Hello, baking enthusiasts! If you’re a fan of rich, buttery, and indulgently soft desserts, this Cream Cheese Pound Cake recipe is for you. This cake combines the smooth tanginess of cream cheese with a velvety, dense crumb that’s perfect for any occasion. Whether you’re serving it as a centerpiece dessert or enjoying a slice with your morning coffee, this pound cake will leave everyone asking for seconds. Let’s get baking!
Introduction
Cream Cheese Pound Cake is a timeless classic in the world of baking. Known for its dense yet soft texture and irresistible flavor, this cake originated from traditional pound cakes, which were made using a pound each of butter, sugar, eggs, and flour. This modern version takes it to the next level by incorporating cream cheese, resulting in a rich, moist cake with a tangy undertone. Perfect for holidays, birthdays, or casual gatherings, this cake is versatile enough to be dressed up with glazes or toppings, yet satisfying enough to stand alone.
Ingredients
To create this delectable Cream Cheese Pound Cake, you’ll need:
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 3 cups all-purpose flour
- 3 cups sugar
- 6 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¼ tsp salt
These simple pantry staples come together to make an unforgettable cake with an incredibly smooth and tender crumb.
How to Make Cream Cheese Pound Cake
Here are the steps to make your own Cream Cheese Pound Cake:
- Preheat the Oven: Begin by preheating your oven to 325°F (165°C). Grease and flour a bundt pan to ensure the cake releases easily after baking.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, cream together the butter, cream cheese, and sugar using an electric mixer. Beat on medium speed until the mixture is light and fluffy, which should take about 4-5 minutes.
- Add Eggs: Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure an even mixture.
- Add Extracts: Stir in the vanilla and almond extracts, which add depth and complexity to the flavor profile of the cake.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until smooth. Be careful not to overmix, as this can affect the texture of the cake.
- Prepare the Batter for Baking: Pour the batter into the prepared bundt pan, spreading it evenly with a spatula to ensure a smooth top.
- Bake: Place the bundt pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully baked without being overdone.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing and serving.
Helpful Tips
- Room Temperature Ingredients: Ensure the butter, cream cheese, and eggs are at room temperature before starting. This helps create a smooth, lump-free batter.
- Use Quality Ingredients: High-quality butter, cream cheese, and vanilla extract can elevate the flavor of this cake.
- Avoid Overmixing: Once you add the flour, mix just until combined to prevent a dense texture.
Cooking Tips
- Prevent Sticking: Grease the bundt pan thoroughly with butter or nonstick spray, then dust with flour to prevent sticking.
- Even Baking: Place the bundt pan on the middle rack of the oven to ensure even heat distribution.
- Storage: This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Serving Suggestions
Enjoy this Cream Cheese Pound Cake on its own or with a variety of toppings. Serve it with fresh berries, a dollop of whipped cream, or a drizzle of lemon or chocolate glaze for added indulgence. Pair it with coffee, tea, or a glass of milk for the perfect accompaniment.
Nutritional Information
Here’s a quick overview of the nutritional content per slice of Cream Cheese Pound Cake:
- Calories: 450
- Carbohydrates: 57g
- Protein: 6g
- Fat: 22g
- Saturated Fat: 13g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Cholesterol: 125mg
- Sodium: 150mg
- Potassium: 75mg
- Fiber: 1g
- Sugar: 38g
- Vitamin A: 12%
- Vitamin C: 0%
- Calcium: 3%
- Iron: 6%
Storage and Leftovers
Room Temperature: Wrap the cake in plastic wrap or store it in an airtight container for up to 3 days.
Refrigeration: For longer storage, refrigerate the cake for up to a week. Allow it to come to room temperature before serving.
Freezing: Slice the cake into individual servings, wrap each piece in plastic wrap, and store them in a freezer-safe container for up to 3 months. Thaw slices at room temperature when ready to enjoy.
Frequently Asked Questions (FAQs)
Can I make this cake without almond extract?
Yes, you can substitute the almond extract with additional vanilla extract or leave it out entirely if you prefer a pure vanilla flavor.
Can I use a different pan instead of a bundt pan?
Absolutely. You can bake this cake in two loaf pans, adjusting the baking time to approximately 50-60 minutes.
Can I add mix-ins to the batter?
Yes, try adding chopped nuts, dried fruit, or chocolate chips to the batter for a fun twist.
Related Recipes
If you love this Cream Cheese Pound Cake, try these delicious recipes next:
- Slow Cooker Tomato Tortellini Soup
- Ravioli Soup Recipe
- Tuxedo Cheesecake Recipe
- Honey Roasted Carrots Recipe
Conclusion
There you have it—the ultimate Cream Cheese Pound Cake recipe! Its buttery richness, creamy tang, and dense texture make it the perfect dessert for any occasion. This cake is easy to prepare, yet its flavor and presentation make it feel truly special. Whether you serve it plain or with toppings, it’s guaranteed to be a hit with your family and friends. Try this recipe today and savor every luscious bite!