on Nov 06, 2011, Updated Feb 19, 2024 117 Comments Pound Cakes are humble cakes that are so delicious and full of flavor when they are made right and from a well-tested recipe. We’ve all tasted some at reunions or parties where they were just dry and lacked flavor. That’s not the case with my Cream Cheese Pound Cake. This cake has been well-tested for generations and turns out perfectly when the recipe is followed. So moist and flavorful with a bit of a golden crust on the outside. My mother bakes this pound cake often and has for many years. I love it so much that it’s one of the recipes I shared in my cookbook as well. And she makes it so beautifully that I asked her to make it in my video!
How to Make Cream Cheese Pound Cake
Prep. Start by preheating your oven and preparing your Bundt pan as directed. Set out the cream cheese, butter, and eggs to let them reach room temperature. Time-Tested and Dependable – This is our family recipe we’ve baked MANY times over the course of three generations, so we’ve perfected the ingredients, instructions, and tips. Follow the recipe exactly for a moist, deliciously perfect pound cake every time. Tender, Moist, with Structure – The ingredients of the pound cake are workhorses in that they give it incredible structure without being heavy, all the while baking it into the most tender, golden beauty with a perfect crumb. Butter – Use salted butter and let it reach room temperature before creaming together with the cream cheese and sugar. Butter is an essential part of pound cake and gives so much flavor. Cream cheese – Use full-fat cream cheese. This contributes to the moistness of the cake and gives it the signature slightly tangy flavor. Sugar – Use granulated sugar or cane sugar. It’s best to stick to the time-tested recipe and use the sugar as directed, as this is a large, dense cake, so the instructed amount is needed to sweeten it. All-purpose flour – This flour works beautifully in this cake, so there’s no need for any special flour. Just give it a quick whisk with a fork or wire whisk to remove any lumps before adding to the cake mixture. Salt – The small bit of Kosher salt enhances the sweetness of the cake. Eggs – The eggs help give the cake density and structure and help it rise. Let your eggs reach room temperature before mixing your cake. Vanilla extract – Use this homemade vanilla extract or another quality pure vanilla extract of your choice. Cream together cream cheese, butter, and sugar until light and fluffy. Add eggs one at a time and mix until just combined. Add in flour, salt, and vanilla and mix until just blended. Do not overmix. Pour the cake batter into your prepared pan. Tap the Bundt pan gently a few times on the countertop to remove any air bubbles trapped inside. Then, you can gently smooth the surface of the batter with the back of a spoon. Bake until golden brown (about 1 1/2 hours) and a cake tester or wooden skewer comes out clean. The cake should spring back when gently pressed. See How to Tell When Your Cake Is Done for more tips. Let it cool in the pan for 10 minutes on a wire rack, and then turn the cake out onto the rack to cool completely. Serve the pound cake warm or wait until it’s cooled. This cake is beautiful in its simplicity, so it’s perfect when served just as it is. Sometimes, I love it with a dollop of homemade whipped cream and fresh strawberries.
Storage Tips
To store: Place baked and completely cooled cake in an airtight container or wrap well and keep at room temperature for up to 4 days. Let ingredients reach room temperature – The ingredients will blend better with each other and bake into the best cake if they’ve reached room temperature. Cold ingredients don’t come together as well and can affect the final texture of the cake. Do not overmix – Overmixing can impact the texture and make it tough or rubbery. Tent with foil if your cake is brown but not done – Ovens are different. The cake may take a bit longer to get done in some. If the cake is turning brown but needs a bit more time to get done inside, tent it loosely with foil to prevent it from getting too brown. Cool on a wire rack – Let the cake cool for just about 10 minutes in the cake pan sitting on a wire rack. Then, invert the pan and turn the cake out onto the wire rack to finish cooling. The cake can stick to the pan if you leave it in the pan too long after baking. To freeze: Wrap baked and cooled cake tightly with plastic wrap, then foil. Store the wrapped cake in a freezer bag and freeze for up to 3 months. To thaw and serve, unwrap and allow to thaw completely before slicing.
More Delicious Pound Cakes
Lemon Pound Cake Chocolate Pound Cake Classic Pound Cake If you tried this Cream Cheese Pound Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting! Enjoy!Robyn xo
