Cream Cheese Pound Cake
User Reviews
4.9
Cream Cheese Pound Cake
Description
This Cream Cheese Pound Cake blends butter, cream cheese, and sugar until fluffy, then incorporates eggs and a mixture of all-purpose flour, kosher salt, and vanilla extract. The resulting batter is thick and dense but smooth, contributing to a moist, rich cake with a slight tang from the cream cheese. Baking at a moderate temperature ensures an even golden crust and a tender interior that springs back when lightly pressed.
The cake is baked in a well-greased bundt or tube pan to avoid sticking, and tapping the pan before baking helps remove air bubbles for uniform texture. Once baked, the cake can be served plain or with accompaniments like fruit or whipped cream.
For storage, the cake should be cooled completely before wrapping tightly to keep it moist. It can be kept at room temperature for up to four days or frozen for up to three months. Thawing should be done fully before slicing to maintain texture.
Ingredients
- 1 1/2 /2 cups butter room temperature, salted
- 8 ounces cream cheese room temperature
- 3 cups granulated sugar
- 6 large egg room temperature
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 325º F. Spray a 12-cup Bundt or tube pan well with baking spray, brush well with homemade cake pan release (cake goop), or grease with softened butter and dust with flour, making sure to coat well to prevent any sticking.
- 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 each is just combined. Add the flour, salt, and vanilla and beat until well blended but do not over-mix. Pour into the prepared pan. Tap the Bundt pan gently on the countertop a few times to remove any air bubbles trapped inside.
- 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, about 1 1/2 hours. If your cake is turning brown and needs longer to cook, tent it loosely with foil to prevent the crust from getting too brown. Let cool in pan for 10 minutes on a wire rack, and then turn the cake out onto the rack to cool completely.
- Remove from oven once the cake is done and let cool in pan for 10 minutes on a wire rack, and then turn the cake out onto the rack to cool completely. Slice and serve!
Notes
- Store the cake in an airtight container at room temperature for up to 4 days to maintain freshness.
- For freezing, wrap the cooled cake tightly with plastic wrap and foil, then place in a freezer bag for up to 3 months.
- Allow the frozen cake to thaw completely before slicing to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 56g | 19% |
| 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 | 351mg | 15% |
| Potassium | 74mg | 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
4.9
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