Cream Cheese Pound Cake

Name: Cream Cheese Pound Cake
Prep time: 20 min
Cook time: 1 h 20 min
Yield: 12 serving
Ingredients: 1 cup unsalted butter; 8 ounces cream cheese; 2 ½ cups granulated sugar; 2 to 3 teaspoons vanilla extract; 1 teaspoon almond extract; 6 large eggs; 3 cups cake flour; ½ teaspoon baking soda; ¼ teaspoon salt; confectioners' sugar; slivered almonds

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Cooling Time
1 hr
Servings
12
Calories
477 kcal
Course
Dessert, Cake
Cuisine
International

Cream Cheese Pound Cake

Iris Warren

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Cream Cheese Pound Cake - 🎂👏🏻 If you thought pound cake was always dry, think again! Try my EASY foolproof recipe for a perfectly moist pound cake that's anything but dry! Tangy cream cheese is the secret weapon and it's a lovely compliment to the buttery, vanilla pound cake. PERFECT for holidays and parties like Christmas parties, New Year's Eve, birthdays, anniversaries and more.

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Ingredients

Servings

1 cup unsalted butter softened to room temperature
8 ounces cream cheese softened to room temperature (must be full fat, brick-style cream cheese, nothing lite or in a tub that's labeled as 'whipped' or 'spreadable')
2 ½ cups granulated sugar
2 to 3 teaspoons vanilla extract
1 teaspoon almond extract optional but highly recommended
6 large eggs at room temperature
3 cups cake flour sifting optional, measure it using the spoon and leveled method; do not use all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
confectioners' sugar optional for dusting (see Notes below for other ideas)
slivered almonds optional for seving (toasted if desired, easy to omit if you don't care for nuts)

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Instructions

Preheat oven to 325F and spray your Bundt pan or tube pan VERY well with cooking spray (I like floured cooking spray); or grease and flour the pan. Make sure to get all the nooks and crannies of the pan so your cake doesn't stick later. Set aside.
Mixing - To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and handheld electric mixer), add the butter, and beat on high speed for about 2 minutes. Stop and scrape down the bowl.
Add the cream cheese and beat to incorporate into the butter, about 1-2 minutes. Stop and scrape down the bowl.
Add the sugar and beat to incorporate, about 1-2 minutes. Stop and scrape down the bowl.
Add the extracts and beat momentarily to incorporate.
With the mixer running on medium-low speed, add the eggs 1 at a time, stopping after each addition to allow it to fully incorporate before adding the next. Tip - While it's important to add the eggs one at a time, they'll incorporate quickly and it's important not to overmix or overbeat at this point or the cake will be tougher and denser.
Dry Ingredients - With the mixer running on medium-low to low speed, slowly add the flour and then add the baking soda and salt. Tip - Again, it's important to mix only enough to incorporate the dry ingredients, but don't overmix or the cake will be tougher and denser.
Transfer the batter to your prepared pan, and rap or lightly "drop" the cake pan on the countertop a tiny bit to ensure there are no large air pockets.
Baking - Bake for about 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick or long wooden skewer inserted into the center of the cake comes out clean. Baking Tips - This is a large cake and it's a dense batter. The secret to pound cakes are to bake them "low and slow". Meaning, don't be tempted to turn your oven hotter than 325F and while I find that 1:18-1:20 is the sweet spot in my oven, the exact baking time will depend on your oven, cake pan, climate, etc. If it takes longer to bake than 1:25, then bake it as long as is necessary. Start checking the cake at about 1-hour into the baking time just in case your oven runs hot. However, don't open the oven door until at least 50-60 minutes have elapsed because the cold air that comes in could result in a sinking or cracked cake later. Resist the urge to "check on it" unnecessarily. If you feel that your cake is browning a bit too quickly on the outside, I recommend using a large sheet of foil and draping that over the entire cake and Bundt pan while it continues to bake in order to shield the exterior surface of the cake from the intensity of the oven heat.
Cooling, Inverting, Releasing - Allow the cake to cool in the pan for at least 30 minutes before inverting it over a plate or over a cake stand. Cake Releasing Tips - If you sprayed your pan well with cooking spray or greased it well, and your pan is a decent quality nonstick Bundt pan, your cake should release just fine. 1. If it seems a little stubborn, carefully take a butter knife or paring knife and cut around the top surface and it should slide out. 2. If that doesn't do the trick, a bit of gentle "banging" or wrapping down firmly onto your cake stand or serving platter should work. 3. For very stubborn cakes, invert it and place the serving platter underneath, and then place a very hot/wet kitchen towel over the top for 10-15 minutes (wet the towel with hot water, put it in the microwave for 10-15 seconds until very steamy; use caution so you don't burn yourself with the steam). The heat/steam from the towel will help the cake release from the pan and plop down onto the serving platter.
Allow the cake to cool for at least 1 hour after you invert it before slicing and serving. Optionally, and as desired, dust the cake prior to serving with confectioners' sugar, and/or slivered almonds. See the Notes below for more serving suggestions.

Equipments used:

Notes

Serving: I like to dust my vanilla pound cake with confectioners’ sugar and slivered almonds. Other options include homemade jam, hot fudge, salted caramel sauce, berries, or whatever tickles your fancy!
Storage at room temp: This recipe will keep in an airtight container for Bundt cakes for up to 4-5 days. I don't like to store in the fridge since I find it just dries the cake out.
Freezer Storage: You can freeze pound cake. It will keep airtight in the freezer for up to 3 months. Note that of course any baked good is better when it’s freshly made and served. However, freezing is an option if you wind up with a lot of extra cake.

Nutrition Information

Show Details

Serving 1slice Calories 477kcal (24%) Carbohydrates 65g (22%) Protein 5g (10%) Fat 22g (34%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 60mg (20%) Sodium 157mg (7%) Potassium 63mg (2%) Fiber 1g (4%) Sugar 42g (84%) Vitamin A 727IU (15%) Calcium 28mg (3%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 477 kcal

% Daily Value*

Serving	1slice
Calories	477kcal	24%
Carbohydrates	65g	22%
Protein	5g	10%
Fat	22g	34%
Saturated Fat	14g	70%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	60mg	20%
Sodium	157mg	7%
Potassium	63mg	1%
Fiber	1g	4%
Sugar	42g	84%
Vitamin A	727IU	15%
Calcium	28mg	3%
Iron	0.3mg	2%