There is something truly magical about a classic cream cheese pound cake recipe that brings the whole family together in the kitchen. I remember the first time I attempted this recipe in my own tiny apartment kitchen years ago. The scent of butter and vanilla wafting through the halls was enough to make my neighbors knock on the door just to see what was baking. For me, a cream cheese pound cake recipe is more than just a dessert; it is a piece of home and a symbol of comfort. Whether it is a holiday gathering or a simple Sunday afternoon, this cream cheese pound cake recipe has never failed to impress. The addition of cream cheese transforms a standard pound cake into something velvety, dense, and incredibly moist. If you have been searching for that one reliable cream cheese pound cake recipe to pass down through generations, you have finally found it.
Why This Cream Cheese Pound Cake Recipe is a Must-Try
This particular cream cheese pound cake recipe stands out for several reasons. It is not just about the flavor, but the impeccable texture that only a well-balanced cream cheese pound cake recipe can provide.
- Exceptional Texture: Unlike traditional pound cakes that can sometimes be dry, this cream cheese pound cake recipe results in a fine, tight crumb that melts in your mouth.
- Richness: The cream cheese adds a subtle tang and a level of richness that complements the sweet buttery base perfectly.
- Versatility: This cream cheese pound cake recipe serves as a canvas for everything from fresh berries to decadent chocolate glazes.
- Longevity: Thanks to the fat content in the cream cheese, this cake stays moist for days if stored properly.
Key Ingredient Notes
To ensure your cream cheese pound cake recipe turns out perfectly every single time, you must pay close attention to the quality and temperature of your ingredients. Here are the three most critical components of this cream cheese pound cake recipe.
Full-Fat Cream Cheese
The star of the cream cheese pound cake recipe is, of course, the cream cheese. I highly recommend using a high-quality, full-fat brick-style cream cheese. Do not use the whipped version or the variety that comes in a tub, as the water content is different and will affect the structure of your cream cheese pound cake recipe.
Unsalted Butter
Using unsalted butter allows you to control the salt levels in your cream cheese pound cake recipe. It must be softened to room temperature—not melted—to ensure it creams properly with the sugar, creating the necessary air pockets for a slight lift.
Cake Flour vs. All-Purpose Flour
While you can use all-purpose flour for this cream cheese pound cake recipe, using cake flour will result in an even softer, more delicate crumb. If you use all-purpose, be careful not to overmix, as that can lead to a tough cake.
Step-by-Step Guide with Pro Tips
Baking this cream cheese pound cake recipe requires patience and a bit of technique. Follow these steps carefully to achieve the ultimate result.
First, start by creaming your butter and cream cheese together. This is the foundation of the cream cheese pound cake recipe. You want the mixture to be pale and fluffy, which usually takes about 3-5 minutes on medium-high speed. Once combined, gradually add the sugar. This aeration process is what gives the cream cheese pound cake recipe its signature rise without the need for much baking powder.
When adding eggs to your cream cheese pound cake recipe, do it one at a time. This prevents the batter from curdling. If you want to pair this cake with something special, you might consider trying The Best Homemade Strawberry Sauce Recipe for Every Dessert, which elevates the buttery notes of the cake beautifully.
Pro Tip: Always scrape down the sides of your bowl. In every cream cheese pound cake recipe, bits of unmixed butter or cheese at the bottom can cause streaks or dense spots in your finished cake. Once the flour is added, mix only until just combined. Overmixing is the enemy of a tender cream cheese pound cake recipe.
Variations & Serving Suggestions
The beauty of this cream cheese pound cake recipe is how easily it adapts to different flavors. For a citrus twist, add two tablespoons of lemon zest to the batter. If you are a fan of traditional flavors, you might also enjoy exploring The Ultimate Southern Red Velvet Cake Recipe Cake for your next baking project.
For serving, I love a simple dusting of powdered sugar. However, if you are hosting a formal dinner, a dollop of whipped cream and macerated peaches makes this cream cheese pound cake recipe look like a five-star dessert. To keep your leftovers fresh, I recommend using a high-quality container like the Basics Glass Food Storage set, which keeps the moisture locked in so the cake stays delicious for days.
Nutrition Information
While this cream cheese pound cake recipe is a decadent treat meant for special occasions, here is the nutritional breakdown per serving for your reference.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 480 kcal |
| Carbohydrates | 58g |
| Fat | 26g |
| Protein | 6g |
| Saturated Fat | 16g |
| Sodium | 210mg |
| Sugar | 38g |
| Fiber | 1g |
| Cholesterol | 115mg |
Conclusion
Mastering this cream cheese pound cake recipe is a rewarding journey that ends in the most delicious, comforting slice of cake imaginable. Whether you eat it warm from the oven or chilled with a cup of coffee, this cream cheese pound cake recipe is bound to become a favorite in your household. Don't be afraid to experiment with toppings or keep it simple—the quality of this cream cheese pound cake recipe speaks for itself. Happy baking!
FAQs
Why is my cream cheese pound cake heavy?
A pound cake is naturally dense, but if it feels overly heavy or gummy, it may be due to overmixing the flour or using ingredients that were too cold, which prevents proper aeration during the creaming stage.
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour for this cream cheese pound cake recipe. However, the texture will be slightly heartier and less delicate than if you used cake flour.
How should I store leftover cream cheese pound cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days. It also freezes beautifully for up to 3 months when wrapped tightly in plastic wrap and foil.
Old-Fashioned Cream Cheese Pound Cake
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
Description
A dense, velvety, and incredibly moist cream cheese pound cake recipe that delivers a classic buttery flavor with a fine crumb.
Ingredients
1.5 cups (3 sticks) unsalted butter, room temperature
1 package (8 oz) full-fat cream cheese, room temperature
3 cups granulated sugar
6 large eggs, room temperature
3 cups cake flour (sifted)
1.5 teaspoons vanilla extract
1/2 teaspoon salt
Instructions
Step 1: Preheat your oven to 325°F (163°C) and generously grease and flour a 10-inch Bundt pan.
Step 2: In a large bowl or stand mixer, cream together the softened butter and cream cheese until smooth and light.
Step 3: Gradually add the granulated sugar and beat on medium-high speed for 5 minutes until very fluffy.
Step 4: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
Step 5: Stir in the vanilla extract and salt.
Step 6: Turn the mixer to low and gradually add the sifted cake flour, mixing just until the white streaks disappear.
Step 7: Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Step 8: Bake for 75 to 85 minutes, or until a long wooden skewer inserted into the center comes out clean.
Step 9: Allow the cake to cool in the pan for 15-20 minutes before carefully inverting it onto a wire rack to cool completely.
Notes
Ensure all ingredients are at room temperature to prevent the batter from breaking and to ensure a smooth texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
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