Easy Cream Cheese Pound Cake

This recipe for Cream Cheese Pound Cake brings together the richness of cream cheese and butter with a classic pound cake texture. With a tender, melt-in-your-mouth crumb and a gentle sweetness, it’s a wonderful addition to any occasion. This cake is as delicious with a simple dusting of powdered sugar as it is with your favorite berries or toppings, making it a versatile treat that’s easy to make and sure to impress!

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Prep Time:

20 minutes

Cook Time:

1 hour 20 minutes

Total Time:

1 hour 40 minutes

Servings:

14 slices

Ingredients for Cream Cheese Pound Cake

This cake uses simple ingredients that are likely already in your pantry, allowing each to shine in the final flavor and texture.

For the Cake:

• 1 ½ cups unsalted butter, softened (3 sticks)
  Using unsalted butter helps control the salt level in the cake, but salted butter will work if that’s what you have on hand. Make sure the butter is softened to ensure a smooth, creamy batter.
• 1 (8 oz) package cream cheese, softened
  Cream cheese is the key ingredient in this pound cake, adding a luscious texture and subtle tang.
• 3 cups granulated sugar
  Sugar adds sweetness but also helps create a tender crumb by combining with the butter to create air pockets during the creaming process.
• 6 large eggs, at room temperature
  Room-temperature eggs incorporate more easily and help create a smooth batter, resulting in a beautifully textured cake.
• 3 cups all-purpose flour
  This is the base of your cake, giving it structure and body.
• 1 teaspoon vanilla extract
  Vanilla enhances the flavor of the cake, adding warmth and a touch of depth that complements the richness of butter and cream cheese.

Optional Garnishes:

• Powdered sugar for dusting
• Fresh berries or a drizzle of chocolate or caramel sauce for extra flavor

Instructions

Step 1: Gather and Prepare Ingredients

The first step to a successful pound cake is to gather all your ingredients, pre-measure them, and ensure they’re at the right temperature. This will make the process much smoother and will help each component blend perfectly.

Step 2: Preheat and Prepare the Pan

Preheat your oven to 325°F (165°C). This temperature is slightly lower than typical cakes, which allows the pound cake to cook through evenly without burning the edges. Grease and flour a 10-inch tube pan thoroughly, ensuring every corner is covered. This will help the cake release easily once it’s baked and prevent sticking.

Step 3: Cream the Butter and Cream Cheese

In a large mixing bowl, combine the softened butter and cream cheese. Using a hand mixer or stand mixer on medium speed, cream them together until the mixture is smooth, creamy, and well-blended. This should take about 2-3 minutes.

The creaming process is important here, as it creates air pockets in the batter that help give the cake its soft and tender crumb. The cream cheese also adds a slight tanginess that balances the cake’s sweetness.

Step 4: Add Sugar Gradually

Gradually add the sugar, about ¼ cup at a time, to the butter and cream cheese mixture, beating until it becomes light and fluffy. This will take approximately 3-5 minutes. Adding sugar slowly ensures it incorporates fully and creates a smoother batter. You’ll know it’s ready when the mixture looks pale, fluffy, and doubled in volume.

Step 5: Add the Eggs One by One

Crack the eggs and add them two at a time to the batter, mixing well after each addition. This helps the batter to remain smooth and ensures each egg is fully incorporated. After each egg, the batter may look a bit lumpy at first, but keep mixing until it’s smooth before adding the next egg. Beating after each addition helps create a cohesive mixture, adding richness and stability to the cake.

Step 6: Add the Dry Ingredients

In a separate bowl, sift together the all-purpose flour. Sifting the flour prevents clumping and ensures an even texture. Add the flour all at once to the butter-cream cheese mixture, mixing on low speed until just combined. Overmixing can lead to a dense cake, so only mix until there are no visible streaks of flour.

Step 7: Add Vanilla Extract

Finally, stir in the vanilla extract to add warmth and subtle flavor. Mix just until incorporated, then stop to avoid overworking the batter. This small touch of vanilla adds balance to the richness of the cake and brings out the natural sweetness.

Step 8: Transfer the Batter and Smooth the Top

Pour the batter into the prepared tube pan, smoothing the top with a spatula for even baking. The batter will be thick, but take care to fill the pan evenly to avoid air pockets.

Step 9: Bake the Cake

Place the cake in your preheated oven and bake for 1 hour and 20 minutes. Start checking for doneness at the 1-hour mark. Insert a toothpick or skewer into the center of the cake; if it comes out clean or with a few crumbs (no wet batter), your cake is ready. This long baking time at a lower temperature allows the cake to cook thoroughly and evenly.

Step 10: Cool the Cake

Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10-15 minutes. This resting time helps the cake firm up slightly, making it easier to remove from the pan without breaking. Then carefully turn the cake out onto a wire rack to cool completely.

Serving Suggestions

• Plain and Simple: This Cream Cheese Pound Cake is delicious on its own, with a rich buttery flavor that stands out. You can dust it lightly with powdered sugar for an elegant touch.
• Fruit Garnishes: Pair with fresh berries, such as strawberries, blueberries, or raspberries, to add a pop of color and a refreshing contrast.
• Sauce Pairings: Drizzle with chocolate sauce, caramel sauce, or a berry coulis to add sweetness and visual appeal.
• With Whipped Cream: Serve slices with a dollop of freshly whipped cream for an extra treat.

This cake is perfect as a dessert, a teatime treat, or even for breakfast. Its versatility makes it an ideal choice for gatherings or a quiet indulgence with a cup of coffee or tea.

Tips and Tricks for a Perfect Cream Cheese Pound Cake

• Use Room-Temperature Ingredients: This is key to a smooth batter. Room-temperature butter, cream cheese, and eggs blend together more easily, resulting in a uniform batter and a tender crumb.
• Cream the Butter and Sugar Thoroughly: This step is crucial for creating a light, airy texture. The creaming process incorporates air, which helps the cake rise and creates a fluffy texture. Make sure to cream until the mixture is noticeably light and fluffy.
• Don’t Overmix the Batter: Once you add the flour, be careful not to overmix. Overworking the batter can lead to a dense, tough cake. Mix until the ingredients are just incorporated.
• Let It Cool: This cake is rich and dense, so letting it cool completely before slicing will make it easier to cut and allow the flavors to set. Store in an airtight container at room temperature for a few days, or refrigerate for up to a week.

Storing and Freezing Instructions

To Store:
Store this Cream Cheese Pound Cake at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 1 week.

To Freeze:
This cake also freezes beautifully! Wrap individual slices or the entire cake in plastic wrap, then place in an airtight freezer bag or container. Freeze for up to 3 months. To enjoy, thaw at room temperature or gently reheat in the oven for a few minutes.

This Easy Cream Cheese Pound Cake is a timeless recipe that’s both simple to make and rewarding to enjoy. With a buttery richness, a hint of vanilla, and the creamy addition of cream cheese, it’s a dessert that will become a family favorite! Whether you enjoy it plain, with a dusting of powdered sugar, or topped with fruit, each slice brings a comforting taste of classic baking. Enjoy baking and sharing this delicious treat!