Cream Cheese Pound Cake

Short Description

This Cream Cheese Pound Cake is a rich, dense, and buttery dessert with a smooth, velvety texture. The addition of cream cheese gives it a slight tang, enhancing the flavor and making it incredibly moist. Perfect on its own or served with fresh berries and whipped cream, this cake is an excellent choice for any occasion.

Why You’ll Love This Recipe

• The cream cheese adds a unique depth of flavor and extra moisture.
• It has a perfectly dense yet tender crumb.
• Ideal for serving with a variety of toppings, from fruit to glaze.
• Easy to make with simple pantry ingredients.
• Keeps well for several days without drying out.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted butter
• Cream cheese
• Granulated sugar
• Eggs
• All-purpose flour
• Baking powder
• Salt
• Vanilla extract

Directions

1. Preheat your oven to 325°F (163°C) and grease a bundt or loaf pan.
2. In a large mixing bowl, beat the butter and cream cheese together until smooth and creamy.
3. Gradually add sugar, beating until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract.
6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for about 70–80 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: 12 slices
• Preparation time: 15 minutes
• Cooking time: 70–80 minutes
• Cooling time: 10 minutes

Variations

• Lemon Cream Cheese Pound Cake: Add lemon zest and a tablespoon of lemon juice for a citrusy twist.
• Chocolate Chip Pound Cake: Fold in chocolate chips before baking for a delightful treat.
• Nutty Version: Add chopped pecans or walnuts for extra crunch.
• Glazed Pound Cake: Drizzle with a simple powdered sugar glaze for added sweetness.
• Spiced Version: Add a pinch of cinnamon and nutmeg for a warm, spiced flavor.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in an airtight container for up to a week. Bring to room temperature before serving.
• Freezer: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm individual slices in the microwave for 10–15 seconds.

FAQs

How do I prevent my pound cake from drying out?

Ensure you do not overbake it, and store it in an airtight container to retain moisture.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture and richness.

Why did my pound cake sink in the middle?

This could be due to overmixing the batter or opening the oven door too soon.

Can I make this recipe in a loaf pan instead of a bundt pan?

Yes, but you may need to adjust the baking time accordingly.

How do I know when the cake is done?

Insert a toothpick into the center; if it comes out clean, the cake is ready.

Can I add fruit to the batter?

Yes, fresh berries or diced apples can be folded into the batter before baking.

What can I serve with cream cheese pound cake?

It pairs well with whipped cream, fresh berries, or a dusting of powdered sugar.

Can I use cake flour instead of all-purpose flour?

Yes, but it may result in a slightly lighter texture.

How do I get a smooth, even texture?

Make sure all ingredients are at room temperature before mixing.

What type of pan is best for this cake?

A bundt pan is ideal, but a loaf pan can also be used.

Conclusion

Cream Cheese Pound Cake is a delightful dessert that combines richness, tenderness, and a hint of tanginess. With simple ingredients and easy preparation, it is perfect for any occasion. Whether enjoyed on its own or with your favorite toppings, this cake is sure to be a crowd-pleaser.

Cream Cheese Pound Cake

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• Author: Sarra
• Prep Time: 15 minutes
• Cook Time: 80 minutes
• Total Time: 1 hour 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This cream cheese pound cake is rich, buttery, and incredibly moist with a dense yet soft texture. The addition of cream cheese gives it a slight tang and extra creaminess, making it perfect for any occasion. Serve it plain, dusted with powdered sugar, or topped with fresh fruit.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

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Instructions

• Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
• Cream butter, cream cheese, and sugar in a large bowl until light and fluffy.
• Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
• Sift together flour, baking powder, and salt. Gradually add to the batter, mixing until just combined.
• Pour batter into the prepared pan and smooth the top.
• Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Notes

• Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature for a smooth batter.
• Don’t Overmix: Overmixing the batter can result in a dense cake. Mix just until ingredients are incorporated.
• Storage: Store at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing: Wrap slices tightly in plastic wrap and freeze for up to 3 months.
• Details

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Nutrition

• Calories: ~450 kcal
• Sugar: ~38g
• Sodium: ~200mg
• Fat: ~22g
• Saturated Fat: ~13g
• Unsaturated Fat: ~7g
• Trans Fat: ~0g
• Carbohydrates: ~58g
• Fiber: ~1g
• Protein: ~6g
• Cholesterol: ~110mg

Find it online: https://lovetocookrecipes.com/cream-cheese-pound-cake/