Cream Cheese Pound Cake
User Reviews
4.6
Cream Cheese Pound Cake
Description
The Cream Cheese Pound Cake recipe uses a blend of room-temperature butter and cream cheese beaten with sugar to build a fluffy base. Eggs are incorporated one at a time, followed by flour, kosher salt, and vanilla extract, mixed just until combined to maintain a tender texture. Baking in a well-greased and floured Bundt pan at 325°F results in a golden brown cake that springs back to the touch and yields a clean toothpick test. The final cake features a rich, moist crumb with subtle tang from the cream cheese.
Its dense yet tender texture makes this pound cake suitable for slicing thick or thin. It can be lightly dusted with confectioners' sugar and served with fresh berries and whipped cream to add brightness and balance. The cake freezes well, making it convenient for make-ahead dessert preparation and storage.
Ingredients
- 1 1/2 cups butter at room temperature, salted
- 8 oz cream cheese at room temperature
- 3 cups granulated sugar
- 6 egg at room temperature, large
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
- confectioners' sugar berries and whipped cream, for serving, optional
Instructions
- Preheat the oven to 325 degrees F. Spray a 12-cup Bundt pan or tube pan well with baking spray or grease with softened butter and dust with flour, making sure to coat well to prevent any sticking. Set the pan aside.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, cream cheese, and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until well combined. Add the flour, salt, and vanilla and beat until well bended but do not overmix. Pour into the prepared pan.
- Bake until the top is golden brown, the cake springs back when lightly pressed, and a wooden toothpick inserted into the center comes out clean, 1 1/2 hours. Let the cake cool in the pan for 10 minutes on a wire rack. After 10 minutes, turn the cake out onto the rack to cool completely. Dust the cake lightly with confectioners' sugar, if using. Cut into slices and serve with berries and whipped cream, if desired.
- Note-this cake freezes beautifully. To freeze, let the cake cool completely and wrap tightly in plastic wrap and then foil. Store in a freezer bag and freeze for up to 3 months. To serve, unwrap and allow to thaw completely before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 123mg | 41% |
| Sodium | 367mg | 15% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 811IU | 16% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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