Moist Cream Cheese Pound Cake Recipe
User Reviews
5
Moist Cream Cheese Pound Cake Recipe
Description
This Moist Cream Cheese Pound Cake blends room temperature butter and full-fat cream cheese, beaten together until smooth and creamy before gradually incorporating sugar, vanilla, eggs, and a combination of cake flour, baking powder, and salt. The thick batter is baked in a prepared bundt pan at a moderate oven temperature for well over an hour, allowing the cake to develop a rich texture and even rise without cracking. The resulting pound cake is moist with a fine crumb and has a gentle sweetness balanced by vanilla and a slight tang from the cream cheese.
The pound cake suits afternoon tea or as a simple dessert on its own, sliced to showcase its smooth texture and buttery flavor. It can also be made in loaf pans with adjusted baking times for easier slicing and serving.
Practical options include substituting regular all-purpose flour with added cornstarch if cake flour is unavailable, though this may affect the texture slightly. The cake keeps well in an airtight container for a few days and freezes successfully when wrapped properly for up to three months, making it suitable for making ahead or storing leftovers.
Ingredients
- 1½ cups butter room temperature (345g, salted
- 8 ounces full-fat cream cheese room temperature (226g)
- 3 cups granulated sugar (600g)
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
- 6 egg room temperature, large
- 3 cups cake flour (354g)
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 325°F. Spray a 10-12 cup bundt pan with baking spray that has flour in it, or brush the pan with softened butter using a pastry brush and dust with flour.
- In the bowl of a stand mixer, beat butter and cream cheese on high speed for 2–3 minutes with the whisk or paddle attachment until creamy and smooth. Stop to scrape the bottom and sides of the bowl to ensure they are evenly mixed.
- Gradually add the sugar while the mixer is running and continue to beat the mixture until it is light, fluffy, and pale, about another 1-2 minutes on high speed. Mix in vanilla, then scrape the bottom and sides of the bowl again.
- Add the eggs one at a time on low speed, mixing just until combined.
- Add flour, baking powder, and salt. Mix on medium speed just until combined. The batter will be very thick.
- Pour the batter into the prepared pan and rap the pan against the counter a couple of times to remove any air bubbles.
- Bake for 75–95 minutes in the preheated oven until a skewer comes out completely clean when inserted into the thickest part of the poundcake.
- Loosely cover the pan with aluminum foil halfway through baking to prevent the top from browning too much.
- Cool for 2 hours in the pan before turning out onto a wire rack to cool completely.
- Slice and serve with homemade whipped cream and fresh fruit.
Notes
- This recipe can be baked in two 8½x4½-inch or 9x5-inch loaf pans for 60-75 minutes instead of a bundt pan.
- Substitute cake flour with regular all-purpose flour combined with 6 tablespoons of cornstarch for a similar texture.
- Store the pound cake fresh for up to 5 days in an airtight container; refrigeration or room temperature are both acceptable.
- Freeze wrapped individual slices for up to 3 months, then thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Calories | 608kcal | 30% |
| Carbohydrates | 74g | 25% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 334mg | 14% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 1082IU | 22% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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