Cream Cheese Pound Cake Recipe
Homemade cream cheese pound cake is as delicious for an afternoon treat as it is for dessert! You’ll love the sweet, subtly tangy flavor and tender crumb.
Servings 12 to 14 servings
Calories 583kcal
Equipment
- Stand or hand mixer
- 10 - 12 cup Bundt or Tube Pan
- Nonstick baking spray (with flour)
Ingredients
- 1½ cups unsalted butter softened (339g)
- 8 ounces cream cheese softened (227g)
- 2½ cups granulated sugar (450g)
- 6 large eggs room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour (360g)
- ½ teaspoon salt
- Confectioners’ sugar for serving
Instructions
- Preheat the oven to 325°F.
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until fluffy, about 2 minutes.
- Scrape down the sides and bottom of the bowl, then add the cream cheese. Beat until well combined, about 1 minute.
- Add the sugar and cream the mixture for about 2 minutes, scraping the bottom and sides of the bowl frequently, until lightened, fluffy and very smooth.
- While beating at medium-low speed, add one egg at a time, beating well between each addition. Stop occasionally to scrape down the sides and bottom of the bowl. Add the vanilla and mix until just combined. Scrape the bottom and sides of the bowl well.
- Add the flour and the salt. Mix on low speed just until combined.
- Spray a 10 to 12 cup bundt or tube pan very well with baking spray. Dollop the batter evenly around the pan and smooth the top to create an even layer. Gently tap the pan on a countertop lined with a kitchen towel, 4 to 5 times, to settle the batter evenly.
- Bake for 75 to 80 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 min, then turn it onto a wire rack. Let it cool completely.
- Lightly dust the cake with confectioners’ sugar and serve it with fresh berries, and/or whipped cream.
Video
Notes
- Weigh the flour: Using too much flour will result in a dry cake, so use a kitchen scale to weigh it. If you don't have a scale, fluff the flour in its container, spoon it into a measuring cup, and level off the top with a knife.
- Scrape down the bowl: Scrape the bottom and sides of the bowl along with the paddle or beaters frequently, especially when creaming the butter, cream cheese, and sugar! It's important for this mixture to be extra smooth before adding the eggs and flour. You'll notice that I mention scraping the bowl very frequently in the recipe steps! Do not skip this because, once baked, little lumps of butter or cream cheese can leave holes in the cake.
- Don't overmix the batter: Once you add the flour, it's important not to overmix the batter, or the gluten will develop too much, resulting in a tough, very dense cream cheese pound cake.
- For a citrusy twist: Add 2 teaspoons of lemon zest or orange zest to the batter with the vanilla extract.
- If the top of the cake starts to look too dark while baking, tent it with foil for the remainder of the baking time to protect the top.
- Use a wooden skewer: Toothpicks are sometimes not long enough to reach the center of the cake, so you can use a wooden skewer instead to check for doneness.
Nutrition
Calories: 583kcal | Carbohydrates: 67g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 196mg | Potassium: 102mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1098IU | Calcium: 44mg | Iron: 2mg