Well, let me tell you, when it’s classic desserts we’re talking about, few things hit the spot like a nicely baked pound cake. Add to that cream cheese, and you have yourself a very rich, moist, and totally unforgettable dessert. Be it afternoon tea, dinner with guests, or a special celebration with your favorite people, this Cream Cheese Pound Cake is perfect for any occasion.
In this post, I’ll walk you through everything you need to create this classic pound cake, from the ingredients that make it so special to the essential techniques for perfecting its buttery texture.
What Makes Cream Cheese Pound Cake So Special?
Adding cream cheese to a basic pound cake recipe really kicks it up a notch. It makes it super rich and velvety, and it really gives it a nice tangy flavor that just mellows out the sweetness of the cake. And just like that, this little tweak turns the classic into a fancy dessert, one which is equally awesome all by itself or with stuff like fresh fruits, whipped cream, or a little glaze on top.
A Touch of Tradition
A recipe that takes the classic-the pound cake recipe of equal parts butter, sugar, eggs, and flour-and adds in some real cool twists. With the addition of cream cheese and a splash of either vanilla or almond extract, it really connects that old-school vibe to a modern treat.
Ingredients: The Building Blocks of Perfection
The secret to a fabulous Cream Cheese Pound Cake is using really great basic ingredients. Now, let me outline for you what you will need and why:
- Unsalted Butter: Softened butter provides the base of the cake’s rich flavor. Its creamy texture blends seamlessly with the cream cheese, ensuring every bite melts in your mouth.
- Cream Cheese: The star ingredient adds both moisture and a delightful tangy undertone. Be sure to use full-fat, softened cream cheese for the best results.
- Granulated Sugar: Sugar sweetens the cake while also helping create a light and airy texture during the creaming process.
- Eggs: Room-temperature eggs act as the binder, creating structure while maintaining a soft crumb. Adding them one at a time ensures even mixing.
- Vanilla and Almond Extracts: Vanilla is essential for a warm, aromatic flavor, while almond extract (optional) adds a nutty depth that complements the richness of the cake.
- All-Purpose Flour: Sifted flour ensures a smooth batter and a tender crumb.
- Baking Powder and Salt: These tiny but mighty ingredients enhance the rise and balance the flavors.
The Process: Crafting Your Cream Cheese Pound Cake
This cake requires a few simple steps, but precision and patience are key to achieving the perfect texture.
The Importance of Creaming
The secret to this cake’s all-soft, velvety texture is right in the creaming part. You are basically adding air into the mix when beating together some softened butter and cream cheese until it is right, light against the dense cake vibe. Besides, the addition of sugar here bit by bit is very important-it ensures the sugar dissolves and provides the cake with that lovely, delicate crust.
Adding Eggs the Right Way
Adding the eggs one at a time won’t let the batter break or separate. Each egg should be well in before adding the next. Yes, this is slow going, but this is the secret to a nice, smooth, cohesive batter.
Combining Wet and Dry Ingredients
Mixing Wet and Dry Matter Dry ingredients: flour, baking powder, and salt; fold this mixture into the wet one in batches, being very gentle, so the batter does not get overmixed and hence a dense cake. Fold gently; stop as soon as the flour disappears.
Baking: The Final Step
It bakes really dignified until at 325°F-160°C, nice and slow, allowing for proper cooking with that nice golden crust. Of course, you’ll wanna do the whole toothpick thing-if it comes out clean, the cake’s gold. Chilling the cake in the pan for about 10 to 15 minutes before transferring it on the wire rack will, however, hold it intact.
Tips for Perfect Results
- Use Room-Temperature Ingredients: Softened butter, cream cheese, and eggs are easier to mix and create a smoother batter.
- Sift the Flour: This step eliminates lumps and ensures even mixing.
- Don’t Overmix: Overworking the batter after adding flour can lead to a dense cake. Mix just until combined.
- Check Early: Ovens vary, so start checking the cake’s doneness at the 75-minute mark.
How to Serve Your Cream Cheese Pound Cake
This cake is delicious enough to stand alone, but it also pairs beautifully with a variety of accompaniments:
- With Fresh Fruit: Brighten the rich flavors with fresh raspberries, blackberries, or a mixed berry compote.
- Ice Cream: A scoop of vanilla or butter pecan ice cream turns a simple slice into a decadent dessert.
- Powdered Sugar: Keep it classic with a dusting of powdered sugar for an elegant finish.
- Glazes and Sauces: Drizzle with a simple lemon glaze, caramel sauce, or even a berry coulis for added flair.
Why You’ll Love This Recipe
Whether one is experienced in baking or just beginning, this cream cheese pound cake is just about as enjoyable to make as it is to eat. Rich, buttery, with an outrageous, moist texture that’s sure to impress the most discriminating palate, this cake is great for anything from dinner parties to casual family gatherings.
Wrapping It Up
You know why Cream Cheese Pound Cake remains a hit even to date? Because it’s just awesome! This recipe gives a little shoutout to the classics but adds a bit of that fancy twist, so it feels old-school and über-indulgent at the same time.
Give it a shot and tell me about it! Love the recipe? Make sure to share with a friend or save it for your next bake!
Cream Cheese Pound Cake Recipe
Course: Pound Cakes12-16
servings20
minutes1
hour15
minutes420
kcalIngredients
1 ½ cups (340g) unsalted butter, softened
8 oz (226g) cream cheese, softened
3 cups (600g) granulated sugar
6 large eggs, at room temperature
1 teaspoon pure vanilla extract
½ teaspoon almond extract (optional, but adds a lovely flavor)
3 cups (360g) all-purpose flour, sifted
½ teaspoon baking powder
¼ teaspoon salt
Steps
- Step 1: Preheat and Prep
- Preheat your oven to 325°F (160°C).
- Grease and flour a standard bundt pan or loaf pan, ensuring every crevice is well-coated to prevent sticking.
- Step 2: Cream the Butter and Cream Cheese
- In a large mixing bowl, beat the butter and cream cheese together on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
- Gradually add the sugar, beating until light and fluffy—this step is crucial for a perfect texture, so take your time (about 3-5 minutes).
- Step 3: Add the Eggs and Extracts
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Mix in the vanilla and almond extracts.
- Step 4: Incorporate the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Be careful not to overmix, as this can make the cake dense.
- Step 5: Bake to Perfection
- Pour the batter evenly into the prepared pan.
- Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and fragrant.
- Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Love your recipes and I will be making this pound cake.
Gail, your message feels warm to read 😊
This pound cake holds a steady place in my kitchen and delivers a reliable texture every time.
You can reach out if anything feels unclear as you bake.