Cream Cheese Pound Cake
Cream Cheese Pound Cake is a timeless classic that has been delighting taste buds for generations. With its rich, buttery texture and subtle tanginess from the cream cheese, this cake is a true indulgence. Whether served as a dessert for a special occasion or enjoyed with a cup of coffee on a lazy afternoon, Cream Cheese Pound Cake never fails to impress.
The Cream Cheese Pound Cake is a delightful treat that never goes out of style. With its rich, buttery flavor and velvety texture, it’s sure to become a favorite in your dessert repertoire. Whether enjoyed on its own or dressed up with your favorite toppings, this indulgent cake is perfect for any occasion. So why wait? Gather your ingredients and whip up a batch of this heavenly dessert today!
Questions I often get asked about this recipe:
Can I use salted butter instead of unsalted butter?
It’s best to use unsalted butter in this recipe to control the overall saltiness of the cake. However, if you only have salted butter on hand, you can use it, but reduce the amount of salt called for in the recipe accordingly.
Can I freeze Cream Cheese Pound Cake?
Yes, you can freeze Cream Cheese Pound Cake for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. Thaw overnight in the refrigerator before serving.
Can I add other flavorings to the cake batter?
Absolutely! While vanilla extract is traditional, you can experiment with other flavorings such as almond extract, lemon zest, or even a splash of rum for a unique twist.
How should I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, you can also refrigerate it to extend its shelf life.
What you need to make Cream Cheese Pound Cake:
Ingredients:
1 cup (226g) unsalted butter, softened
1 package (8 oz/226g) cream cheese, softened
3 cups (600g) granulated sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
3 cups (360g) all-purpose flour
1/4 teaspoon salt
How to make it:
Instructions:
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch (25cm) tube or bundt pan, ensuring all surfaces are well coated to prevent sticking.
In a large mixing bowl, cream together the butter and cream cheese until smooth and creamy.
Gradually add the sugar to the butter and cream cheese mixture, beating until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
Stir in the vanilla extract.
In a separate bowl, sift together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even distribution.
Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Slice and serve your Cream Cheese Pound Cake on its own or with a dollop of whipped cream and fresh berries for an extra touch of decadence.
Tips:
Ensure Ingredients are at Room Temperature: For the best texture and to ensure proper incorporation of ingredients, make sure your butter, cream cheese, and eggs are all at room temperature before you begin. Room temperature ingredients blend more easily, resulting in a smoother batter and a lighter, more tender cake.
Don’t Overmix the Batter: Overmixing the batter can lead to a dense and tough cake. Once you’ve added the dry ingredients to the wet ingredients, mix just until everything is combined. It’s okay if there are a few small lumps remaining; these will dissolve during baking. Overmixing can also cause the cake to develop too much gluten, resulting in a tough texture. So, mix until everything is just combined for the best results.
By following these tips, you’ll be well on your way to baking a delicious Cream Cheese Pound Cake that will impress everyone who tries it!
Latest Reviews:
Thomas B. “Absolutely divine! I made this Cream Cheese Pound Cake for a family gathering, and it was a huge hit. The cake was moist, flavorful, and had the perfect balance of sweetness and tanginess from the cream cheese. I followed the recipe exactly as written, and it turned out beautifully. This will definitely be my go-to pound cake recipe from now on!”
Lee T: “As someone who loves to bake, I’ve tried my fair share of pound cake recipes, but this Cream Cheese Pound Cake recipe is hands down the best I’ve ever made. The texture was incredibly moist and dense, just like a pound cake should be, and the flavor was outstanding. The addition of cream cheese gave it a subtle tanginess that elevated the overall taste. This recipe is a keeper!”
Zoe R: “I’m always on the lookout for easy yet impressive dessert recipes, and this Cream Cheese Pound Cake recipe fit the bill perfectly. Not only was it simple to make, but the results were absolutely delicious. The cake had a beautiful golden crust and a tender crumb that just melted in your mouth. I served it with a dollop of freshly whipped cream and berries, and it was a showstopper. I’ll definitely be making this again!”
Ross L: “I’ve never been much of a baker, but I decided to give this Cream Cheese Pound Cake recipe a try, and I’m so glad I did! The instructions were clear and easy to follow, and the end result exceeded my expectations. The cake was moist and flavorful, with a lovely buttery taste and just a hint of tanginess from the cream cheese. It was a hit with my family, and I’m already looking forward to making it again. Highly recommend!”
Printable Recipe:
Cream Cheese Pound Cake
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 package (8 oz/226g) cream cheese, softened
- 3 cups (600g) granulated sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups (360g) all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch (25cm) tube or bundt pan, ensuring all surfaces are well coated to prevent sticking.
- In a large mixing bowl, cream together the butter and cream cheese until smooth and creamy.
- Gradually add the sugar to the butter and cream cheese mixture, beating until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
- Stir in the vanilla extract.
- In a separate bowl, sift together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Slice and serve your Cream Cheese Pound Cake on its own or with a dollop of whipped cream and fresh berries for an extra touch of decadence.
Notes
Please note that these times are approximate and may vary depending on factors such as individual oven performance and altitude. Additionally, prep time may vary depending on factors such as ingredient preparation and kitchen equipment efficiency.
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