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Cream Cheese Pound Cake Recipe

Cream Cheese Pound Cake Recipe
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★★★★★

4.7 from 14 reviews

This Cream Cheese Pound Cake is a rich and moist dessert that combines the tangy flavor of cream cheese with the classic buttery sweetness of a traditional pound cake. Perfectly dense yet tender, it features a velvety texture, enhanced with vanilla and a hint of buttermilk, baked to golden perfection in a bundt pan and lightly dusted with powdered sugar for an elegant finish.

Ingredients

Scale

Wet Ingredients

  • 8 ounces cream cheese (1 package, room temperature)
  • 1 1/2 cups salted butter (room temperature)
  • 6 large eggs (room temperature)
  • 1 1/2 teaspoon vanilla extract
  • 1/4 cup buttermilk (room temperature)

Dry Ingredients

  • 3 cups cake flour (or all-purpose flour for a denser texture)
  • 3 cups granulated sugar

Topping

  • Powdered sugar (for dusting)

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the perfect temperature for even baking.
  2. Prepare the Pan: Spray a large 10-inch bundt pan generously with non-stick spray to prevent sticking and ensure easy release of the cake.
  3. Beat Cream Cheese and Butter: In a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium speed until smooth and creamy, approximately 3 minutes.
  4. Add Sugar Gradually: Slowly add the granulated sugar, one cup at a time, mixing thoroughly after each addition until the batter is light and fluffy. Be sure to scrape down the sides and bottom of the bowl to incorporate all ingredients.
  5. Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to create a homogenous batter. Finally, stir in the vanilla extract for flavor.
  6. Add Flour: With the mixer on low speed, gradually add the cake flour to the batter and mix just until combined to avoid overworking the dough and to maintain tenderness.
  7. Mix in Buttermilk: Pour in the buttermilk and fold it into the batter gently by hand using a rubber spatula. Scrape the sides and bottom to ensure everything is evenly mixed.
  8. Bake the Cake: Transfer the batter into the prepared bundt pan, filling it no more than two-thirds full. Bake for 1 hour, then check doneness by inserting a toothpick into the center; if it comes out with a few crumbs but no wet batter, the cake is done. If needed, bake for an additional 15-20 minutes.
  9. Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes before turning out onto a wire rack to cool completely. Dust with powdered sugar just before serving for a beautiful finish.

Notes

  • Room temperature ingredients help create a smooth, well-incorporated batter and better rise.
  • Using cake flour yields a lighter, finer crumb; all-purpose flour will make the cake slightly denser.
  • Do not overmix after adding flour to prevent a tough cake.
  • Ensure not to fill the bundt pan to the brim to allow for proper rising.
  • Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
  • Serve plain or with fresh berries and whipped cream for added decadence.

Nutrition

Keywords: cream cheese pound cake, bundt cake, cream cheese dessert, rich pound cake, moist cake, classic pound cake recipe

Find it online: https://lucabites.com/cream-cheese-pound-cake-recipe/