Cream Cheese Pound Cake

A cream cheese pound cake is a dense but moist cake with an amazing taste that everybody loves.

Flip a handful of straightforward elements right into a moist and flavorful dessert with this cream cheese pound cake recipe!

This recipe makes a moist cake with a barely dense texture and a golden-brown crust. It has a wealthy buttery vanilla style and pairs effectively with fruit like recent berries or nearly any type of dessert sauce (like strawberry or blueberry sauce).

Pound cake has remained a well-liked dessert for good cause. It’s so good! Pound cake is a candy, dense, and flavorful cake.
The addition of cream cheese will make this cake a bit of extra moist than a basic pound cake.
This cake is so easy and straightforward to make. Add a bit of candy glaze and a few recent fruit for serving!

Elements for Cream Cheese Pound Cake

Dry Elements – The enjoyment of a pound cake is the simplicity of its elements. Flour, cornstarch, and a bit of salt are all which might be wanted for dry elements.

Moist Elements – Pound desserts have fairly a number of eggs. On this recipe, the butter and cream cheese is crushed with sugar and eggs. A little bit of vanilla extract provides taste.

Cream Cheese – You’ll want to soften the cream cheese. This may make it simpler to cream with butter and sugar.

Sour Cream Pound Cake ingredients with labels

Make Cream Cheese Pound Cake

This cream cheese pound cake is certain to be successful for dessert.

Beat butter/cream cheese: Beat cream cheese, butter, & sugar (as per the recipe beneath).
Add eggs: Beat in eggs separately.
Add dry elements: Combine the dry elements in a separate bowl. Add the flour combination to the moist elements within the mixer.
Bake: Pour the cake batter right into a ready bundt cake pan.

No Bundt Pan? No Drawback!

For those who don’t have a bundt pan, you need to use a tube pan however the cake will probably bake sooner so verify it early. This cake was additionally examined in a 9×13 pan but it surely didn’t bake evenly so it isn’t not really useful.

adding sugar to bowl to make Cream Cheese Pound Cake

adding egg to bowl to make Cream Cheese Pound Cake

adding flour to bowl to make Cream Cheese Pound Cake

mixed ingredients to make Cream Cheese Pound Cake

Suggestions for a Excellent Pound Cake

Guarantee elements are at room temperature.
Beating the butter/sugar combination for an extended time provides air into the combination and helps with rise.
Make sure you measure the flour by spooning the flour into the measuring cup (not scooping the flour).
Don’t overmix the cake as soon as the flour is added, or the cake will probably be too dense.
Invert onto a wire rack to chill fully.

Storing Pound Cake

After it has cooled down, pound cake may be saved in an hermetic container or tightly coated with plastic wrap. It ought to final on the counter for about 4 days.

Need to freeze leftovers for later? No downside! Merely wrap it in plastic wrap after which in aluminum foil, and place it in an hermetic container. It would hold within the freezer for 3 months. Retailer the cake complete, or lower it into items, and wrap items individually. This makes it simpler for snacking on!

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Cream Cheese Pound Cake

Cream cheese pound cake is tremendous moist and barely tangy.

Prep Time 15 minutes

Cook dinner Time 1 hour 15 minutes

Cool Time 5 minutes

Whole Time 1 hour 35 minutes

Preheat the oven to 325°F. Grease and flour a bundt pan.
In a stand mixer, mix butter and cream cheese on medium pace for two minutes. Step by step add the sugar and proceed to beat for an extra 3 minutes till gentle and fluffy.
Add eggs, separately, beating after every addition. Combine in vanilla.
In a separate bowl, whisk collectively the flour, cornstarch, and salt. Slowly add the dry elements to the butter combination and blend till full included.
Switch the batter into the ready bundt pan and unfold it evenly. Bake 65-75 minutes or till a wooden skewer or toothpick inserted 1″ from the sting comes out clear.
Enable the cake to relaxation within the pan for five minutes. Then take away the cake from the pan and let it cool fully on a wire rack earlier than serving.

Guarantee elements are at room temperature.
Beating the butter/sugar combination for an extended time provides air into the combination and helps with rise.
Make sure you measure the flour by spooning the flour into the measuring cup (not scooping the flour).
Don’t overmix the cake as soon as the flour is added or the cake will probably be dense.
Invert onto a wire rack to chill fully.

Elective Glaze: Mix 1 1/2 cups of powdered sugar with 1 teaspoon vanilla and 1 1/2 tablespoons of milk. Whisk including extra milk (you could want as much as 3 tablespoons) to create a skinny glaze. Brush or drizzle the glaze over the cooled pound cake and let set.

Diet data supplied is an estimate and can fluctuate primarily based on cooking strategies and types of elements used.

Course Cake, Dessert

Delicacies American

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