Cream cheese pound cake

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This cream cheese pound cake is moist, tender, and bursting with flavor! I never knew that tossing cream cheese into a pound cake batter could make it taste this amazing. It’s like a flavor explosion in every bite!"

Imagine biting into a slice of cake that’s both comforting and exciting. That’s exactly what this cream cheese pound cake offers—a perfect balance of moistness and richness that’s simply irresistible.

The addition of cream cheese brings a whole new level of decadence to the traditional pound cake. And if you’re craving more delightful cake adventures, check out these other fantastic cake recipes Moist Lemon Bundt Cake with Lemon Glaze and Super Moist Vanilla & Chocolate Marble Cake that are sure to make your taste buds dance with joy.

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Ingredients
How to make cream cheese pound cake
Helpful tips
FAQS
More cake recipes
Recipe video

Ingredients

Flour: You will need all purpose flour. When measuring flour for a recipe like this, it's essential to spoon it lightly into a measuring cup and level it off with a flat edge to avoid packing it down. This method ensures you get the right amount without making the cake too dense.

Baking powder and baking soda: Leavening agents that help the cake rise by creating bubbles in the batter. Baking powder adds volume, while baking soda reacts with acidic ingredients (like lemon zest or cream cheese) to give the cake a lift.

Salt: Enhances the flavors in the cake and balances the sweetness, making the taste more pronounced and well-rounded.

Butter: Creaming softened butter with sugar helps incorporate air into the batter, resulting in a light and fluffy texture. You will need 1.5 sticks of softened unsalted butter.

Cream cheese: Adds moisture and richness to the cake. Make sure it's softened adequately to blend smoothly with the butter.

Sugar: Sweetens the cake. It combines with the butter to create a light, airy texture.

Eggs: Bind the ingredients together and add structure to the cake. They also contribute to its richness and help with leavening.

Lemon zest: Provides a fresh, citrusy flavor that complements the richness of the cream cheese. It adds brightness and depth to the cake's taste profile.

Vanilla: Adds a wonderful aroma and flavor, enhancing the overall taste of the cake.

How to make cream cheese pound cake

Preheat the oven and Prepare the Pan:

Grease and flour a loaf pan to prevent the cake from sticking. Preheat the oven to 350F(176C).

Prepare Wet Ingredients:

In another bowl, beat softened butter and cream cheese until smooth and well combined.

Incorporate Sugar:

Gradually add sugar to the butter-cream cheese mixture. Beat for approximately 5 minutes until the mixture becomes light and fluffy.

Add Flavorings:

Add vanilla extract and lemon zest to the mixture. Beat until well incorporated.

Incorporate Eggs:

Add eggs one at a time, beating well after each addition. This ensures the eggs are fully incorporated into the batter.

Combine Dry and Wet Ingredients:

Gradually add the sifted dry ingredients to the wet mixture in two batches. Gently fold the dry ingredients into the wet mixture using a spatula. Mix until just combined; avoid overmixing to maintain the cake's texture.

Pour the Batter:

Pour the batter into the prepared loaf pan, ensuring it's evenly distributed.

Bake:

Place the pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Cooling:

Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely before slicing.

Helpful tips

Room Temperature Ingredients: Bring the cream cheese, butter, and eggs to room temperature before starting. This ensures easier incorporation and a smoother batter.
Proper Creaming: Cream the butter, cream cheese, and sugar well. Be patient; this step helps incorporate air into the mixture, resulting in a lighter texture.
Egg Incorporation: Add eggs one at a time, mixing well after each addition. This prevents the batter from curdling and ensures even distribution.
Gentle Mixing: When adding the dry ingredients, fold them in gently. Overmixing can lead to a dense cake, so stop mixing as soon as the ingredients are combined.
Loaf Pan Preparation: Properly grease and flour the loaf pan to prevent the cake from sticking. Parchment paper at the bottom can also aid in easy removal.
Oven Temperature: Preheat the oven to the recommended temperature. A properly heated oven ensures even baking and a well-risen cake.
Doneness Test: Use a toothpick inserted into the center of the cake to check for doneness. If it comes out clean or with a few moist crumbs, the cake is ready.
Cooling Time: Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack. This prevents it from breaking apart.
Flavor Development: The cake's flavor tends to deepen after a day. It can be even more delicious after resting, so consider making it a day in advance if possible.
Storage: Store the cooled cake in an airtight container at room temperature.

FAQS

Can I use low-fat cream cheese or butter for this recipe?

Using low-fat substitutes can alter the texture and taste of the cake. For the best results and flavor, I recommend to use regular cream cheese and butter.

Why is my cake dense?

Overmixing the batter or not incorporating the dry ingredients gently enough can lead to a dense cake. Ensure you fold in the dry ingredients just until combined.

My cake is browning too quickly on top. What should I do?

If the top of the cake is browning too fast while baking, cover it loosely with foil for the remaining baking time to prevent over-browning.

Can I make this cake ahead of time?

Absolutely! Pound cakes often taste even better the next day. You can bake the cake in advance and store it tightly wrapped or in an airtight container until you're ready to serve.

How do I store this cake?

Store the cake in an airtight container at room temperature for up to 3 days.

Can I freeze this cake?

Yes, cream cheese pound cake freezes well. Wrap it tightly in plastic wrap or foil, place it in an airtight container or freezer bag, and freeze for up to 2-3 months. Thaw in the refrigerator before serving.