Tender, dense, moist and wealthy, this straightforward Cream Cheese Pound Cake couldn’t be extra pleasant. Whether or not you serve it with recent fruit and ice cream or drizzle it with cinnamon glaze, you’ll be grabbing seconds for certain.
Moist Previous-Common Pound Cake Recipe
Pound cake is a basic dessert for a motive, and the one factor higher than a delicate pound cake is one that includes tangy cream cheese. Whereas this old school goodie may seem like a standard vanilla bundt cake, its taste and texture are really out of this world. Its simplicity solely provides to its magnificence!
It’s tremendous straightforward to make, and it’s a showstopper with even the only garnishes like a dusting of powdered sugar or a couple of dollops of whipped cream and a few recent berries. The cream cheese doesn’t simply improve the flavour of the pound cake – it additionally makes for an extremely moist and tender crumb. When you get a style of this dreamy dessert, it’ll turn out to be your go-to for each event that requires a crowd-pleasing cake.
What You’ll Want
I’m in love with the brief and candy ingredient lineup that comes with this pound cake. You’ll discover the quantities for all the pieces listed within the full recipe on the finish of this publish.
- Unsalted Butter: Dropped at room temperature.
- Cream Cheese: Room temperature.
- Sugar
- Massive Eggs
- All-Objective Flour
- Baking Powder: I don’t normally add this to my pound truffles, however I actually appreciated the contact of rise it gave on this specific occasion. Should you’d favor to go away it out, you possibly can completely achieve this.
- Salt
- Vanilla Extract: Use a high-quality extract for the perfect taste.
- Powdered Sugar: To mud over the completed cake.
Easy methods to Make Cream Cheese Pound Cake
Let’s go over the method of placing collectively this luscious cake. It’s easy!
Prep for Baking: Preheat the oven to 325°F and put together a 10-14 cup bundt pan with nonstick baking spray.
Beat Butter & Cream Cheese: Beat the butter and cream cheese in a big mixer bowl on excessive pace till mild and fluffy, about 2 minutes.
Add Sugar: Add the sugar and beat on excessive pace for one more 3 minutes, till mild and fluffy.
Add Eggs: Add the eggs one after the other, mixing till properly included after every addition. Scrape down the perimeters of the bowl as wanted to ensure all the pieces is properly mixed.
Add Dry Components: With the mixer on low, fastidiously add within the flour, baking powder and salt, mixing till simply mixed.
Add Vanilla: Add the vanilla extract and blend simply till properly mixed.
Bake: Unfold the batter evenly into the ready bundt pan and bake the cake for 78-82 minutes, or till a toothpick inserted into the middle comes out clear. Tent the cake about midway by means of, if wanted, to forestall it from over-browning.
Let Cool: Permit the cake to chill for about 10 minutes, then invert it onto a cooling rack and permit it to relaxation till it reaches room temperature.
Get pleasure from! Mud the cooled cake with powdered sugar, reduce it into slices and serve.
Ideas for Success
Let me go alongside a couple of useful items of recommendation I picked up whereas creating this pound cake.
- Room Temperature Components Are Key: Your butter and cream cheese received’t mix correctly in the event that they aren’t at room temperature. Be sure you set them out on the counter forward of time.
- Don’t Over-Combine the Batter: The very last thing you need is over-mixed batter. Pound truffles are imagined to be dense, however you continue to need that delicate and tender crumb – if you happen to combine the batter excessively, you’ll compromise the feel of your cake.
- Forestall Over-Browning: Regulate your cake whereas it’s baking to ensure it isn’t browning too shortly. Whether it is, merely tent a sheet of foil over it. Drawback solved!
Topping Concepts
There are tons of tempting toppings you possibly can add to this cake rather than (or along with!) the powdered sugar. Listed below are a couple of concepts to get your gears turning:
Storage Directions
Leftover cream cheese pound cake will keep good for as much as 4 days. Be sure you retailer it in an hermetic container. Because the cream cheese is baked into the cake, there’s no have to refrigerate it.
Can I Freeze Home made Pound Cake?
You completely can, though I counsel including the powdered sugar after you’ve thawed it out. Wrap the un-dusted pound cake in a decent layer of plastic wrap and one other tight layer of professional quality foil, then freeze it for as much as 4 months. Unwrap it and thaw it out on the counter earlier than you garnish and serve it.
Recipe
Cream Cheese Pound Cake
Prep Time: 20 minutes
Prepare dinner Time: 1 hour 20 minutes
Complete Time: 1 hour 40 minutes
Yield: 14
Class: Dessert
Technique: Oven
Delicacies: American
Description
Tender, dense, moist and wealthy, this straightforward Cream Cheese Pound Cake couldn’t be extra pleasant. Whether or not you serve it with recent fruit and ice cream or drizzle it with cinnamon glaze, you’ll be grabbing seconds for certain.
Components
- 1 1/2 cups (336g) unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 3 cups (621g) sugar
- 6 giant eggs
- 3 cups (390g) all-purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp vanilla extract
- Powdered sugar, for dusting
Directions
- Preheat oven to 325°F (163°C) and put together a 10-14 cup bundt pan with non-stick baking spray.
- In a big mixer bowl, beat butter and cream cheese collectively on excessive pace till mild and fluffy, about 2 minutes.
- Add the sugar and beat on excessive pace for one more 3 minutes, till mild and fluffy.
- Add eggs one after the other, mixing till properly included after every. Scrape down the perimeters of the bowl as wanted to ensure issues are properly mixed.
- With the mixer on low, fastidiously add the flour, baking powder and salt and blend till simply mixed.
- Add the vanilla extract and blend simply till properly mixed.
- Unfold the batter evenly into the ready bundt pan and bake for 78-82 minutes or till a toothpick inserted into the middle comes out clear. Tent the cake about midway by means of, if wanted, to forestall it from over browning.
- Permit the cake to chill for about 10 minutes, then invert cake onto cooling rack to chill to room temperature.
- Mud the cooled cake with powdered sugar and serve.
Notes
- Makes 12-14 slices.
- To Retailer: Preserve extras in an hermetic container at room temperature for 3-4 days
- To Freeze: Wrap un-dusted pound cake in a decent layer of plastic wrap and one other tight layer of professional quality foil, then freeze for as much as 4 months. Unwrap and thaw earlier than garnishing and serving.
Diet
- Serving Measurement:
- Energy: 561
- Sugar: 52 g
- Sodium: 251.6 mg
- Fats: 27.6 g
- Carbohydrates: 73.2 g
- Protein: 6.7 g
- Ldl cholesterol: 148.4 mg
Key phrases: selfmade pound cake, moist cake, old school pound cake
Extra Traditional Desserts Carried out Proper
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