Cream Cheese Pound Cake

why make this recipe

Cream Cheese Pound Cake is a delightful treat that shines at any gathering or gets-together. Its rich and creamy texture, combined with a buttery flavor, makes it a perfect dessert. You can enjoy it on its own or dress it up with fruits, whipped cream, or a simple glaze. The ease of preparation makes it ideal for both novice and experienced bakers.

how to make Cream Cheese Pound Cake

Ingredients:

• 1 cup cream cheese, softened
• 1 cup butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup milk

Directions:

1. Preheat your oven to 325°F (165°C). Grease and flour a bundt pan.
2. In a large bowl, cream together the cream cheese, butter, and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the cream cheese mixture, alternating with the milk. Stir in the vanilla extract.
5. Pour the batter into the prepared bundt pan.
6. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
7. Let it cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

how to serve Cream Cheese Pound Cake

Cream Cheese Pound Cake is lovely on its own, but you can serve it with a dusting of powdered sugar or a drizzle of chocolate sauce. For a refreshing twist, add fresh berries or a scoop of vanilla ice cream. It also pairs well with coffee or tea.

how to store Cream Cheese Pound Cake

To store your Cream Cheese Pound Cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for about 2-3 days. For longer storage, you can refrigerate it for up to a week, or freeze it for up to 3 months.

tips to make Cream Cheese Pound Cake

• Make sure both the cream cheese and butter are at room temperature for smooth mixing.
• Don’t overmix the batter; mix until just combined for a lighter crumb.
• If you want a deeper flavor, let the cake sit overnight before serving.

variation

For a citrus twist, you can add the zest of one lemon or orange to the batter. You can also mix in chocolate chips or nuts for added texture.

FAQs

Q: Can I use low-fat cream cheese?
A: Yes, you can use low-fat cream cheese, but it may slightly alter the texture.

Q: How do I know when the cake is done?
A: The cake is done when a toothpick inserted into the center comes out clean.

Q: Can I make this recipe in a different pan?
A: Yes, you can use a loaf pan or mini loaf pans. Baking times may vary, so check for doneness.

Cream Cheese Pound Cake

A rich and creamy dessert, perfect for any gathering, easy to prepare and delightful to enjoy with or without toppings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 pieces

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup cream cheese, softened Make sure it is at room temperature for smooth mixing.
• 1 cup butter, softened Ensure it is at room temperature for best results.
• 3 cups granulated sugar
• 6 large eggs Add one at a time, mixing well after each.
• 3 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup milk Add gradually when mixing the dry ingredients.

Method

 

Preparation

1. Preheat your oven to 325°F (165°C). Grease and flour a bundt pan.
2. In a large bowl, cream together the cream cheese, butter, and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the cream cheese mixture, alternating with the milk, and stir in the vanilla extract.
6. Pour the batter into the prepared bundt pan.

Baking

1. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
2. Let it cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

Serve with a dusting of powdered sugar, chocolate sauce, fresh berries, or a scoop of vanilla ice cream. Pairs well with coffee or tea. Store wrapped in plastic wrap at room temperature for 2-3 days, refrigerated for up to a week, or frozen for up to 3 months. For deeper flavor, let the cake sit overnight before serving.