Cream Cheese Pound Cake
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
12 people
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Calories
605 kcal
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Course
Cake
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Cuisine
International
Cream Cheese Pound Cake
Description
This pound cake recipe starts with creaming room temperature butter and cream cheese until smooth and fluffy. Sugar is incorporated to lighten texture, followed by beaten eggs added individually for emulsification. Vanilla extract adds flavor depth. Flour and salt are folded in gently to prevent overworking the batter, preserving tenderness.
The batter is divided into greased loaf pans and baked at 350°F for about an hour to 75 minutes, until a toothpick inserted comes out nearly clean. The baking develops a golden crust that gives way to a moist, uniform crumb inside with a delicate balance of cream cheese richness and sweetness.
This cake serves well sliced for teatime or dessert, enjoyed as is or complemented with fresh fruit, whipped cream, or a dusting of powdered sugar. Its texture results from the cream cheese and careful mixing technique, producing a pound cake that holds shape but remains soft.
Ingredients
- 3 ticks butter room temperature, unsalted
- 8 oz (230g) cream cheese room temperature
- 3 cups sugar
- 6 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons salt
- cooking spray nonstick
Instructions
- Preheat the oven to 350°F (176°C). Using an electric mixer, beat the butter and cream cheese until smooth. Add the sugar and beat until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. With the mixer on low, add the flour and salt in two additions, beating until just combined.
- Generously coat two 8½-by-4½-by-2½-inch (21 cm by 11 cm by 6 cm) loaf pans (1½ quarts each) with cooking spray. Immediately pour in the batter (the pans will seem full). Tap the pans on the work surface to eliminate any large air bubbles.
- "Bake until golden and a toothpick inserted in the centers comes out almost clean, about 60 to 75 minutes. If the tops begin to brown too quickly, tent them with aluminum foil.
- Cool the cakes in the pan for 10 minutes. Turn them out and cool completely, with the tops facing up, on a wire rack.
Notes
- Ensure butter and cream cheese are at room temperature for smooth creaming and even batter texture.
- Beat butter and cream cheese until light and fluffy, about 5 minutes, to incorporate air.
- Add eggs one at a time, mixing well after each addition to maintain emulsification.
- If cake browns too quickly, tent with foil during baking to prevent overbrowning.
- Allow loaves to cool in pans for 10 minutes before removing to finish cooling completely on a wire rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Serving | 12people | |
| Calories | 605kcal | 30% |
| Carbohydrates | 74g | 25% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 163mg | 54% |
| Sodium | 483mg | 20% |
| Sugar | 50g | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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