Cream Cheese Pound Cake Recipe
User Reviews
5
Cream Cheese Pound Cake Recipe
Description
The Cream Cheese Pound Cake Recipe combines softened unsalted butter and cream cheese creamed with sugar, eggs, and vanilla to produce a smooth, rich batter. The addition of baking powder and salt helps create a slightly lifted, tender texture despite the pound cake's customary density. Using a bundt pan coated in sugar before adding batter results in a lightly crisped outside crust. Baking at 325 degrees Fahrenheit allows gentle, even cooking while keeping the interior moist.
The flavor is subtly sweet with a creamy undertone from the cream cheese, balanced by vanilla and tender crumb from the flour. The sugar coating adds a slight crunch on the cake's surface. The cake is especially suited to being sliced thinly and enjoyed on its own or with a light spread.
For an even surface when serving, if the cake domes or rises unevenly, level the top after baking before flipping it out of the pan. This helps the cake rest stably on a serving stand.
Ingredients
- 1 1/2 cups unsalted butter softened (3 sticks
- 8 ounces cream cheese softened
- 3 cups granulated sugar divided
- 6 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups all-purpose flour (stir in bag, spoon in cup, level)
Instructions
- Set out the butter, eggs, and cream cheese to come to room temperature. Preheat the oven to 325 degrees F. Move one oven rack to the center of the oven and remove any racks above it.
- Pull out a standard 12-cup capacity bundt pan. Grease the bundt pan with extra butter or shortening, then scoop 1/4 cup sugar into the pan and shake it around until the fat is well coated in sugar. Dump out any excess sugar. Set aside.
- Place the softened butter and cream cheese in the bowl on an electric. Beat on high until the mixture is totally smooth. Scrape the bowl with a rubber spatula, then add the remaining 2 3/4 cups sugar. Beat on high again for 3-5 minutes to cream the ingredients until very light and fluffy. Scrape the bowl again.
- Turn the mixer on low and beat in the eggs, vanilla extract, baking powder, and salt. Then slowly add the flour a little at a time, until fully combined. Once the batter is smooth, turn off the mixer, as to not overmix the batter.
- Scoop the batter into the prepared pan. Bake on the center rack for 80-90 minutes. After 80 minutes, test the cake by inserting a toothpick deep into the center of the cake. If it comes out clean, take the pound cake out of the oven.
- Let the cream cheese pound cake rest in the pan for 15 minutes. Then carefully flip the cake onto a platter or baking rack.
Notes
- Ensure butter, cream cheese, and eggs are at room temperature for smooth creaming and batter consistency.
- Level the top of the cake after baking to help it rest evenly on a plate or cake stand.
- Using a bundt pan coated with sugar adds a sweet, textured crust that complements the tender cake inside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 4445 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 444.5kcal | 22% |
| Carbohydrates | 56.92g | 19% |
| Protein | 6.39g | 13% |
| Fat | 21.68g | 33% |
| Saturated Fat | 12.92g | 65% |
| Cholesterol | 132.51mg | 44% |
| Sodium | 245.64mg | 10% |
| Potassium | 119.79mg | 3% |
| Fiber | 0.63g | 3% |
| Sugar | 38.51g | 77% |
| Vitamin A | 724.88IU | 14% |
| Calcium | 52.34mg | 5% |
| Iron | 1.52mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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