Cream Cheese Pound Cake
User Reviews
5
Cream Cheese Pound Cake
Description
The Cream Cheese Pound Cake includes butter and softened cream cheese beaten together until fluffy, combined with sugar and eggs added gradually. Vanilla extract enhances flavor while baking powder provides a gentle rise. Baking at a low temperature for about an hour ensures the cake cooks evenly without drying out, resulting in a golden crust and moist interior.
This cake is suitable for slicing and serving as a simple dessert or snack. Its rich texture balances well with coffee or tea. Cooling the cake inside the pan for two hours before removing helps retain its shape and prevents breaking or crumbling.
Room temperature ingredients improve mixing quality, while adding eggs one at a time prevents overmixing. Patience during baking at a moderate temperature is key to achieve the right crumb and moisture. The cake can be stored wrapped to maintain freshness for several days.
Ingredients
- 1 ¼ cup butter 283g
- ¾ cup cream cheese softened, 90g
- 2 ½ cups sugar 500g
- 5 egg
- 1 tablespoon vanilla extract
- 3 cups flour 384g
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 300F / 149C. Grease a bundt pan and set aside.
- Beat the butter using an electric mixer until it is light and fluffy.
- Add the cream cheese and beat for another minute.
- Next, add in the sugar and mix for 5 minutes, until it is light and airy.
- Add the eggs, one a time, beating for 30 seconds to incorporate each egg is added.
- In the same bowl, add the vanilla extract, baking powder and flour and mix until just incorporated.
- Pour the batter into the bundt pan and bake for 60 minutes, or until golden brown and a toothpick inserted into the middle comes out clean.
- Allow the cake to cool for 2 hours inside the pan before removing.
Notes
- Bring all ingredients to room temperature for even mixing.
- Mix eggs one at a time and avoid overmixing to maintain a tender crumb.
- Bake low and slow at 300°F to ensure thorough cooking without dryness.
- Cool the cake in the bundt pan for at least two hours before removing to prevent breakage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 67g | 22% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 121mg | 40% |
| Sodium | 129mg | 5% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 697IU | 14% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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