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Cream Cheese Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 34 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Cream Cheese Pound Cake is a rich, moist, and dense dessert perfect for any occasion. Made with a combination of butter, cream cheese, and eggs, it offers a silky texture and a tender crumb. Baked at a low temperature to ensure even cooking, this classic pound cake delivers a golden brown exterior and a delicate vanilla flavor. It can be served plain or enhanced with powdered sugar, glazes, or fresh berries, making it a versatile treat for gatherings or everyday indulgence.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter (softened)
  • 8 oz cream cheese (softened)
  • 6 large eggs (lightly beaten)
  • 1 Tablespoon vanilla extract

Dry Ingredients

  • 3 cups granulated sugar
  • 3 cups all-purpose flour
  • ¼ teaspoon baking soda
  • 1 teaspoon table salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 300°F (150°C). Thoroughly grease and flour a 12-cup bundt pan, then tap out any excess flour. Set the pan aside to prepare your batter.
  2. Mix Butter and Cream Cheese: In a large mixing bowl, combine the softened butter and cream cheese. Using an electric mixer or a stand mixer fitted with a paddle attachment, beat on high speed until the mixture is smooth and creamy.
  3. Add Sugar and Beat: Scrape down the sides and bottom of the bowl to incorporate all ingredients evenly. Add the granulated sugar and increase the mixer speed to high again. Beat until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
  4. Incorporate Eggs: With the mixer running on high speed, add one lightly beaten egg at a time. After each egg, stir until fully combined and then continue beating on medium-high speed for an additional 30 seconds. Repeat this for all six eggs to ensure a smooth batter.
  5. Add Vanilla: Stir in the tablespoon of vanilla extract to the batter and mix until it is fully combined, enhancing the flavor of the pound cake.
  6. Combine Dry Ingredients and Mix: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet batter while stirring. Once combined, beat the batter on medium speed for one more minute until it turns smooth, silky, and light.
  7. Pour and Bake: Pour the prepared batter evenly into the greased and floured bundt pan. Place it in the preheated oven and bake at 300°F (150°C) for 1 hour and 35 minutes to 1 hour and 40 minutes. The cake is done when it turns golden brown and a wooden skewer inserted into the center comes out clean or with moist crumbs.
  8. Cool Cake in Pan: Remove the cake from the oven and allow it to cool in the pan for 10 to 15 minutes. This resting time helps the cake set and makes it easier to remove from the pan without breaking.
  9. Invert and Cool Completely: Carefully invert the cake onto a cooling rack to remove it from the bundt pan. Let it cool completely before serving to set its texture and flavors.
  10. Serve and Enjoy: Serve the pound cake plain or dress it up with a dusting of powdered sugar, vanilla glaze, chocolate ganache, or a side of whipped cream and fresh berries for an elegant finish.

Notes

  • Ensure butter and cream cheese are softened to room temperature for easier mixing and a smoother batter.
  • Use a wooden skewer instead of a toothpick to check doneness because the toothpick is too short for bundt pans.
  • Do not rush the baking process; low temperature and slow baking ensure a moist, dense texture without overbaking.
  • You can store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a twist, consider adding lemon zest or almond extract for additional flavor variations.

Find it online: https://slsrecipes.com/cream-cheese-pound-cake-recipe/