Cream Cheese Pound Cake
User Reviews
5
Cream Cheese Pound Cake
Description
The Cream Cheese Pound Cake is a tightly textured cake combining softened butter and cream cheese beaten with sugar to achieve a light and fluffy mixture. Eggs are incorporated one at a time followed by vanilla for aromatic depth. Flour blended with cornstarch and salt is gently folded in to maintain tenderness. Baking in a bundt pan at a moderate temperature develops an even bake with a moist crumb. The cake requires a resting period in the pan before cooling completely on a wire rack to avoid crumbling.
The final product is a dense but smooth cake with a subtle tang from the cream cheese balanced by vanilla sweetness. The optional glaze made with powdered sugar, vanilla, and milk adds a thin sweet coating that can be brushed or drizzled once the cake is cooled. This cake works well sliced plain or with simple accompaniments like fresh fruit or whipped cream.
For best results, using room temperature ingredients ensures smoother batter, and beating the butter and sugar well incorporates air for slight rise. Careful flour measurement by spooning rather than scooping helps maintain the proper texture. Avoid overmixing once flour is added to prevent a dense outcome.
Ingredients
- 1 ½ cups butter softened, unsalted
- 8 ounces cream cheese softened
- 2 ½ cups granulated sugar
- 6 egg room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
Instructions
- Preheat the oven to 325°F. Grease and flour a bundt pan.
- In a stand mixer, combine butter and cream cheese on medium speed for 2 minutes. Gradually add the sugar and continue to beat for an additional 3 minutes until light and fluffy.
- Add eggs, one at a time, beating after each addition. Mix in vanilla.
- In a separate bowl, whisk together the flour, cornstarch, and salt. Slowly add the dry ingredients to the butter mixture and mix until full incorporated.
- Transfer the batter into the prepared bundt pan and spread it evenly. Bake 65-75 minutes or until a wood skewer or toothpick inserted 1" from the edge comes out clean.
- Allow the cake to rest in the pan for 5 minutes. Then remove the cake from the pan and let it cool completely on a wire rack before serving.
Notes
- Use softened butter and cream cheese at room temperature for easy blending and better texture.
- Beat butter and sugar together for several minutes to incorporate air and lighten the batter.
- Measure flour by spooning into the cup and leveling off to avoid adding too much flour.
- Add flour gently until just combined to avoid developing gluten and toughening the cake.
- Allow cake to rest briefly in the pan before removing to cool completely on a wire rack to prevent breaking.
- The optional glaze can be thinned with extra milk to achieve a desired consistency before applying on cooled cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437 | 22% |
| Carbohydrates | 51g | 17% |
| 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 | 144mg | 6% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| 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
5
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