Cream Cheese Pound Cake
User Reviews
4.6
135 reviews
Excellent
Cream Cheese Pound Cake
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If you are looking for the perfect cream cheese pound cake recipe that turns out buttery, moist, and dense each and every time, add this year-round crowd-pleaser to your list!
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Ingredients
- 1½ cups unsalted butter at room temperature
- 8 ounces cream cheese at room temperature
- 3 cups granulated sugar
- 6 eggs at room temperature
- 3 cups cake flour sifted
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 325 degrees F. Grease and flour a standard-size 12-cup Bundt pan.
- Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes. Add the sugar continue to beat on medium speed, scraping the bowl once or twice, until the mixture is very light and fluffy, about 5 minutes. Add the eggs one at a time, beating until each one is completely incorporated before adding the next. Scrape down the sides of the bowl, reduce the speed to low, and gradually add the flour until it has all been combined. Add the vanilla extract and salt and mix on low speed until incorporated, about 1 minute.
- Spoon the batter into the prepared pan and gently spread to the edges of the pan in an even layer.
- Bake for 1¼ to 1½ hours, or until a thin knife inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire cooling rack and allow to cool completely before serving. Leftovers can be wrapped in plastic wrap or placed in an airtight container and stored at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
Notes
- Nutritional values are based on one serving
- Equipment: 10 to 12 cup Bundt pan
- Cream Cheese: Use full-fat cream cheese for the richest, moistest pound cake.
- Cake Flour: Do not substitute all-purpose flour here. Cake flour is readily available in all supermarkets, but if you need to substitute, see how to do so here.
- Loaf Pan Option: To bake in a loaf pan, grease two 9x5-inch loaf pans, divide the batter between them, and bake at 325 degrees for about 60 minutes.
- Serving Suggestions: Plain / Sprinkled with powdered sugar / whipped cream and berries / salted caramel sauce / hot fudge sauce
- Storage: The cake can be kept, wrapped tightly with plastic wrap or in an airtight container, at room temperature for up to 4 days or in the refrigerator for up to 1 week.
- Freezing Instructions: Wrap the cake tightly in two layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before slicing and serving.
Nutrition Information
Show Details
Calories
608kcal
(30%)
Carbohydrates
74g
(25%)
Protein
8g
(16%)
Fat
32g
(49%)
Saturated Fat
19g
(95%)
Cholesterol
164mg
(55%)
Sodium
145mg
(6%)
Potassium
95mg
(3%)
Fiber
1g
(4%)
Sugar
51g
(102%)
Vitamin A
1082IU
(22%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Calories | 608kcal | 30% |
| Carbohydrates | 74g | 25% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 164mg | 55% |
| Sodium | 145mg | 6% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 1082IU | 22% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
135 reviews
Excellent
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