My cream cheese pound cake is completely moist, dense and by no means dry. We’ll bake it low and sluggish for moist, tender outcomes. One in all my favorites! Recipe features a how-to video!
My New Favourite Pound Cake
I’ve shared fairly a number of pound muffins right here on the weblog, however right now’s cream cheese pound cake may simply be my favourite. Whereas it appears to be like modest, it’s a pleasant heavy (however not too heavy!) cake that’s something however plain. The cream cheese provides nice depth of taste and makes the cake so tender.
The feel is dense (as pound cake ought to be) and melts in your mouth. It’s easy, but so gorgeous!
Why You’ll Love This Recipe
- Completely moist and tender. Comply with my suggestions for avoiding a dry cake, and yours will come out identical to the images!
- Takes simply Quarter-hour to organize earlier than going within the oven. It’s simpler than my bitter cream pound cake.
- Low and sluggish baking permits the middle of the cake to complete cooking with out over-baking the skin (a typical difficulty with pound muffins!).
- No adorning wanted, due to the cream cheese this cake has a beautiful taste that stands alone, however if you wish to add a little bit one thing additional it pairs properly with contemporary berries and whipped cream.
Components
The most effective issues about pound cake recipes is that they use solely fundamental components, and this recipe is not any exception. We’ll want solely eight components right now, learn on for extra data on the specifics and why I selected each.
- All-purpose flour. I attempted this recipe with cake flour (as an alternative of all-purpose) and didn’t choose the outcomes that approach; the crumb was too high quality and felt too dry, virtually cottony within the mouth (even supposing it was not truly dry or over-cooked). Persist with all-purpose!
- Baking soda. I don’t usually embody leavening brokers in my pound cake, however a small pinch of baking soda helped the crumb on this recipe. The cake remains to be dense, however the baking soda improves the feel.
- Cream cheese. Ensure you use full-fat, brick-style cream cheese. This is essential! Every other selection (just like the spreadable type offered in tubs) won’t work right here, identical to when making cheesecake or cream cheese frosting.
- Sugar. I do know three cups looks as if quite a bit, and it’s–it is a large cake! It’s vital that you just use this amount not just for sweetness but additionally moisture. For those who lower the sugar within the recipe, your cake might be dry.
- Eggs. These ought to be at room temperature. If yours aren’t, jump over to my put up on the way to rapidly deliver eggs to room temperature. This may assist the eggs combine into the batter a lot simpler and can yield the silky easy, velvety batter we’re in search of right here. My traditional pound cake recipe requires cracking right into a dozen eggs, after I developed this recipe I attempted to chop down on the quantity wanted, so whereas 6 could seem to be quite a bit, it’s actually not so dangerous as compared 😉
SAM’S TIP: Grease and flour your pan REALLY effectively! I’ve an in depth tutorial of how I do that in my video under. I discover it really works greatest to make use of shortening for the grease half (despite the fact that I’m slowly eradicating shortening from my recipes and from my kitchen) because it does appear to supply higher safety towards sticking, however you might use butter as an alternative.
Bear in mind, that is simply an summary of the components I used and why. For the total recipe please scroll all the way down to the underside of the put up!
Tips on how to Make Cream Cheese Pound Cake
- Cream the butter and cream cheese till easy, then scrape the bowl and add the sugar. Beat once more till the combination turns into mild and fluffy.
- Add the eggs one after the other, whipping every into the batter till fully mixed. Beat the batter for 30 seconds or so on medium excessive after every addition. This course of incorporates air into the batter and helps give the cake elevate.
- Whisk the dry components collectively in a separate bowl, then stir them into the moist components. As soon as every part is integrated, beat the batter on medium pace for one more minute.
- Unfold the batter right into a greased and floured pan. Notice that whereas the batter is sort of thick, it ought to be tremendous easy and velvety at this level. There shouldn’t be any lumps!
- Bake till the cake is golden brown and a skewer inserted within the heart comes out clear or with moist crumbs.
- Let the cake cool for 10-Quarter-hour, then invert onto a cooling rack to chill fully.
SAM’S TIP: A toothpick isn’t lengthy sufficient to achieve the middle of a cake this large, so use a picket skewer to check for doneness as an alternative.
Continuously Requested Questions
This cake is rigorously designed to be moist and tender, so yours shouldn’t be dry in any respect! Lowering the sugar, over-baking the cake, over-measuring the flour, and/or cooking in an oven that runs hotter than it says (I all the time use oven thermometers to keep away from this!) can all dry out your pound cake (or ANY cake!).
No! Don’t use self rising flour right here, or you should have a multitude throughout your oven. The leavening brokers within the flour will trigger your cake to rise and spill out of your pan. Please use all-purpose flour!
This cake ought to be saved at room temperature. Simply be certain to maintain it in an hermetic container or wrap it very well in plastic wrap so it doesn’t dry out.
What to serve with cream cheese pound cake
We love this recipe plain, it has a lovely mild sweetness to it (the crackly meringue prime that turns into the underside is my favourite half) however if you wish to take issues to the subsequent degree, listed below are a number of nice choices:
Be sure that to observe the video under for a particular shock on the finish 💕
Take pleasure in!
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Cream Cheese Pound Cake
Servings: 16 servings
Energy: 407kcal
Forestall your display from going darkish
Directions
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Preheat oven to 300F (150C) and completely grease and flour a 12-cup bundt pan. Faucet out extra flour and put aside.
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In a big mixing bowl, mix butter and cream cheese and use an electrical mixer (or use a stand mixer with paddle attachment) to beat on excessive pace till easy and creamy.
1 cup (226 g) unsalted butter, 8 oz (226 g) cream cheese
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Scrape the edges and backside of the bowl to verify all components are effectively integrated. Add sugar and blend once more, rising pace to excessive and beating till mild and fluffy.
3 cups (600 g) granulated sugar
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With the mixer on excessive pace, add one egg. Stir till fully mixed, then beat one other 30 seconds on medium-high pace. Repeat this course of with every egg.
6 massive eggs
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Add vanilla extract and stir to mix.
1 Tablespoon vanilla extract
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In a separate, medium sized mixing bowl, whisk collectively flour, baking soda, and desk salt. Step by step add dry components to moist, stirring till fully mixed. As soon as mixed, beat on medium pace for one more minute. Batter ought to be easy, silky, and light-weight.
3 cups (375 g) all-purpose flour, ¼ teaspoon baking soda, 1 teaspoon desk salt
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Pour evenly into ready pan and bake in 300F (150C) oven for 1 hour 35 minutes – 1 hour 40 minutes. When completed, the cake shall be golden brown and a picket skewer (not toothpick – it’s too quick) inserted into the middle ought to come out clear or with moist crumbs.
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Permit cake to chill in pan for 10-Quarter-hour earlier than rigorously inverting onto a cooling rack to chill fully.
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Permit to chill earlier than serving. This pound cake is superb plain but additionally could also be dressed up with a dusting of powdered sugar, a topping of vanilla glaze or chocolate ganache, or a aspect of whipped cream and contemporary berries.
Notes
Cake flour
I a lot choose the feel of this pound cake made with all-purpose slightly than cake flour, however in the event you should substitute cake flour you need to use 3 ⅓ cups (375 grams)
Storing
Wrap tightly and retailer at room temperature for as much as 5 days.
Freezing
Cream cheese pound cake may additionally be tightly wrapped (in plastic wrap after which aluminum foil for good measure) and frozen for a number of months. It’s possible you’ll slice the pound cake and freeze particular person slices or freeze complete. To thaw, I like to recommend slowly thawing (wrapped) in a single day within the fridge, then bringing to room temperature and having fun with.
Diet
Serving: 1serving | Energy: 407kcal | Carbohydrates: 56g | Protein: 5g | Fats: 18g | Saturated Fats: 11g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Trans Fats: 0.5g | Ldl cholesterol: 106mg | Sodium: 233mg | Potassium: 72mg | Fiber: 1g | Sugar: 38g | Vitamin A: 634IU | Calcium: 30mg | Iron: 1mg
Dietary data relies on third-party calculations and ought to be thought of an estimate solely. Precise dietary content material will range based mostly upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.
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