Amazing Easy Homemade Cream Cheese Pound Cake
Amazing Easy Homemade Cream Cheese Pound Cake
Introduction
Prepare to fall in love with this Amazing Easy Homemade Cream Cheese Pound Cake! This classic dessert is a true showstopper, offering an incredibly moist, rich, and dense crumb that simply melts in your mouth. The secret? A generous amount of cream cheese blended into the batter, delivering an unparalleled depth of flavor and tender texture. Despite its gourmet appeal, this recipe is surprisingly simple to bake, making it the perfect treat for any occasion, from casual family gatherings to elegant celebrations. Get ready to bake a new family favorite!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces full-fat cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pure vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or a 12-cup tube pan thoroughly.
- In a large mixing bowl, using an electric mixer, cream together the softened butter and softened cream cheese until light and fluffy, about 3-5 minutes.
- Gradually add the granulated sugar to the butter and cream cheese mixture, beating well after each addition, until the mixture is pale and fluffy, about 5-7 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition until fully incorporated. Do not rush this step; ensure each egg is completely blended before adding the next.
- In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to a dry cake.
- Stir in the pure vanilla extract until evenly distributed.
- Pour the batter evenly into your prepared Bundt or tube pan. Tap the pan gently on the counter a few times to release any air bubbles.
- Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Baking times can vary, so keep an eye on your cake.
- Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes.
- After cooling slightly, invert the cake onto a wire rack to cool completely before slicing and serving.
Pro Tips & Notes
- Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at true room temperature. This allows them to cream together smoothly, creating a light, airy base for your batter.
- Do Not Overmix: Once you add the flour, mix only until just combined. Overmixing develops the gluten in the flour, resulting in a tough, dry cake.
- Proper Pan Preparation: Thoroughly greasing and flouring your Bundt or tube pan is crucial for easy release. You can also use a baking spray with flour.
- Test for Doneness: The toothpick test is reliable, but also look for the cake edges pulling slightly away from the pan and the top springing back when gently touched.
- Cool Completely: Allow the cake to cool fully on a wire rack before slicing. This helps the cake firm up and prevents it from crumbling when cut.
Nutrition Facts (per serving)
- Calories: 550
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 180mg
- Sodium: 280mg
- Total Carbohydrates: 65g
- Dietary Fiber: 1g
- Total Sugars: 45g
- Protein: 7g
Frequently Asked Questions
- Q: Can I use low-fat cream cheese for this recipe? A: For the best texture and richness, we highly recommend using full-fat cream cheese. Low-fat varieties contain more water and can affect the cake's density and moisture.
- Q: How should I store leftover pound cake? A: Store your pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Q: Can I freeze this cream cheese pound cake? A: Yes! This pound cake freezes beautifully. Once completely cooled, wrap individual slices or the entire cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2-3 months. Thaw at room temperature before serving.
- Q: Why did my pound cake turn out dry? A: Common reasons for a dry pound cake include overbaking, using too much flour (always measure accurately, preferably by weight, or spoon and level), or overmixing the batter once the flour is added.