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Cream Cheese Pound Cake Recipe

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4.1 from 4 reviews

This classic Cream Cheese Pound Cake is a rich and buttery dessert with a moist, tender crumb, combining the smoothness of cream cheese and the richness of butter. Perfectly baked in a bundt pan, it makes for an elegant treat that pairs wonderfully with coffee or tea.

Ingredients

Wet Ingredients

  • 1 ½ cups unsalted butter (softened)
  • 8 ounces cream cheese (softened)
  • 6 eggs (room temperature)
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 ½ cups granulated sugar
  • 3 cups all-purpose flour
  • 2 tablespoons cornstarch
  • ½ teaspoon salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly to ensure the cake releases easily after baking.
  2. Cream Butter and Cream Cheese: In a stand mixer, beat the softened butter and cream cheese on medium speed for about 2 minutes until fully combined and smooth.
  3. Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture while continuing to beat for an additional 3 minutes, until the mixture is light, fluffy, and pale in color.
  4. Incorporate Eggs and Vanilla: Add the eggs one at a time to the mixture, beating well after each addition to ensure even incorporation. Stir in the vanilla extract for flavor.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to evenly distribute the ingredients.
  6. Mix Dry Ingredients into Wet: Slowly add the dry ingredient mixture to the wet ingredients in the stand mixer. Mix on low speed until just fully incorporated, being careful not to overmix.
  7. Transfer Batter and Bake: Pour the batter into the prepared bundt pan and spread it out evenly. Bake in the preheated oven for 65 to 75 minutes, or until a wood skewer or toothpick inserted about 1 inch from the edge comes out clean.
  8. Cool and Serve: Allow the cake to rest in the pan for about 5 minutes after baking. Then carefully remove the cake from the pan and transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Use room temperature eggs to ensure the batter emulsifies properly, resulting in a smoother texture.
  • Do not overmix the batter once the flour is added to avoid a dense cake.
  • Cooling the cake completely before slicing helps achieve clean slices and better texture.
  • For added flavor, consider adding a tablespoon of lemon zest or almond extract with the vanilla.
  • Store leftover cake tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://bitezly.com/cream-cheese-pound-cake/