Cream Cheese Pound Cake
Cream Cheese Pound Cake Recipe
A soft, creamy cake with a texture that melts in your mouth, cream cheese pound cake is deliciously moist. Butter, sugar, eggs, flour, buttermilk, and, of course, cream cheese are the only ingredients you need. Because cream cheese makes pound cakes so moist, it is the difference between a good pound cake and a magnificent pound cake.
It is thought that northern Europe in the 1700s produced the first pound cake. Additionally, American Cookery published the country’s first recipe in its pages in 1795. It required one pound of eggs, one pound of flour, one pound of butter, and one pound of sugar and was written by Amelia Simmons. Over time, further variations were created, including this recipe for a delightfully moist cake.
My family will agree that this is the best handmade pound cake I have ever cooked, and it is the best pound cake recipe I have ever tried. This is the best pound cake recipe since it is a moist and lighter cake, even though a conventional pound cake like my mother’s pound cake tastes fantastic.
- More flavors: Add your favorite warm spices like cinnamon, ginger, or cloves.
- Brown sugar: Make it even richer by substituting half the granulated white sugar for brown sugar.
- Lemon juice: For a bit of tanginess in your cream cheese pound cake, add two teaspoons of lemon juice.
- Lemon extract: For more lemon flavor, use 1/2 teaspoon of lemon extract or lemon zest instead.
- Other extracts: In fact, you could use just about any flavor extract in this recipe like banana, orange, maple, or almond extract.
- Sour cream: Add a half cup of sour cream or heavy whipping cream to the batter for an even creamier cream cheese pound cake.
- Chocolate lovers: If you love chocolate, add a cup of chocolate chips to the recipe.
Try Serving This With:
- 8 ounces cream cheese (1 package at room temperature)
- 1 1/2 cups salted butter (room temperature)
- 3 cups granulated sugar
- 6 large eggs (room temperature)
- 1 1/2 teaspoon vanilla extract
- 3 cups cake flour (you can use all-purpose flour but the cake will be denser)
- 1/4 cup buttermilk (room temperature)
- Powdered sugar (for dusting)
- Preheat oven to 325°F
- Spray a large 10-inch bundt pan with non-stick spray.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth, about 3 minutes.
- Gradually add the sugar, one cup at a time, and mix until light and fluffy. Stop to scrape the bottom and sides of the pan.
- Add the eggs, one at a time, mixing well after each addition, and finally stir in the vanilla extract.
- With the mixer running on low speed, add the cake flour and mix just until combined.
- Pour in the buttermilk and mix it by hand until just incorporated. Use a rubber spatula to scrape the sides and bottom of the bowl.
- Pour batter into the prepared bundt pan, do NOT fill it to the brim. Bake for 1 hour and check for doneness, insert a toothpick into the center of the cake, if it comes out with a few crumbs, but no wet batter, the cake is done. If needed bake it for 20 minutes more.
- Remove the cake and place it on a wire rack to cool to room temperature. Dust with powdered sugar before serving.