Cream Cheese Pound Cake

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

Flip a handful of straightforward substances 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 sort of dessert sauce (like strawberry or blueberry sauce).

Pound cake has remained a well-liked dessert for good purpose. 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 traditional pound cake.
This cake is so easy and straightforward to make. Add a bit of candy glaze and a few recent fruit for serving!

Substances for Cream Cheese Pound Cake

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

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

Cream Cheese – Remember to soften the cream cheese. This may make it simpler to cream with butter and sugar.

Sour Cream Pound Cake ingredients with labels

The right way to Make Cream Cheese Pound Cake

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

Beat butter/cream cheese: Beat cream cheese, butter, & sugar (as per the recipe beneath).
Add eggs: Beat in eggs separately.
Add dry substances: Combine the dry substances in a separate bowl. Add the flour combination to the moist substances 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 should utilize a tube pan however the cake will seemingly bake quicker so verify it early. This cake was additionally examined in a 9×13 pan but it surely didn’t bake evenly so it’s not not really helpful.

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

Ideas for a Excellent Pound Cake

Guarantee substances 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 might 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 lined with plastic wrap. It ought to final on the counter for about 4 days.

Wish 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 is going to maintain within the freezer for 3 months. Retailer the cake entire, or minimize it into items, and wrap items individually. This makes it simpler for snacking on!

Did your loved ones get pleasure from this Cream Cheese Pound Cake? Depart us a score and a remark beneath!

5 from 159 votes↑ Click on stars to charge now!
Or to depart a remark, click here!

Cream Cheese Pound Cake

Cream cheese pound cake is tremendous moist and barely tangy.

Prep Time 15 minutes

Prepare 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 substances to the butter combination and blend till full integrated.
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 substances 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 might 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 might 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 info offered is an estimate and can fluctuate based mostly on cooking strategies and types of substances used.

Course Cake, Dessert

Delicacies American

© SpendWithPennies.com. Content material and images are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.