Your Ultimate Guide to a Moist and Flavorful Cream Cheese Pound Cake
If you’re looking for a dessert that combines richness, moist texture, and timeless appeal, this cream cheese pound cake is your go-to recipe. Its velvety crumb and classic flavor make it a must-try for any occasion. Let’s dive into everything you need to know to perfect this delectable treat.
Why This Cream Cheese Pound Cake Stands Out
This pound cake recipe delivers the perfect balance of sweetness and creaminess, thanks to its six core ingredients. The cream cheese adds a delightful tanginess, while the butter provides richness, making every bite melt in your mouth. Whether you’re serving it as a dessert or a midday snack, this cake is guaranteed to impress.
Ingredients Breakdown and Their Roles
1. Butter (1 1/2 cups or three sticks)
Butter is the foundation of this cake, lending it a rich and tender texture. Be sure to use unsalted butter for optimal flavor control.
2. Cream Cheese (8 ounces)
This ingredient is the secret to the cake’s moist texture and slight tang. It adds depth to the flavor, setting it apart from traditional pound cakes.
3. Sugar (3 cups)
Sugar not only sweetens the cake but also helps create a fine crumb and golden crust. Use granulated white sugar for the best results.
4. Eggs (6 large)
Eggs act as a binder and provide moisture. They contribute to the cake’s airy yet dense texture. Using room-temperature eggs ensures a smoother batter.
5. All-Purpose Flour (3 cups)
Flour gives the cake its structure. Sift the flour before measuring to avoid lumps and achieve a lighter texture.
6. Vanilla Extract (1 teaspoon)
Vanilla extract enhances the overall flavor profile of the cake. For an extra layer of flavor, you can substitute part of the vanilla with almond or butter extract.
Pro Tips for Perfect Results
Use Ingredients at Room Temperature
Allow the butter, cream cheese, and eggs to come to room temperature before starting. This ensures a smooth batter and even baking.
Don’t Overmix
When combining the flour into the batter, mix just until incorporated. Overmixing can result in a dense cake.
Grease and Flour Your Pan Thoroughly
Properly greasing and flouring your pan prevents the cake from sticking and ensures an even crust. A 10-inch tube pan works best for this recipe.
Bake at the Right Temperature
Preheat your oven to 325°F (165°C). Baking at a lower temperature allows the cake to cook evenly without burning the crust.
Check for Doneness
Insert a toothpick into the center of the cake. If it comes out clean, your cake is ready. Start checking at the one-hour mark.
Variations to Explore
Add Citrus Zest
Incorporate the zest of a lemon or orange for a refreshing twist.
Include Extracts
Add 1 teaspoon of almond, rum, or butter extract to elevate the flavor.
Serve with Toppings
Pair your pound cake with fresh berries, whipped cream, or a drizzle of chocolate sauce for added indulgence.
Storing and Freezing Tips
Storing
Place the cake in an airtight container at room temperature for up to four days. For extended freshness, store it in the refrigerator.
Freezing
Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to four months. Slice the cake before freezing if you’d like to enjoy individual portions.
Simple Step-by-Step Recipe for Cream Cheese Pound Cake
Ingredients:
1 1/2 cups (3 sticks) unsalted butter, softened
8 ounces cream cheese, softened
3 cups granulated white sugar
6 large eggs, at room temperature
3 cups all-purpose flour, sifted
1 teaspoon vanilla extract
Directions:
Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan thoroughly.
Prepare the Batter: In a large mixing bowl, cream together the softened butter and cream cheese until smooth. Gradually add the sugar, beating until light and fluffy.
Add Eggs: Beat in the eggs two at a time, ensuring each addition is fully incorporated before adding the next.
Incorporate Dry Ingredients: Add the sifted flour all at once and mix gently until just combined. Stir in the vanilla extract.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 20 minutes, checking for doneness with a toothpick at the 1-hour mark.
Cool and Serve: Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely. Slice and enjoy!
Nutrition Information (Per Serving):
Calories: 525
Total Fat: 28 g (36% D V)
Saturated Fat: 17 g (84% D V)
Cholesterol: 150 mg (50% D V)
Sodium: 218 mg (9% D V)
Total Carbohydrates: 64 g (23% D V)
Dietary Fiber: 1 g (3% D V)
Total Sugars: 43 g
Protein: 7 g (14% D V)
