Cream Cheese Pound Cake Recipe

Introduction

This Cream Cheese Pound Cake is a rich and moist dessert that combines the smoothness of cream cheese with buttery pound cake. Its tender crumb and delicate vanilla flavor make it perfect for any occasion, whether a casual afternoon treat or a festive gathering.

Ingredients

• 1 1/2 cups unsalted butter (room temperature)
• 8 oz full-fat cream cheese (room temperature)
• 3 cups granulated sugar
• 6 large eggs (room temperature)
• 3 cups all-purpose flour
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

Instructions

1. Step 1: Bring all ingredients to room temperature.
2. Step 2: Preheat oven to 325°F (163°C) and grease a 10-inch bundt or loaf pan.
3. Step 3: Cream the butter and cream cheese together until smooth. Then beat in the sugar until the mixture is light and fluffy, about 5 minutes.
4. Step 4: Add eggs one at a time, beating well after each addition to combine fully.
5. Step 5: Mix in the vanilla extract until evenly incorporated.
6. Step 6: Sift the flour and salt together. Gradually add this to the wet mixture, mixing gently until just combined.
7. Step 7: Pour the batter into the prepared pan, smooth the top with a spatula, and tap the pan gently to release any air bubbles.
8. Step 8: Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the cake cool in the pan for 10 to 15 minutes, then turn it out onto a wire rack to cool completely.
10. Step 10: Optional: Drizzle the cake with glaze and garnish with fresh strawberries before serving.

Tips & Variations

• Make sure all ingredients are at room temperature to ensure a smooth batter and even baking.
• For a citrus twist, add 1 tablespoon of lemon or orange zest to the batter along with the vanilla extract.
• Use a bundt pan for a decorative shape, or a loaf pan for easy slicing and serving.
• If you prefer a lighter texture, swap 1 cup of flour with almond flour for a subtle nutty flavor.
• Allow the cake to cool completely before glazing to prevent the glaze from melting.

Storage

Store the pound cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze wrapped well for up to 3 months. Thaw frozen cake overnight in the refrigerator before serving. Reheat slices gently in the microwave for a few seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use reduced-fat cream cheese?

Full-fat cream cheese is recommended for the best texture and flavor. Reduced-fat versions may result in a denser, less creamy cake.

How do I know when the pound cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If there is wet batter on the toothpick, bake for a few more minutes and test again.

Cream Cheese Pound Cake Recipe

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★★★★★

4.9 from 110 reviews

• Author: anna
• Total Time: 1 hour 40 minutes
• Yield: 12 servings 1x

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Description

This classic Cream Cheese Pound Cake is rich, moist, and buttery with a delightful tang from the cream cheese. Perfect for any occasion, it features a tender crumb and a beautiful golden crust. Easy to make and buttery delicious, this pound cake can be enjoyed plain or dressed up with a glaze and fresh fruit.

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Ingredients

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Primary Ingredients

• 1 1/2 cups unsalted butter (room temperature)
• 8 oz full-fat cream cheese (room temperature)
• 3 cups granulated sugar
• 6 large eggs (room temperature)
• 3 cups all-purpose flour
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

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Instructions

1. Bring Ingredients to Room Temperature: Ensure all ingredients including butter, cream cheese, and eggs are at room temperature to help create a smooth, uniform batter.
2. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 10-inch bundt or loaf pan thoroughly to prevent sticking.
3. Cream Butter and Cream Cheese: In a large mixing bowl, beat the butter and cream cheese together until completely smooth and free of lumps.
4. Add Sugar: Gradually beat in the granulated sugar, continuing to mix for about 5 minutes until the mixture is light and fluffy.
5. Add Eggs: Add eggs one at a time, beating well after each addition to ensure even incorporation and a smooth batter.
6. Add Vanilla Extract: Mix in the vanilla extract for flavor.
7. Sift and Add Dry Ingredients: Sift together the all-purpose flour and salt to remove lumps, then slowly add the flour mixture to the wet ingredients, mixing gently until just combined.
8. Pour Batter into Pan: Transfer the batter into the prepared pan. Smooth the top and tap the pan gently on the counter to release any trapped air bubbles.
9. Bake: Place the pan in the preheated oven and bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes. Then, turn out the cake onto a wire rack to cool completely.
11. Optional Serving Suggestion: Once cooled, drizzle your pound cake with a glaze and garnish with fresh strawberries to elevate the presentation and flavor.

Notes

• Bringing ingredients to room temperature is key for a smooth batter and even baking.
• If using a bundt pan, greasing with a baking spray that includes flour is recommended.
• Check doneness early at 70 minutes as ovens vary.
• The cake can be stored in an airtight container for up to 3 days or frozen for longer storage.
• For a lighter texture, you can substitute half the all-purpose flour with cake flour.

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Cream Cheese Pound Cake, Pound Cake, Cream Cheese Cake, Classic Pound Cake, Bundt Cake, Butter Cake