Cream Cheese Pound Cake
User Reviews
5
Cream Cheese Pound Cake
Description
This pound cake combines softened butter and cream cheese creamed together with granulated sugar until light and fluffy, which incorporates air to help the cake rise. Eggs are added one at a time, ensuring smooth incorporation, followed by gradual addition of cake flour blended with salt, which contributes to a fine crumb. Vanilla and almond extracts provide a warm, aromatic flavor profile.
The batter is placed in a well-greased and floured tube or Bundt pan, then baked at a modest 300°F starting from a cold oven to promote even baking and prevent overbrowning. The cake is baked until a toothpick inserted in the center comes out clean, indicating doneness, resulting in a moist interior and a tender crust.
Once cooled slightly, the cake can be removed from the pan and optionally dusted with powdered sugar. This pound cake offers a rich yet balanced sweetness and can be served as a dessert or with coffee or tea.
Attention to ingredient temperature and proper measuring of flour helps ensure desired texture and moisture. Mixed well but not over-mixed, the batter yields a dense yet tender cake.
Ingredients
- 3 cups granulated sugar
- 1 ½ cups butter salted, 3 sticks, softened at room temperature
- 1 (8 ounce) cream cheese package, softened at room temperature
- 6 egg large, at room temperature
- 3 cups cake flour such as Swans Down brand, bleached
- ⅛ teaspoon kosher salt
- 1 ½ tablespoons vanilla extract pure
- ½ teaspoon almond extract
- powdered sugar optional, for dusting
Instructions
- Grease and lightly flour a tube pan or Bundt pan; set aside. Do not preheat oven.
- In a large bowl, use the paddle attachment on an electric stand mixer to cream together the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the cream cheese; beat until smooth, about 30 seconds. With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl periodically.
- Gradually add the flour, mixing on low speed after each addition, and scraping the bowl as needed. Mix just until combined, about 1 minute total.
- Add the salt, vanilla extract, and almond extract; beat until smooth.
- Transfer the batter to the prepared pan. Tap it a couple of times on the counter to release any big air bubbles.
- Place the pan on a rack in the lower third of the cold oven. Shut the oven, and turn the temperature to 300°F. Bake the cake until a wooden toothpick inserted into the center of the cake comes out clean, about 1 hour and 50 minutes – 2 hours.
- Let the cake cool in the pan for 10 minutes, then invert on a serving plate or wire rack to cool completely.
- Dust with powdered sugar, then slice and serve.
Notes
- Grease and flour the baking pan thoroughly or use nonstick baking spray to prevent sticking.
- Use a block of full-fat cream cheese, avoiding whipped or spreadable types for best texture.
- Spoon and level the flour when measuring to avoid packing, which can dry out the cake.
- Ensure all ingredients are at room temperature for smooth mixing and maximum volume.
- Cream butter and sugar on medium-high speed until light and fluffy, approximately 3-4 minutes, to incorporate air for rise.
- Remove the cake from the pan after 10-15 minutes to avoid moisture condensation affecting the crust.
- This recipe was adapted from Southern Living to provide a classic pound cake texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16people
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 459kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 224mg | 9% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 812IU | 16% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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