For a wonderfully rich, moist, and flavorful dessert, this cream cheese pound cake is the answer.
Everyone loves a good pound cake, but throw in some cream cheese, and you have a game-changer.
It guarantees richness and a melt-in-your-mouth pound cake experience.
Cream Cheese Pound Cake
Traditional pound cake immediately comes to mind when you think of classic desserts.
Born in the 1700s, it has a simple formula: a pound each of butter, sugar, eggs, and flour.
But as with all great things, there’s always room for a twist.
Enter cream cheese. This ingredient takes the iconic pound cake and turns it into something even more extraordinary.
It infuses the cake with unparalleled moistness and adds a delightful tang.
And don’t worry, you won’t taste the cheese. It’s all about the velvety texture it brings.
Prepare to be wowed by this modern take on a beloved classic.
Ingredients
Here’s what you’ll need to make a classic cream cheese pound cake:
- All-Purpose Flour – Serving as the cake’s backbone, all-purpose flour provides structure. It ensures the pound cake holds its dense yet soft consistency.
- Cream Cheese – Beyond its rich flavor, full-fat, brick-style cream cheese prevents dryness. It gives the cake an irresistibly moist texture.
- Butter – Integral to pound cake, butter acts as a flavorful foundation, enhancing the overall richness of the cake.
- Granulated Sugar – It’s essential for sweetness and flavor balance. Sugar adds flavor and aids in the creaming process. It’s vital for the cake’s texture.
- Vanilla Extract – A dash of vanilla extract brings in a sweet aroma, complementing and elevating the flavors of the cake.
- Eggs – They bind the ingredients together and impart a richness that defines a classic pound cake.
How to Make Cream Cheese Pound Cake
Every memorable dessert starts with a proven recipe. Let’s break it down step by step:
1. Prepare your pan. Preheat the oven to 325 degrees Fahrenheit. Grease a 10-inch bundt or tube pan with shortening or butter and lightly coat it with flour. This ensures an easy cake release.
2. Cream the ingredients. First, cream the softened butter and cream cheese until smooth. Next, gradually pour in the sugar and beat until fluffy. Beat in the eggs, one by one. Last, mix in the vanilla.
3. Add the flour. You want to be very gentle in mixing once the flour is added. Use a rubber spatula to combine the ingredients. Stop mixing as soon as you no longer see streaks of flour.
4. Pour and bake. Pour the batter into the prepared pan. Bake it for 1 hour and 20 minutes. Start checking for doneness at 1 hour. It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
5. Let it cool. Let the cake cool in the pan for 2 hours, and then invert it onto a serving plate to cool completely. The cake will still be soft and tender from the oven’s heat. If you remove it too soon, it can break apart or become misshapen.
6. Slice, serve, and enjoy! Top it with whipped cream, a chocolate glaze, or a dusting of powdered sugar if desired.
Tips for the Best Pound Cake
Baking the best cream cheese pound cake is all about precision and the right ingredients. Let’s break it down:
- Room temperature is best. This includes your butter, cream cheese, and eggs. Room-temperature dairy ingredients ensure a smoother batter and better cake texture.
- Quality is key. The quality of butter and cream cheese significantly affects the taste.
- Don’t over-mix the flour. Mixing just until combined preserves the cake’s desired texture.
- Grease it up! Thoroughly grease your Bundt or tube pan. This helps in easy removal of the cake after baking.
- Bake it low and slow. Pound cakes are best baked at 325 degrees Fahrenheit. You can also cover the pan with foil to prevent the cake from browning too quickly.
- Proper positioning is a must. Position the cake in the center of the oven. Central positioning ensures even baking.
Variations
Experiment with these variations to add a unique touch to your cream cheese pound cake.
- Lemon. Add the zest of one lemon to the batter for a refreshing touch. Pair it with a simple lemon glaze for a zesty finish. Great for warm days!
- Raspberry. Toss in fresh or frozen raspberries into the batter. Top the baked cake with a raspberry sauce or cream cheese frosting for an added touch.
- Chocolate. Mix in chocolate chips or cocoa powder for a chocolatey twist. A light chocolate drizzle on top can complete the look.
- Pumpkin. For a seasonal flair, stir in some pumpkin puree and a hint of pumpkin pie spice.
Topping Ideas
Dress up your dessert with these tasty topping suggestions.
- Blueberry Sauce. Drizzle your cake with this vibrant blueberry sauce. It offers a delightful balance of tangy sweetness. It’s like a summer day on a plate.
- Whipped Cream. A classic for a reason, light and airy whipped cream adds a delightful cloud-like finish, letting every bite melt in your mouth.
- Chocolate Glaze. Drench your pound cake in decadence with this rich and luscious chocolate glaze. Every bite becomes a chocolatey indulgence.
- Cinnamon Glaze. Spice things up a notch! An aromatic cinnamon glaze brings warmth and a touch of cozy comfort to your pound cake.
- Powdered Sugar. Keep it elegant and simple. A dusting of powdered sugar offers a snowy finish, making your pound cake even more irresistible.
How to Store & Freeze
Have some leftover pound cake? Here’s how to keep it fresh:
To Store at Room Temperature: Wrap the cake or slices in plastic wrap or pop them in an air-tight container. They’ll stay fresh for about 4-5 days.
To Store in the Fridge: If it’s warm or humid where you are, it’s better to play it safe and keep the cake in the fridge. It’ll keep for about a week.
To Freeze: If you’re planning to save some for later, double-wrap the pound cake in plastic wrap and foil, then place it in a freezer bag. You can freeze the cake for a good 4-6 months.
When the craving strikes, let it thaw in the fridge overnight, and you’re all set!
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Cream Cheese Pound Cake (Easy Recipe)
14
servings20
minutes1
hour20
minutes525
kcalThis cream cheese pound cake is sweet, moist, and delicious! The addition of cream cheese adds a tang to take traditional pound cake over the top.
Ingredients
1 1/2 cups butter, softened
1 (8-ounce) package cream cheese, softened
3 cups granulated sugar
6 eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Grease and flour a 10-inch bundt or tube pan.
- Cream the softened butter and cream cheese with an electric mixer until smooth. Gradually pour in the sugar and beat until fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
- Add the flour and gently mix with a spatula to combine.
- Pour the batter into the prepared pan. Bake it for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness at 1 hour.
- Let the cake cool in the pan for 2 hours, and then invert it onto a serving plate to cool completely.
- Slice, serve, and enjoy!
