Cream Cheese Pound Cake is a dessert that dances on your taste buds, effortlessly combining richness with a tender crumb that melts in your mouth. Picture this: a slice of golden cake topped with a dollop of whipped cream, the kind that makes you feel like you’ve just won the dessert lottery. classic vanilla cake recipe pumpkin cream cheese muffins The sweet aroma wafts through your kitchen, luring everyone from their corners like moths to a flame. It’s not just any cake; it’s a love letter to indulgence. For more inspiration, check out this blueberry cream cheese muffins recipe.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What makes Cream Cheese Pound Cake different from regular pound cake?
- Can I use low-fat cream cheese in this recipe?
- How long does the cake last after baking?
- 📖 Recipe Card
Now, let me take you back to the time I baked this beauty for a family reunion. My Aunt Edna, who has never shied away from sharing her opinions, took one bite and declared it “the best thing since sliced bread.” If that doesn’t make you want to whip up this Cream Cheese Pound Cake, I don’t know what will! It’s perfect for birthdays, holidays, or just because you deserve a sweet treat today. banana nut pancakes.
Why You'll Love This Recipe
- This Cream Cheese Pound Cake offers an easy preparation process that even novice bakers can handle
- The flavor profile is rich and buttery, making it irresistible at any gathering
- Its dense texture and beautiful golden color create visual appeal on any dessert table
- This cake is versatile enough to serve plain or with fruits and sauces for added flair
Baking this cake was met with applause from my friends who devoured every crumb and insisted on taking leftovers home.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Unsalted Butter: Use soft butter for easy creaming; it adds richness and enhances flavor.
- Cream Cheese: Opt for full-fat cream cheese; it creates that dreamy texture we all love.
- Sugar: Granulated sugar works best for sweetness and texture; don’t skimp!
- Eggs: Fresh eggs are essential; they bind everything together beautifully.
- Vanilla Extract: Pure vanilla extract adds warmth and depth; it’s worth using the real stuff!
- All-Purpose Flour: Use unbleached flour for better flavor and texture in your cake.
- Baking Powder: Ensure freshness so it properly leavens your cake, making it fluffy.
- Salt: A pinch enhances flavor by balancing the sweetness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan. You want to ensure nothing sticks because nobody likes a cake tragedy!
Cream the Butter and Cream Cheese: In a large bowl, beat together softened butter and cream cheese until light and fluffy. You’ll know it’s ready when it looks like clouds on a sunny day.
Add Sugar: Gradually mix in sugar while continuing to beat until well combined. The mixture should look smooth enough to spread over toast—if only we were allowed!
Incorporate Eggs: Add each egg one at a time, mixing well after each addition. This step ensures they blend seamlessly into our dreamy batter.
Add Vanilla: Pour in pure vanilla extract; its rich aroma will fill your kitchen like an olfactory hug! Mix until fully incorporated.
Sift Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt. Sifting helps combine them evenly—no flour lumps allowed!
Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture. Use gentle strokes to keep everything airy—nobody wants dense cake here!
Pour the batter into your prepared loaf pan, smoothing the top with a spatula like you’re giving it a little spa treatment. Bake for about 60-70 minutes or until a toothpick inserted comes out clean—a good sign you’ve hit gold!
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. If you can resist cutting into it immediately (and that’s a big if), allow it to cool completely—it’ll be worth the wait!
Serve slices plain or dress them up with fresh fruits or whipped cream if you’re feeling extra fancy. And there you have it: Cream Cheese Pound Cake, sure to become a beloved staple in your baking repertoire! Italian cannoli cake.
You Must Know
- This creamy and delightful Cream Cheese Pound Cake is not just a dessert; it’s an experience
- The velvety texture and rich flavor make it a favorite for gatherings and cozy evenings at home
- Perfectly paired with coffee or tea, it’s a slice of happiness
Perfecting the Cooking Process
Start by creaming the butter and cream cheese together until fluffy, then gradually add sugar. This sequence ensures a light and airy texture while preventing any lumps in your batter.
Add Your Touch
Feel free to add lemon zest or vanilla extract for a zesty twist. You can also mix in chocolate chips or nuts for added flavor and texture, making each bite uniquely yours.
Storing & Reheating
Store your Cream Cheese Pound Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to two months, reheating it gently before serving. For more inspiration, check out this red velvet cheesecake brownies recipe.
Chef's Helpful Tips
- Use room temperature ingredients for better mixing; this helps create a smoother batter
- Avoid overmixing once you add the flour to keep the cake tender
- Always check for doneness by inserting a toothpick; it should come out clean or with a few crumbs attached
Baking this Cream Cheese Pound Cake always reminds me of my grandmother’s kitchen filled with laughter and love. Her secret ingredient was always a pinch of joy, which I’ve tried to sprinkle into every slice.
FAQ
What makes Cream Cheese Pound Cake different from regular pound cake?
Cream cheese adds richness and moisture that elevates the pound cake’s texture and flavor.
Can I use low-fat cream cheese in this recipe?
Yes, you can use low-fat cream cheese, but the texture may be slightly different.
How long does the cake last after baking?
The cake stays fresh at room temperature for about three days when stored properly.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Cream Cheese Pound Cake
- Total Time: 1 hour 30 minutes
- Yield: Approximately 12 servings 1x
Description
Cream Cheese Pound Cake is a luscious dessert that combines the richness of cream cheese with a tender crumb, creating an irresistible treat. This cake is perfect for celebrations or simply to satisfy your sweet tooth. With its golden hue and delightful texture, each slice promises a melt-in-your-mouth experience that’s sure to impress family and friends. Serve it plain, or elevate it with fresh fruits or whipped cream for an extra touch of indulgence.
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 3 cups all-purpose flour, unbleached
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream together the softened butter and cream cheese until light and fluffy.
- Gradually mix in the sugar until smooth.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, sift together flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour batter into prepared loaf pan and smooth the top. Bake for 60-70 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 385
- Sugar: 33g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 105mg
