Cream Cheese Pound Cake
User Reviews
4.9
63 reviews
Excellent
Cream Cheese Pound Cake
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This cream cheese pound cake is everything you can imagine: delicious with a dense, tight, moist crumb and a puckery lemon glaze that's the perfect foil to all that richness.
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Ingredients
For the cream cheese pound cake
- Vegetable oil cooking spray or butter
- 3 cups all-purpose flour
- 2 teaspoons fine sea salt
- 3 sticks (12 oz) unsalted butter room temperature
- 8 ounces full fat cream cheese room temperature
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
For the tart lemon glaze (optional, but don't pass it up)
- 2 cups confectioners’ sugar
- 1/4 cup lemon juice
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Instructions
Make the pound cake
- Preheat the oven to 350°F (180°C). Generously coat two 9-by-5-inch metal or ceramic loaf pans with cooking spray or butter.
- In a medium bowl, whisk together the flour and salt.
- In the bowl of a stand mixer on high speed or in a large bowl with a handheld electric mixer on high, beat the butter and cream cheese until smooth, 1 to 3 minutes. Gradually add the sugar, beating until the mixture is pale and fluffy, 4 to 8 minutes. Add the eggs, 1 at a time, beating well after each addition. Mix in the vanilla.
- Turn the mixer to low speed and then add the flour mixture in 2 batches, beating until just combined after each addition, about 1 minute.
- Divide the batter between the 2 prepared pans. Tap the pans on the counter and smooth the tops with an offset spatula. Bake until golden and a cake tester comes out with a few crumbs attached, 65 to 80 minutes. If the tops of the cakes seem to be browning too quickly, tent them with foil. Transfer the pans to a wire rack to cool for about 10 minutes. Then carefully turn the cakes out onto a wire rack to cool completely, about 2 hours. (The pound cakes can be wrapped in plastic and stored at room temperature for up to 3 days or frozen for up to 3 weeks. Thaw the wrapped cakes at room temperature before unwrapping and slicing.)
Make the glaze
- In a medium bowl, whisk together the confectioners’ sugar and lemon juice until smooth.
- Set a rack over a parchment-lined baking sheet. Pour the lemon glaze, if using, over the pound cakes, letting it drip down the sides. Let rest until the glaze sets, 30 to 60 minutes. Slice. Devour. Repeat.
Nutrition Information
Show Details
Serving
1slice
Calories
414kcal
(21%)
Carbohydrates
57g
(19%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
105mg
(35%)
Sodium
293mg
(12%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 414kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 293mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
63 reviews
Excellent
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