon of lemon zest for a subtle citrus flavor.