They say a cook needs to have one cake in their repertoire and this is mine; Cream Cheese Pound Cake, the very first cake I learned to make when I moved to Los Angeles.
The only pound cake I have made more than 100 times, the one I can whip up in less than 20 minutes and that delivers great satisfaction. It taste so different from the cake you will find at your supermarket with the hint of nutmeg.
This is one of those cakes that get requested the most by family and friends. I would often mail it to my family and friends after much pleading and cajoling on their part….. they know how to get to me. I am always happy to do the baking; the parceling and mailing not so much.
This variation of cream cheese pound cake uses chemical leavening (baking powder ), air incorporated by the creaming method and massive amount of eggs to produce a somewhat lighter crumb than your typical cream cheese pound cake, made in the usual manner. The ingredients are slightly different as well, but overall it is still a basic cream cheese pound cake with better flavor and texture. You can enjoy this delicious cake on its own, or you can make the Mint-Lime glaze to top it off for a vibrant and summery note. This will be classic favorite in your family! Enjoy! [adthrive-in-post-video-player video-id=”hsb4z3I0″ upload-date=”2019-11-08T03:21:51.000Z” name=”Cream Cheese Pound Cake” description=”Cream Cheese Pound Cake – a tender, moist and rich cream cheese pound cake with a hint of nutmeg glazed with mint-lime for overall satisfaction. Tasty and easy cake that is a must-served on your table every now and then.”] This recipe was first published in May 2013 and has been updated with some tips, notes and a video.
title: “Cream Cheese Pound Cake” ShowToc: true date: “2024-09-20” author: “Lillie Saunders”
Cream Cheese Pound Cake
When I think about need-to-know holiday recipes, a good classic pound cake is always at the top of my list. A pound cake is the perfect simple dessert. It’s rich and buttery, with a delicate vanilla flavor and tight moist crumb. It’s a hearty no-fuss cake you don’t have to decorate or worry about transporting to events. Our Cream Cheese Pound Cake is a marvelous platform for creativity. Although it tastes amazing on its own, you can mix add-ins into the batter before baking, or dress it up with toppings and sauces!
Best Pound Cake Recipe
Why do I think Cream Cheese Pound Cake is the best? It’s because of what the cream cheese does to the flavor and texture of the pound cake… Pound Cakes are meant to be heavy cakes. It’s said the original pound cake recipe was made with one pound each of flour, sugar, eggs, and butter. However, pound cakes can be a little too dense and heavy, in my opinion. That’s where the cream cheese comes in. Adding cream cheese to the cake batter lightens and lifts the batter while baking, because cream cheese tends to puff as it bakes. This makes the pound cake slightly softer and airier than traditional pound cake. It also adds a very mild twang to the otherwise pure rich vanilla-butter flavor. The little bit of tanginess balances the flavors, so the pound cake does not taste too sweet.
What Ingredients You Will Need
If you get anxious about holiday baking, this easy Cream Cheese Pound Cake Recipe is a great place to start. You only need a few key ingredients to make something that tastes impressive.
Butter – Softened. Always go with unsalted butter when you have the choice. Cream cheese – Softened. Full fat. To enhance the flavor and texture. Sugar – To dust the pan and sweeten the pound cake. Flour – The base of the batter. Eggs – To bind and lift the batter. Vanilla extract – For deep nostalgic flavor. Baking Powder – To help the cake rise. Salt – To enhance the overall flavor.
The Perfect Pound Cake Pan
I like to bake pound cakes in a bundt pan, because it creates a larger cake with a decorative finish. Also, bundt pans usually have a good non-sticking coating on the inside that makes it easy to flip the cake out of the pan. However, if you do not own a bundt pan, you can make this recipe in two standard 9-inch loaf pans. In loaf pans, the baking time should be reduced to 70-80 minutes.
How To Make Pound Cake
Ready to learn how to make a perfect pound cake? This Cream Cheese Pound Cake Recipe is so easy to make, it will become your new go-to dessert!
Get The Full (Printable) Easy Cream Cheese Pound Cake Recipe Below. Enjoy!
Other Homemade Toppings
Once you bake homemade pound cake from scratch, you might want to dazzle it up when it’s time for dessert.
Here are a few topping ideas
Salted Caramel Sauce Chocolate Ganache Chocolate Gravy Warm Blueberry Sauce Raspberry Syrup or Fresh Cut Fruit
How To Make Glaze For Pound Cake
You can also make a simple glaze to pour over the pound cake by mixing…
1 1/2 – 2 cups powdered sugar 3 – 4 tablespoons milk (or heavy cream for a thicker glaze) 1-2 teaspoons flavor extract (This could be vanilla, lemon, rum, coconut, strawberry, etc.)
Be sure to whisk the glaze well, so there are no clumps. Then pour or drizzle over the cake. If the cream cheese cake is warm, the glaze will most likely soak into the cake. If you want it to sit up on top of the cake, make the glaze very thick, using less liquid and more powdered sugar. Then wait until the cake is completely cool to apply the glaze.
Why Is My Cake Taking So Long To Bake?
Pound cakes do take a long time to bake. However, if yours is taking longer than expected, you may have a faulty oven thermostat. Place a new hanging oven thermometer off the center rack in your oven, and adjust the temperature accordingly. (Your oven manual, or youtube, can show you how to recalibrate your oven.)
Can You Freeze A Moist Pound Cake?
Absolutely! Wrap it very well with plastic wrap, then a layer of foil, and freeze for up to 6 months.
Can You Add Ingredients To The Cream Cheese Cake to Make It Chunky?
Sure! Try not to mix in any ingredient that would add extra moisture (like chopped fruit). However, you can certainly add in chocolate chips, chopped nuts, or dried fruits.
Do I Need to Keep the Cake in the Fridge?
No, this cake can stay out at room temperature for 3 to 5 days, but you can keep it in the fridge if you would like to. Wrap it well and refrigerate for up to 10 days.
Looking For More Festive (Yet Easy) Cake Recipes?
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