Cream Cheese Pound Cake is a delightful dessert that has a special place in my heart and kitchen. This rich and buttery cake, with its velvety texture and subtle tang from the cream cheese, is a classic that has been enjoyed for generations. Originating in the Southern United States, this cake has become a staple at family gatherings, celebrations, and even casual afternoon teas. The combination of cream cheese and butter creates a moist crumb that melts in your mouth, making it a favorite among both young and old alike.
What I love most about cream cheese pound cake is its versatility. It can be served plain, dusted with powdered sugar, or adorned with fresh fruits and whipped cream for an elegant touch. The convenience of this recipe is another reason why it’s beloved; it requires minimal ingredients and can be whipped up in no time. Whether you’re baking for a special occasion or simply treating yourself, this cake is sure to impress with its rich flavor and delightful texture. Join me as we dive into the world of cream cheese pound cake and discover how to create this timeless treat in your own kitchen!
Ingredients:
- 1 cup (8 oz) cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk, at room temperature
Preparing the Batter
Let’s get started on this delicious cream cheese pound cake! The first step is to gather all your ingredients and make sure they are at room temperature. This helps in achieving a smooth batter and a perfectly baked cake.
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or a tube pan. This will ensure that your cake comes out easily after baking.
- In a large mixing bowl, combine the softened cream cheese and butter. Using an electric mixer, beat them together on medium speed until the mixture is light and fluffy. This should take about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is well combined.
- Gradually add the granulated sugar to the cream cheese and butter mixture. Continue to beat on medium speed until the mixture is fluffy and pale, which should take another 3-5 minutes.
- Next, add the eggs one at a time, mixing well after each addition. This helps to incorporate air into the batter, which is essential for a light and fluffy cake. Don’t forget to add the vanilla extract and almond extract (if using) during this step. Mix until everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder and salt throughout the flour.
- Now, we’ll combine the dry ingredients with the wet ingredients. Gradually add the flour mixture to the cream cheese mixture, alternating with the milk. Start with a third of the flour mixture, mix until just combined, then add half of the milk. Repeat this process, ending with the flour mixture. Be careful not to overmix; we want to keep the batter light and airy.
Cooking Process
Now that we have our batter ready, it’s time to bake this beauty!
- Pour the batter into the prepared bundt or tube pan. Use a spatula to smooth the top and ensure it’s evenly distributed in the pan.
- Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it after the 60-minute mark.
- Once baked, remove the cake from the oven and let it cool in the pan for about 15-20 minutes. This allows it to set and makes it easier to remove from the pan.
- After cooling, carefully invert the cake onto a wire rack to cool completely. If you find it’s sticking, gently run a knife around the edges to help release it.
Assembling and Serving
Now that your cake is cooled, it’s time to add some finishing touches and serve it up!
- If you’d like, you can dust the cooled cake with powdered sugar for a simple yet elegant presentation. Just use a fine mesh sieve to sprinkle the sugar evenly over the top.
- For an extra touch, consider making a glaze. You can mix 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth. Drizzle this over the cooled cake for a sweet and tangy flavor.
- Slice the cake into generous pieces and serve it on a platter. This cream cheese pound cake is perfect on its own, but you can also serve it with fresh berries or a dollop of whipped cream for an added treat.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. This cake also freezes well
Conclusion:
In summary, this Cream Cheese Pound Cake is an absolute must-try for anyone who loves a rich, moist, and flavorful dessert. The unique addition of cream cheese not only enhances the texture but also adds a delightful tang that sets it apart from traditional pound cakes. Whether you’re serving it at a family gathering, a birthday celebration, or simply enjoying a slice with your afternoon coffee, this cake is sure to impress. For serving suggestions, I recommend pairing it with fresh berries and a dollop of whipped cream for a refreshing contrast. You can also drizzle a simple glaze over the top for an extra touch of sweetness. If you’re feeling adventurous, consider adding a hint of lemon or almond extract to the batter for a delightful twist. You can even experiment with mix-ins like chocolate chips or nuts to customize it to your taste. I encourage you to give this Cream Cheese Pound Cake a try and share your experience with friends and family. I’d love to hear how it turns out for you! Don’t forget to take a moment to snap a picture and share it on social media—let’s spread the joy of baking together! Happy baking! Print
Cream Cheese Pound Cake: A Moist and Delicious Recipe to Satisfy Your Sweet Tooth
- Total Time: 100 minutes
- Yield: 12–16 servings 1x
Description
Enjoy the rich and creamy texture of this Cream Cheese Pound Cake, featuring a tender crumb and delightful flavor. Perfect for any occasion, it can be served plain or enhanced with a glaze and fresh berries for an elegant touch.
Ingredients
Scale- 1 cup (8 oz) cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk, at room temperature
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or a tube pan.
- In a large mixing bowl, combine the softened cream cheese and butter. Beat on medium speed until light and fluffy, about 3-5 minutes, scraping down the sides of the bowl occasionally.
- Gradually add the granulated sugar, continuing to beat until fluffy and pale, another 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla and almond extracts during this step.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture to the cream cheese mixture, alternating with the milk. Start with a third of the flour, mix until just combined, then add half of the milk. Repeat, ending with the flour mixture. Avoid overmixing.
- Pour the batter into the prepared bundt or tube pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Check after 60 minutes.
- Remove from the oven and let cool in the pan for 15-20 minutes.
- Carefully invert the cake onto a wire rack to cool completely, running a knife around the edges if necessary.
- Dust the cooled cake with powdered sugar for an elegant presentation.
- For a glaze, mix 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth, then drizzle over the cake.
- Slice into generous pieces and serve on a platter. Enjoy plain or with fresh berries or whipped cream.
- Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. This cake also freezes well.
Notes
- Ensure all ingredients are at room temperature for the best results.
- Feel free to customize the flavor by adding citrus zest or other extracts.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
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