Cream Cheese Pound Cake
User Reviews
4.9
Cream Cheese Pound Cake
Description
This pound cake recipe combines cream cheese and butter creamed together until silky, producing a dense batter that is lightened slightly by multiple eggs added gradually. Sugar incorporation creates a fluffy batter, with vanilla extract adding subtle aroma. Flour, baking soda, and salt are sifted in and mixed to maintain tenderness while ensuring proper rise and texture.
Baked at 300°F in a greased and floured bundt pan, the cake achieves an evenly baked soft crumb with a slightly golden crust. Its texture is moist and smooth due to the cream cheese, giving a rich mouthfeel compared to standard pound cakes.
The cake suits serving as a dessert or afternoon treat alongside tea or coffee. It stores well at room temperature, maintaining freshness when tightly wrapped. Alternatively, it freezes well wrapped whole or sliced, with thawing recommended overnight in the refrigerator before serving at room temperature.
Ingredients
- 1 cup butter softened, unsalted
- 8 oz cream cheese softened
- 3 cups granulated sugar
- 6 egg lightly beaten, large
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon table salt
Instructions
- Preheat oven to 300F (150C) and thoroughly grease and flour a 12-cup bundt pan. Tap out excess flour and set aside.
- In a large mixing bowl, combine butter and cream cheese and use an electric mixer (or use a stand mixer with paddle attachment) to beat on high speed until smooth and creamy.
- Scrape the sides and bottom of the bowl to make sure all ingredients are well incorporated. Add sugar and mix again, increasing speed to high and beating until light and fluffy.
- With the mixer on high speed, add one egg. Stir until completely combined, then beat another 30 seconds on medium-high speed. Repeat this process with each egg.
- Add vanilla extract and stir to combine.
- In a separate, medium sized mixing bowl, whisk together flour, baking soda, and table salt. Gradually add dry ingredients to wet, stirring until completely combined. Once combined, beat on medium speed for another minute. Batter should be smooth, silky, and light.
- Pour evenly into prepared pan and bake in 300F (150C) oven for 1 hour 35 minutes - 1 hour 40 minutes. When finished, the cake will be golden brown and a wooden skewer (not toothpick – it’s too short) inserted into the center should come out clean or with moist crumbs.
- Allow cake to cool in pan for 10-15 minutes before carefully inverting onto a cooling rack to cool completely.
- Allow to cool before serving. This pound cake is excellent plain but also may be dressed up with a dusting of powdered sugar, a topping of vanilla glaze or chocolate ganache, or a side of whipped cream and fresh berries.
Notes
- Use all-purpose flour for the preferred cake texture; cake flour can be substituted but may alter crumb.
- Wrap tightly to store at room temperature for up to five days to maintain freshness.
- The cake freezes well, either whole or sliced; thaw overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 407kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 106mg | 35% |
| Sodium | 233mg | 10% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 634IU | 13% |
| Calcium | 30mg | 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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