Cream cheese pound cake stands as a beloved classic in the world of baking, combining the rich density of traditional pound cake with the tangy smoothness of cream cheese.
This delightful twist on the conventional pound cake recipe transforms an already wonderful dessert into something truly extraordinary. The addition of cream cheese creates a velvety texture that melts in your mouth while adding a subtle tanginess that balances the sweetness perfectly.
The origins of pound cake date back to the 18th century, when the recipe called for a pound each of flour, butter, sugar, and eggs—hence the name.
Over time, bakers have experimented with various adaptations, and the cream cheese version has emerged as one of the most popular variations. What makes this cake particularly special is its versatility; it can be served plain with a dusting of powdered sugar, topped with fresh fruit, or drizzled with a glaze.
INGREDIENTS
- 1½ cups (3 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract (optional)
- ¼ teaspoon salt
- Non-stick cooking spray or additional butter for greasing the pan
- Powdered sugar for dusting (optional)
INSTRUCTIONS
Preheat your oven to 325°F (165°C). Prepare a 10-inch tube pan or bundt pan by thoroughly greasing it with non-stick cooking spray or butter. For extra insurance against sticking, you can dust the greased pan with a light coating of flour, tapping out any excess.
In a large mixing bowl, cream together the softened butter and cream cheese using an electric mixer on medium speed. Continue beating until the mixture is smooth and well combined, about 2-3 minutes.
Gradually add the sugar, about ½ cup at a time, beating well after each addition until the mixture becomes light and fluffy, which should take approximately 5-7 minutes total. This extended creaming process is crucial for incorporating air into the batter, which helps the cake rise properly.
Add the eggs one at a time, beating for about 30 seconds after each addition. Be sure to scrape down the sides of the bowl periodically to ensure everything is evenly incorporated.
After all eggs are added, mix in the vanilla extract and almond extract (if using).
In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined.
Be careful not to overmix at this stage, as this can develop the gluten in the flour and result in a tougher cake.
Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to remove any large air bubbles.
Place the pan in the preheated oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for about 15-20 minutes before carefully inverting it onto a wire rack to cool completely. Once cooled, you can dust it with powdered sugar if desired, or serve it plain.
The cake will keep well at room temperature, covered, for up to 5 days, or can be frozen for up to 3 months.
FAQs
1. Why did my pound cake crack on top?
A crack on top of a pound cake is actually traditional and expected! It happens as the cake rises and the exterior sets before the interior is fully baked.
If you’d prefer less cracking, you can try baking at a slightly lower temperature for a longer time.
2. Can I substitute reduced-fat cream cheese?
While you can use reduced-fat cream cheese, the texture and flavor of the cake may be affected. Full-fat cream cheese provides the richest taste and best texture.
I don’t recommend using fat-free cream cheese as it contains additives that can negatively impact the cake’s quality.
3. How do I prevent my pound cake from sticking to the pan?
Thoroughly grease your pan with butter or non-stick spray. For extra insurance, you can dust the greased pan with flour, or use a baking spray that contains flour. Allow the cake to cool for 15-20 minutes before attempting to remove it from the pan.
4. Can I add other flavors to this pound cake?
Absolutely! This cream cheese pound cake serves as an excellent base for various flavors. Consider adding lemon zest, orange zest, or a teaspoon of cinnamon.
You could also fold in blueberries, chocolate chips, or chopped nuts for added texture and flavor.
5. Why is my pound cake dry?
Dry pound cake can result from overbaking or measuring the flour incorrectly. Be sure to use the spoon-and-level method when measuring flour rather than scooping directly with the measuring cup.
Also, check your cake a few minutes before the recommended baking time, as ovens can vary.
CONCLUSION
The cream cheese pound cake represents the perfect balance of simplicity and indulgence. Its straightforward preparation belies the complex flavors and luxurious texture that result from the careful combination of quality ingredients.
The tanginess of cream cheese elevates this classic dessert, creating a memorable treat that has stood the test of time for good reason.
Whether you’re new to baking or a seasoned pro, this recipe offers both accessibility and sophistication. The versatility of cream cheese pound cake makes it appropriate for any occasion, from casual family gatherings to elegant dinner parties.
As you slice into the dense, moist crumb of this delightful cake, you’ll understand why generations of bakers have treasured this recipe.
So preheat your oven, gather your ingredients, and prepare to create a dessert that will surely become a staple in your baking repertoire.
