January 25, 2024

Cream Cheese Pound Cake

Indulging in a slice of cream cheese pound cake is like savoring a piece of culinary heaven. This classic dessert has stood the test of time, delighting taste buds with its rich, moist texture and a decadent flavor that makes it a favorite among cake enthusiasts.

The history of pound cake dates back centuries, with its name reflecting its original recipe proportions—one pound each of butter, sugar, eggs, and flour. As culinary traditions evolved, variations emerged, and one such adaptation introduced cream cheese into the mix, elevating the pound cake to new heights. The addition of cream cheese not only enhanced the flavor but also contributed to the cake’s moist and dense consistency.

Cream Cheese Pound Cake Recipe

Ingredients:

1 cup (2 sticks) unsalted butter, softened

8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

1 teaspoon vanilla extract

Instructions:

Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 10-inch tube pan to prevent sticking.
Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. This step is crucial for the texture of the pound cake, so make sure to beat until well combined.

Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, beating continuously until the mixture is light and fluffy.
Incorporate Eggs: Add the eggs one at a time, beating well after each addition. This helps in creating a smooth and uniform batter.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to maintain the cake’s tender texture.

Add Vanilla Extract: Stir in the vanilla extract, ensuring it is evenly distributed throughout the batter. The vanilla enhances the overall flavor of the cake.
Fill the Pan: Pour the batter into the prepared pan, spreading it evenly. Tap the pan on the counter a few times to remove any air bubbles.
Bake: Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary, so start checking for doneness around the 60-minute mark.

Cooling: Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
Serve: Once the cream cheese pound cake is completely cooled, slice and serve. You can dust it with powdered sugar, drizzle with a simple glaze, or enjoy it plain.
Optional: Get creative with variations by adding citrus zest, nuts, or a swirl of fruit compote to the batter before baking.