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Sometimes all you need is a simple cake, and this cream cheese pound cake is rich, tender, and easy enough to make anytime, whether you keep it simple or dress it up.
Pound cake dates back centuries and was originally made with a pound of butter, sugar, eggs and flour. Over time, bakers have created countless variations, and this cream cheese pound cake is a Southern favorite. The addition of cream cheese gives the cake a velvety texture and a subtle flavor that balances the sweetness nicely.
Golden and rich with lots of vanilla flavor, it’s perfect on its own with coffee or tea, as an easy after-dinner dessert, or wrapped and carried when you need something simple to share. If you want to dress it up, serve it with fresh berries, berry sauce or whipped cream, or just sprinkle it with powdered sugar.
Contents
What You’ll Need to Make Cream Cheese Pound Cake
To make this simple cream cheese pound cake recipe, you will need all-purpose flour, baking powder, salt, butter, cream cheese, Powdered sugar, big eggsAnd vanilla extract.
Step by step instructions
Step 1. Mix dry ingredients and cream together butter, cream cheese and sugar. In a medium bowl, combine flour, baking powder and salt. Next, in the bowl of an electric mixer fitted with the paddle attachment (or use beaters), beat the butter, cream cheese, and sugar on medium speed until light, about 3 minutes.
Pro tip: Your butter and cream cheese are soft enough when a finger pressure leaves a deep indentation. To speed up the process, microwave the butter and cream cheese (unwrapped) in short 10 second intervals until just softened (but not melted).
Step 2. Add vanilla and eggs. Stir in the vanilla, then add the eggs one at a time, beating until smooth (about 10 seconds per egg) and scraping the bowl as needed.
Pro tip: Adding the eggs one at a time ensures that the fat from the butter and cream cheese can emulsify with the liquid from the eggs.
Step 3. Add the dry ingredients. Add the flour mixture and beat on low speed until well combined. Scrape the bowl as needed, then mix the dough one last time using a spatula.
Step 4. Cook and let cool. Scrape the batter into a 9×5-inch loaf pan prepared with nonstick spray and bake at 325°F for 65 to 75 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Let cool in pan for 15 minutes, then invert onto a rack, right side up, to cool completely.
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Ingredients
- 1â…“ cups all-purpose flour, poured into a measuring cup and leveled
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 10 tablespoons (1 stick + 2 tablespoons) unsalted butter, softened
- 5 ounce brick cream cheese, preferably Philadelphia brand, softened
- 1â…“ cups Powdered sugar
- 1½ teaspoons vanilla extract
- 4 big eggs
Instructions
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Preheat the oven to 325°F (165°C) and place an oven rack in the middle position. Spray a 9 x 5 inch (23 x 13 cm) loaf pan with nonstick spray (do not use spray with flour).
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In a medium bowl, combine flour, baking powder and salt.
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In the bowl of an electric mixer fitted with the paddle attachment (or use beaters), combine the butter, cream cheese and sugar. Beat at medium speed until light, about 3 minutes. Stir in the vanilla, then add the eggs one at a time, beating until smooth (about 15 seconds per egg) and scraping the bowl as needed.
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Add the flour mixture and beat on low speed until well combined, scraping the sides and bottom of the bowl as necessary. Use a rubber spatula to give the batter a final mix, then scrape it into the prepared pan and smooth the top.
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Bake for 65 to 75 minutes, or until the cake is golden brown, well risen, and a toothpick inserted in the center comes out clean. Let cool in pan for 15 minutes, then invert onto a rack, right side up, to cool completely.
Remarks
Make-Ahead/Freeze Instructions: This pound cake is best made fresh the day of serving, when the crumb is most tender and the flavor is rich and buttery. That said, it also stores well: Once completely cooled, wrap it tightly in plastic wrap and store it at room temperature for up to 2 days. For longer storage, wrap the cooled cake in plastic wrap then foil and freeze for up to 3 months. Thaw overnight at room temperature, still wrapped, before serving.
Nutritional information
Per serving (10 servings)Calories: 349kilocaloriesCarbohydrates: 41gProtein: 5gFat: 19gSaturated fat: 11gCholesterol: 119mgSodium: 217mgFiber: 1gSugar: 27g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutrition information is provided as a courtesy and should not be construed as a guarantee. Data is calculated via an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these numbers should only be considered estimates. Various factors such as types of produce or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information of a given recipe. Additionally, different online calculators provide different results based on their own nutritional data sources and algorithms. To get the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your favorite nutritional calculator.
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