Cream Cheese Pound Cake
User Reviews
5
Cream Cheese Pound Cake
Description
Cream Cheese Pound Cake blends cream cheese and butter beaten until smooth with sugar to create a fluffy yet dense batter. Cake flour provides a tender texture, while buttermilk adds moisture and a slight tang. The batter is baked in a bundt pan at a moderate temperature, ensuring even cooking and a golden outer crust. Cooling in the pan before removal helps maintain its shape.
The flavor is rich with creamy undertones complemented by vanilla extract. The texture is firm enough to slice neatly with a soft, moist interior. Its straightforward profile makes it suitable for serving plain, with tea, or as a base for simple toppings like fresh fruit or glaze.
This cake requires careful mixing to incorporate all ingredients evenly without overworking the batter. Using cake flour rather than all-purpose flour is recommended to avoid a dense texture. The cake should be allowed to cool completely before dusting with powdered sugar for a refined finish.
Ingredients
- 8 ounces cream cheese 1 package at room temperature
- 1 1/2 cups butter room temperature, salted
- 3 cups granulated sugar
- 6 egg room temperature, large
- 1 1/2 teaspoon vanilla extract
- 3 cups cake flour you can use all-purpose flour but the cake will be denser
- 1/4 cup buttermilk room temperature
- powdered sugar for dusting
Instructions
- Preheat oven to 325°F.
- Spray a large 10-inch bundt pan with non-stick spray.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth, about 3 minutes.
- Gradually add the sugar, one cup at a time, and mix until light and fluffy. Stop to scrape the bottom and sides of the pan.
- Add the eggs, one at a time, mixing well after each addition, and finally stir in the vanilla extract.
- With the mixer running on low speed, add the cake flour and mix just until combined.
- Pour in the buttermilk and mix it by hand until just incorporated. Use a rubber spatula to scrape the sides and bottom of the bowl.
- Pour batter into the prepared bundt pan, do NOT fill it to the brim. Bake for 1 hour and check for doneness, insert a toothpick into the center of the cake, if it comes out with a few crumbs, but no wet batter, the cake is done. If needed bake it for 20 minutes more.
- Remove the cake and place it on a wire rack to cool to room temperature. Dust with powdered sugar before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 74g | 25% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 288mg | 12% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
| Vitamin A | 941IU | 19% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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