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Cream Cheese Pound Cake

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Cream Cheese Pound Cake is a classic Southern dessert known for its rich, buttery flavor and moist, dense texture. The addition of cream cheese imparts a subtle tanginess, elevating the traditional pound cake to new heights.

Ingredients

Scale
  • 1½ cups (340g) unsalted butter, softened to room temperature
  • 8 ounces (226g) full-fat cream cheese, softened to room temperature
  • 3 cups (600g) granulated sugar
  • 6 large eggs, at room temperature
  • 3 cups (375g) cake flour, sifted
  • 2 teaspoons vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  1. Preheat Oven:
    • Preheat your oven to 325°F (163°C).
    • Generously grease and flour a 10-inch (12-cup) Bundt pan to prevent sticking.
  2. Cream Butter and Cream Cheese:
    • In a large mixing bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes.
  3. Add Sugar:
    • Gradually add the granulated sugar, beating on medium speed until light and fluffy, approximately 5 minutes.
  4. Incorporate Eggs:
    • Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
  5. Combine Dry Ingredients:
    • In a separate bowl, whisk together the sifted cake flour, baking powder, and salt.
  6. Add Dry Ingredients to Wet Mixture:
    • Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
    • Stir in the vanilla extract.
  7. Pour Batter into Pan:
    • Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even baking.
  8. Bake:
    • Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center comes out clean.
    • If the top begins to brown too quickly, tent it with aluminum foil halfway through baking.
  9. Cool:
    • Remove the cake from the oven and allow it to cool in the pan on a wire rack for 10 minutes.
    • Carefully invert the cake onto the wire rack and let it cool completely before serving.

Notes

  • Room Temperature Ingredients: Ensure that the butter, cream cheese, and eggs are at room temperature before beginning. This helps create a smooth batter and results in a better-textured cake.
  • Cake Flour Substitute: If you don’t have cake flour, you can make a substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons of it, and replacing those 2 tablespoons with cornstarch. Sift together before using.
  • Serving Suggestions: This pound cake is delicious on its own, but you can also serve it with fresh berries, a dollop of whipped cream, or a drizzle of lemon glaze for added flavor.

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