Delicious Cream Cheese Pound Cake
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Cream cheese pound cake is a cherished classic, known for its rich, buttery flavor and satisfyingly dense, yet moist, texture. Unlike lighter, fluffier cakes, this traditional recipe produces a hearty dessert that stands the test of time and holds up well to various toppings and accompaniments. The addition of cream cheese is the key to this cake’s velvety, tender crumb, which elevates it beyond a standard pound cake.
- Softened butter and cream cheese: These two are creamed together to create the cake’s rich, moist base. The cream cheese adds a slight tanginess that perfectly balances the sweetness.
- Granulated sugar: Added gradually to the creamed butter and cream cheese, the sugar is beaten until the mixture is light and fluffy. This important step incorporates air into the batter, which helps the cake rise and contributes to its tender crumb.
- Eggs: Added one at a time, the eggs bind the batter and add moisture. Using room temperature eggs is crucial for proper incorporation into the batter.
- All-purpose flour: This provides the cake’s structure. The flour is gently mixed in, and it is important not to overmix at this stage to avoid a tough cake.
- Flavoring: Vanilla extract is a common addition for a nostalgic, aromatic sweetness. Some recipes also include almond extract for an extra dimension of flavor.
The final cake offers a crisp, golden crust and a soft, buttery interior that truly melts in your mouth. It’s a comforting dessert that evokes nostalgia and is perfect for any occasion.
Delicious Cream Cheese Pound Cake
Ingredients
- 1 8 oz. package cream cheese, room temperature
- 1 1/2 C butter softened
- 3 C white sugar
- 6 eggs
- 3 C all-purpose flour
- 2 tsp. vanilla extract
Instructions
- Pre-heat oven to 325 degrees. Grease a bundt pan or a 10 inch tube pan.
- Cream together the cream cheese and butter until smooth.
- Add the sugar slowly and continue to mix until fluffy. (I usually mix mine for around five minutes so the sugar is thoroughly mixed, resulting in a nice fluffy mixture.)
- Add the eggs one at a time, making sure to mix well after each one.
- Stir in the flour (by hand) until completely incorporated.
- Stir in the vanilla and pour into the prepared pan.
- Bake in pre-heated oven for 65-70 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow to cool for ten minutes; remove from pan. Slice, serve and enjoy!
- Fresh fruit and whipped cream: The classic combination is a perfect accompaniment to the cake’s richness.
- A simple glaze or icing: A drizzle of a light glaze can add extra sweetness and visual appeal.
- Trifle: The dense cake is an excellent foundation for layered trifle recipes.
Step by step photo instructions:
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This cake was very delicious!! I just had a hard time getting it out of the pan and it kind of fell apart! Lol!!!
So happy you enjoyed it, thank you!
So how dose it rise with using all propose flour and no baking soda and/ or baking powder
From the air that is beaten in while creaming the sugar and butter.
Looks delish. However your "print friendly" version just spit 5 pages out with all the photos. Not really what print friendly means.
It is very print friendly…you have the option to print/not print the pictures. All you have to do is check the box 😉
Oh, this looks so delicious. I'm trying to eat more healthily; however, I think I'll make this for Easter 2014 dessert and eat cautiously!
can you use self rising flour
I would use all purpose because there isn't any leavening agent in the recipe like there is in self rising flour.
thank you
Can you add chocolate chips? I like doing that but some times they sink to bottom.
You sure can! Just dust them with a little flour and they won't sink anymore 😉
Sorry but Im Brazilian and sometimes I dont understand the measures and the abreviations . Whats the "C" in butter, sugar and flour means?
Thank you
It stands for "cup."
LOOKS AMAZING. HOWEVER, THERE IS A LOT OF BUTTER(THREE STICKS) AND I CAN'T AFFORD IT. THANKS. ALL YOUR RECIPES ARE LOVELY.
Mmmmm I bet that's really good by itself, and even better with strawberries on top!
Sounds fabulous! Can't wait to give it a try! 🙂
Love your site found you at Blessed with Grace party….your newest member Deana
This sounds simply heavenly.
That looks sooo good! The recipe is soo easy! I am definitely going to make it! yumm! thanks for sharing!
~ visitor from "tasty tuesday"
omg heavy…yes plz, dense…yes plz, and DELICIOUS! great recipe.
I am stopping by from tasty Tuesday, come take a look at my recipe if ya can 🙂
http://xsurvivingmotherhoodx.blogspot.com/2011/02/oreo-cookie-bark.html
Your blog is making me hungry, you can see in the pictures how dense and moist this cake is. Yummy!
Oh, how beautiful! I loooove pound cake and this looks moist and rich. Bookmarking this recipe for sure! I'll keep you posted if I make it – it will probably end up on my blog if I do!
Visiting from Made By You Monday!
Mmmmmmm! Looks yummy!
Hi! Stopping by from MBC. Great blog.
Have a nice day!
I love a good pound cake and never see recipes for them very much anymore. This one certainly looks delish!
Tanya
This looks delicious! I remember pound cakes being at every family reuinion, get together and graduation party when I was growing up. Thanks for sharing, and thanks for the memories 🙂
Looks so good I have to try it!