In case you are on the lookout for the right cream cheese pound cake recipe that seems buttery, moist, and dense each time, add this year-round crowd-pleaser to your record! Utilizing solely 7 easy components, this simple cream cheese pound cake will rapidly turn out to be your favourite; serve plain with a sprinkle of powdered sugar or provide up do-it-yourself whipped cream and berries, or a drizzle of salted caramel or fudge sauce.
I think about a extremely good pound cake to be an important for everybody’s recipe field or binder; if flavored the appropriate manner, it may well stand by itself, however may also be dressed up with toppings or minimize as much as layer in a trifle. Whether or not you’re on the lookout for a weeknight dessert or one thing everybody will love for a vacation or birthday celebration, this cream cheese pound cake won’t ever allow you to down!
It’s extremely easy to make and whereas a regular pound cake doesn’t include cream cheese, it actually provides such an amazing quantity of moisture, tenderness, and taste, making it, in my view, the very best ever. That is by far my absolute favourite pound cake recipe!
What precisely is a pound cake?
The primary traces of pound cake recipes are in northern Europe within the 1700s and it has grown throughout the globe since. A cake that required equal components of flour, butter, sugar, and eggs was simple to recollect in a time the place many couldn’t learn a standard cookbook. It required nothing greater than a spoon and a few elbow grease within the kitchen. A whole lot of years later, almost each area is making its personal model of this moist, dense cake.
In some French-speaking nations, rum is added as a Christmas Eve custom. In each Mexico and Germany, dried fruit and liquor are added. I’ve another variation concepts under, they usually’re all phenomenal! Cream cheese pound cake is an American twist on the traditional, and it’s downright scrumptious.
Many trendy recipes, together with this one, regulate the unique one pound-only proportions to accommodate another components (like cream cheese!).
Substances for cream cheese pound cake
It’s tremendous essential for the feel of the cake that the butter, cream cheese, and eggs be at room temperature earlier than you begin mixing the cake higher. This ensures that all the things can emulsify and incorporate totally, which supplies us that moist, dense, and scrumptious cake!
- Butter – The constructing block for each buttery, scrumptious pound cake. Since a lot of the flavour comes by, I at all times advocate utilizing a high-quality butter right here; I really like Kerrygold.
- Cream Cheese – This helps create a stunningly moist pound cake. Use full-fat cream cheese right here; it has much less water content material than low-fat alternate options, which ensures a cake that can by no means be dry.
- Eggs – They maintain all the things collectively! Be sure they’re at room temperature, too.
- Cake Flour – Cake flour has much less protein than all-purpose flour, which makes for a lighter crumb. I don’t advocate substituting all-purpose flour, because the cake shall be heavy and dense. Should you can’t get your arms on cake flour, you should utilize my substitution trick right here.
- Sugar – Common, granulated sugar is what we’re utilizing.
- Vanilla Extract & Salt – For unbelievable taste!
Find out how to make cream cheese pound cake
- Generously grease (I believe shortening works finest!) and flour a regular 12-cup Bundt pan. Ensure that the pan holds 10 to 12 cups of batter; I’ve linked to my favourite traditional pan, however I additionally love this swirl one, too!
- Beat the butter and cream cheese collectively till they’re fully mixed and completely easy. This may take a few minutes, simply make sure the combination is tremendous easy earlier than continuing.
- Beat within the sugar till your complete combination is mild and fluffy. You actually need to aerate the combination and guarantee it’s mild as a cloud earlier than including the eggs; this could take about 5 minutes or so.
- Add eggs separately, scraping the edges between every egg. Since they’re room temperature, they need to incorporate rapidly, which helps us to not overmix the batter!
- Step by step add the cake flour on low pace till virtually fully included, then add the vanilla and salt. We combine solely till all the things has mixed, now not.
- Spoon into the ready pan and gently unfold into a good layer.
- Bake for 75 to 90 minutes at 325 levels, or till a knife or toothpick comes out clear.
- Cool, then end up. Let the cake cool within the pan for about quarter-hour, and switch it out onto a cooling rack to chill fully.
Variations and toppings
Whereas this cream cheese pound cake completely stands by itself (and I LOVE it that manner!), there are various methods you’ll be able to change up the flavors and costume it up for serving to fit your tastes:
- Many traditions add rum to the batter – particularly round Christmas!
- Bakers in Germany typically add dried fruit and crushed walnuts to their extra conventional pound cake.
- The Venezuelan ponqué is soaked in wine and topped with candy icing.
- A easy glaze or royal icing goes superbly on this pound cake and including a lemon or orange extract to that can give it a totally completely different taste! The icing from my Cranberry Pound Cake with Orange Glaze is superior on this as effectively!
- Contemporary or frozen berries may be added to the batter, and the entire thing is wonderful topped with some do-it-yourself whipped cream.
- Mud the highest with powdered sugar or drizzle with salted caramel sauce or scorching fudge sauce.
Storing and freezing directions
- Storage: The cake may be stored, wrapped tightly with plastic wrap or in an hermetic container, at room temperature for as much as 4 days or within the fridge for as much as 1 week.
- Freezing Directions: Wrap the cake tightly in two layers of plastic wrap, then a layer of aluminum foil. Freeze for as much as 3 months. Thaw within the fridge in a single day, then convey to room temperature earlier than slicing and serving.
Extra scrumptious pound cake recipes
I’d completely like it should you made this cream cheese pound cake; should you do, please cease again and depart a score and let me know the way you appreciated it! ENJOY! 😍
In case you are on the lookout for the right cream cheese pound cake recipe that seems buttery, moist, and dense each time, add this year-round crowd-pleaser to your record!
1½
cups
unsalted butter
(at room temperature)
8
ounces
cream cheese
(at room temperature)
3
cups
granulated sugar
6
eggs
(at room temperature)
3
cups
cake flour
(sifted)
2
teaspoons
vanilla extract
¼
teaspoon
salt
Preheat oven to 325 levels F. Grease and flour a standard-size 12-cup Bundt pan.
Utilizing an electrical mixer, beat the cream cheese and butter on medium pace till mixed and delicate, about 2 minutes. Add the sugar proceed to beat on medium pace, scraping the bowl a couple of times, till the combination could be very mild and fluffy, about 5 minutes. Add the eggs separately, beating till every one is totally included earlier than including the subsequent. Scrape down the edges of the bowl, scale back the pace to low, and regularly add the flour till it has all been mixed. Add the vanilla extract and salt and blend on low pace till included, about 1 minute.
Spoon the batter into the ready pan and gently unfold to the perimeters of the pan in a good layer.
Bake for 1¼ to 1½ hours, or till a skinny knife inserted into the middle of the cake comes out clear. Enable the cake to chill within the pan for quarter-hour, then flip it out onto a wire cooling rack and permit to chill fully earlier than serving. Leftovers may be wrapped in plastic wrap or positioned in an hermetic container and saved at room temperature for as much as 4 days, or within the fridge for as much as 1 week.
- Tools: 10 to 12 cup Bundt pan
- Cream Cheese: Use full-fat cream cheese for the richest, moistest pound cake.
- Cake Flour: Don’t substitute all-purpose flour right here. Cake flour is available in all supermarkets, but when it’s worthwhile to substitute, see how to take action right here.
- Loaf Pan Possibility: To bake in a loaf pan, grease two 9×5-inch loaf pans, divide the batter between them, and bake at 325 levels for about 60 minutes.
- Serving Solutions: Plain / Sprinkled with powdered sugar / whipped cream and berries / salted caramel sauce / scorching fudge sauce
- Storage: The cake may be stored, wrapped tightly with plastic wrap or in an hermetic container, at room temperature for as much as 4 days or within the fridge for as much as 1 week.
- Freezing Directions: Wrap the cake tightly in two layers of plastic wrap, then a layer of aluminum foil. Freeze for as much as 3 months. Thaw within the fridge in a single day, then convey to room temperature earlier than slicing and serving.
Dietary values are primarily based on one serving
Energy: 608kcal
Fats: 32g
Saturated fats: 19g
Ldl cholesterol: 164mg
Sodium: 145mg
Potassium: 95mg
Carbohydrates: 74g
Fiber: 1g
Sugar: 51g
Protein: 8g
Vitamin A: 1082%
Calcium: 42%
Iron: 1%
Did you make this recipe?
Depart a evaluate under, then snap an image and tag @thebrowneyedbaker on Instagram so I can see it!
