Rich Cream Cheese Tube Cake

This is a cream cheese pound cake that earns the word “rich." A full cup of butter beaten with eight ounces of cream cheese creates a batter so dense and velvety it barely needs frosting. A simple dusting of powdered sugar while the cake is still warm is all the finish it wants.

The creaming step is everything here. Beat the softened butter and cream cheese together first until completely smooth and blended, then add the sugar and beat for a full two minutes until the mixture is visibly lighter in color and fluffy in texture. This aeration is what gives the cake its lift since it relies on baking powder and creamed butter rather than whipped egg whites. Undercreaming means a heavy, gummy cake.

Add the eggs one at a time, then the vanilla, grated lemon zest, and rum (or brandy or cognac). The rum adds a warm depth that rounds out the tangy cream cheese flavor, while the lemon zest gives a subtle citrus brightness you can’t quite place but would miss if it wasn’t there. Fold in the sifted flour and baking powder carefully; overmixing at this stage deflates all the air you just beat in.

Bake for 75 to 80 minutes at a moderate heat. Cool in the pan for only 5 minutes before turning out.

Pro Tips

• Butter and cream cheese must be fully softened to room temperature; cold lumps won’t cream properly
• Sift the cake flour with the baking powder to prevent dense pockets in the batter
• A toothpick in the center should come out completely clean; this cake is dense enough that underbaking shows
• Dust with powdered sugar while warm so it adheres and creates a light crust

Variations

• Almond: Replace rum with almond extract and fold in sliced almonds
• Chocolate marble: Swirl cocoa-flavored batter through the plain batter before baking
• Glazed: Skip the powdered sugar and drizzle with a lemon-rum glaze instead