Who doesn’t love a rich, moist pound cake? This Cream Cheese Pound Cake is a delightful twist on the classic recipe, offering a creamy texture and a hint of tanginess from the cream cheese.
Perfect for any occasion, this cake is sure to impress your family and friends.
Table of Contents
What is Cream Cheese Pound Cake?
Cream Cheese Pound Cake is a variation of the traditional pound cake, incorporating cream cheese into the batter.
This addition not only adds a subtle tangy flavor but also makes the cake incredibly moist and tender. Originating from the Southern United States, this cake has become a beloved dessert across the country.
Why You’ll Love this Recipe
This recipe holds a special place in my heart because it combines the simplicity of a classic pound cake with the richness of cream cheese.
The result is a cake that’s both comforting and indulgent, making it perfect for any gathering or just a cozy night in.
Other Cake Recipes
Ingredients
- 4 oz cream cheese (room temperature): Adds a rich, creamy texture and a slight tanginess to the cake, making it moist and flavorful.
- ¾ cup unsalted butter (room temperature): Provides a buttery richness and helps create a tender crumb.
- 1 ¼ cups granulated sugar: Sweetens the cake and helps achieve a golden-brown crust.
- 3 large eggs: Adds structure and moisture to the cake, ensuring a tender and fluffy texture.
- 1 tsp vanilla extract: Enhances the overall flavor with a warm, aromatic note.
- 1 ½ cups cake flour: Creates a fine, tender crumb due to its lower protein content compared to all-purpose flour.
- ½ tsp baking powder: Helps the cake rise, giving it a light and airy texture.
- ½ tsp salt: Balances the sweetness and enhances the flavors of the other ingredients.
Substitutions & Additions
- Butter: You can use salted butter, but be sure to reduce the added salt in the recipe.
- Cake Flour: If you don’t have cake flour, you can use all-purpose flour, but the texture may be slightly different.
- Vanilla Extract: Feel free to experiment with other extracts like almond or lemon for a unique twist.
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How to Make this Recipe
Preheat the oven: Set your oven to 325° F and prepare a loaf pan by spraying it with non-stick cooking spray or lining it with parchment paper.
Cream the ingredients: In the bowl of a stand mixer, or a large bowl with a hand mixer, add the cream cheese, butter, and sugar. Cream together on medium speed until light and fluffy; about 4-5 minutes.
Add eggs and vanilla: Add the eggs and vanilla and beat in, scraping down the sides, until uniform consistency; about 1-2 minutes.
Combine dry ingredients: Add the cake flour, baking powder, and salt; mixing together until just combined and there are no more streaks of flour in the batter. The batter will be thick.
Bake: Scoop the batter into the prepared loaf pan and spread it into the corners. Bake at 325° F for 50-60 minutes or until a toothpick inserted into the center comes out clean or with only a few crumbs.
Cool and serve: Allow the cake to cool in the pan for 30 minutes before removing. Sprinkle with powdered sugar, if desired, slice, and serve.
Cooking Tips & Tricks
Room Temperature Ingredients: Make sure your cream cheese and butter are at room temperature for easier mixing and a smoother batter.
Mixing: Avoid over-mixing the batter once you add the flour to keep the cake tender.
Testing for Doneness: Use a toothpick to check if the cake is done. It should come out clean or with just a few crumbs.
Serving Suggestions
Serve this Cream Cheese Pound Cake with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream.
It’s also delicious on its own with a cup of coffee or tea.
Storage Suggestions
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months.
Recipe FAQ
- Can I use low-fat cream cheese? It’s best to use full-fat cream cheese for the richest flavor and texture.
- Can I make this cake ahead of time? Yes, this cake can be made a day in advance and stored at room temperature.
- Can I add other flavors? Absolutely! Try adding lemon zest or almond extract for a different flavor profile.
More Cream Cheese Recipes
This Cream Cheese Pound Cake is a must-try for any baking enthusiast. Its rich, moist texture and delightful flavor make it a standout dessert.
Happy baking!
Cream Cheese Pound Cake
Ingredients
- 4 oz cream cheese room temperature
- ¾ cup unsalted butter room temperature
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ cups cake flour
- ½ tsp baking powder
- ½ tsp salt
Instructions
- Preheat the oven to 325° F and spray a loaf pan with non stick cooking spray or line with parchment paper.
- In the bowl of a stand mixer, or a large bowl with a hand mixer, add the cream cheese, butter, and sugar. Cream together on medium speed until light and fluffy; about 4-5 minutes.4 oz cream cheese, 3/4 cup unsalted butter, 1 1/4 cups granulated sugar
- Add the eggs and vanilla and beat in, scraping down the sides, until uniform consistency; about 1-2 minutes.3 large eggs, 1 tsp vanilla extract
- Add the cake flour, baking powder, and salt; mixing together until just combined and there is no more streaks of flour in the batter. Batter will be thick.1 1/2 cups cake flour, 1/2 tsp baking powder, 1/2 tsp salt
- Scoop batter into prepared loaf pan and spread into the corners. Bake at 325° F for 50-60 minutes or until a toothpick inserted into the center comes out clean or with only a few crumbs.
- Allow to cool in the pan for 30 minutes before removing. Sprinkle with powdered sugar, if desired, slice and serve.
My family loved this!