When it comes to desserts that capture the essence of home, few things beat a slice of Cream Cheese Pound Cake. It’s a dreamy concoction that blends the richness of cream cheese with the satisfying texture of a classic pound cake, resulting in a delightfully moist treat that melts in your mouth. Picture this: a slice paired with a warm cup of tea or coffee, your family gathered around the table sharing stories. It’s these moments that make this Cream Cheese Pound Cake special.
So, what makes it a standout? Unlike typical pound cakes that can be dense and dry, the cream cheese adds a luxurious creaminess that elevates the flavor profile. It’s like a cozy hug on a chilly evening, much like my popular Lemon Blueberry Muffins but without all the fuss. This recipe is straightforward and has a charm that appeals to everyone—from the kids to the grandparents. Let’s dive into what makes this cake a beloved family favorite!
What is Cream Cheese Pound Cake?
Ah, the enigmatic name of “pound cake.” Did you know that it got its name from the original recipe weighing a whopping pound each of butter, sugar, eggs, and flour? Quite a workout just to make a cake, right? Fortunately, my Cream Cheese Pound Cake is much simpler to whip up, and it has the added bonus of a rich flavor courtesy of the cream cheese. They say the way to a man’s heart is through his stomach—this cake is proof of that! Imagine serving this at your next family gathering; it might just steal the show. So why not grab your mixing bowl and get started?
Why You’ll Love This Cream Cheese Pound Cake
This Cream Cheese Pound Cake is more than just a dessert—it’s a centerpiece! With its beautifully golden crust and moist, tender crumb, it’s the star of every table. Not only is it incredibly satisfying, but baking at home also saves you money. Instead of heading to a café for a slice that could cost a small fortune, you can create a delicious dessert that serves a crowd for a fraction of the price. And let’s not forget about the endless topping possibilities! From whipped cream to fresh fruits or a simple dusting of powdered sugar, the flavor combinations are boundless. If you enjoy cakes bursting with flavor yet uncomplicated to prepare, this Cream Cheese Pound Cake is just the recipe you’ve been searching for!
How to Make Cream Cheese Pound Cake
Quick Overview
Making this Cream Cheese Pound Cake is not just easy; it’s a genuinely rewarding experience. With a creamy center and a perfectly baked exterior, you can enjoy this delicious treat in about 15 minutes of prep time and let the oven work its magic for around an hour. Trust me, the delightful aroma that fills your kitchen will be well worth the wait!
Key Ingredients for Cream Cheese Pound Cake
To make this delightful Cream Cheese Pound Cake, you will need the following ingredients:
- 1 cup (8 oz) cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Be sure that all your ingredients are at room temperature for the best results!
Step-by-Step Instructions
- Preheat the Oven: Start by preheating your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan to ensure your cake comes out effortlessly.
- Cream the Butter and Cream Cheese: In a large mixing bowl, combine the softened butter and cream cheese. Using a hand mixer or a stand mixer, beat them together until light and fluffy—about 5 minutes. This step is crucial for achieving that creamy texture!
- Add Sugar: Gradually add the sugar to the mixture, beating well after each addition until it’s well incorporated.
- Incorporate Eggs: Next, add the eggs one at a time, beating well after each addition. This will help maintain the cake’s moisture.
- Mix in Dry Ingredients: In a separate bowl, whisk the flour, baking powder, and salt together. Gradually add this dry mixture to the cream mixture, alternating with the vanilla extract, and mix until just combined.
- Pour into Bundt Pan: Carefully pour the batter into the prepared bundt pan. Smooth the top with a spatula.
- Bake: Bake in your preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Top Tips for Perfecting Cream Cheese Pound Cake
- Room Temperature Ingredients: Always ensure your cream cheese, butter, and eggs are at room temperature. This helps to achieve an even batter and improved texture.
- Don’t Overmix: When combining the dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
- Substitutions: If you’re looking to switch it up, you can substitute the vanilla extract with almond extract for a delightful twist.
- Timing: If your cake starts to brown too quickly, cover it loosely with aluminum foil for the last 15-20 minutes of baking.
Storing and Reheating Tips
This Cream Cheese Pound Cake stays fresh in an airtight container at room temperature for up to 3 days. If you need to store it longer, you can refrigerate it for up to a week. For optimal flavor and texture, consider wrapping individual slices in plastic wrap and freezing them, where they’ll last for up to 2 months. To reheat, simply thaw the slices at room temperature or warm them slightly in the microwave—this will revive that delightful creamy flavor!
Now, gather your loved ones, roll up your sleeves, and enjoy the process of baking this delicious Cream Cheese Pound Cake. You’re just a few steps away from creating cherished memories around the table, savoring every delicious slice. Happy baking!
Cream Cheese Pound Cake
Ingredients
Method
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, combine the softened butter and cream cheese. Beat with a hand mixer or stand mixer until light and fluffy, about 5 minutes.
- Gradually add the sugar, beating well after each addition until well incorporated.
- Add the eggs one at a time, beating well after each addition to maintain moisture.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the cream mixture, alternating with the vanilla extract, and mix until just combined.
- Carefully pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
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