A cream cheesecake is a dense but moist cake with a great flavor that everyone loves.
Use it to turn a handful of simple ingredients into a succulent and flavorful dessert Cream Cheese Pound Cake Recipe!
Cream Cheese Pound Cake
This recipe yields a moist cake with a slightly dense texture and a golden brown crust. It has a rich buttery-vanilla flavor and pairs well with fruits like fresh berries or almost any type of dessert sauce (like strawberry or blueberry sauce).
- Pound cake remains a popular dessert for a reason. It is so good! Pound cake is a sweetdense and aromatic cake.
- The addition of cream cheese makes this cake a little juicier wetter than a classic sponge cake.
- This cake is like that simply And simply make. Add some sweet frosting and some fresh fruit to serve!
Ingredients for cream cheese pound cake
Dry ingredients – The beauty of a sponge cake is the simplicity of its ingredients. For the dry ingredients, flour, cornstarch and a little salt are enough.
Wet Ingredients – Pound cakes contain quite a lot of eggs. This recipe mixes butter and cream cheese with sugar and eggs. Some vanilla extract provides the taste.
Cream cheese – Be sure to soften the cream cheese. This will make it easier to foam with butter and sugar.
How to make Cream Cheese Poundcakes
This Cream Cheese Cream Cheese Cake is sure to be a hit for dessert.
- Mix butter/cream cheese: Mix together the cream cheese, butter and sugar (according to the recipe below).
- Add Eggs: Stir in eggs one at a time.
- Add dry ingredients: Mix the dry ingredients in a separate bowl. Add the flour mixture to the wet ingredients in the blender.
- Bake: Pour the cake batter into a prepared Gugelhupf tin.
Tips for a perfect pound cake
- Make sure the ingredients are at room temperature.
- Beating the butter and sugar mixture for a long time will draw air into the mixture and help it rise.
- Be sure to measure the flour by adding (do not scoop) the flour to the measuring cup.
- Don’t mix the cake too much after adding the flour or the cake will be too dense.
- Turn out onto a wire rack to cool completely.
Pound cake storage
Once cool, the sponge cake can be stored in an airtight container or covered tightly with plastic wrap. It should keep for about 4 days on the counter.
Want to freeze leftovers for later? No problem! Just wrap it in plastic wrap, then aluminum foil and place in an airtight container. It has a shelf life of three months in the freezer. Store the cake whole or cut into slices and wrap the slices individually. That makes snacking easier!
Did your family enjoy this cream cheese pound cake? Leave us a rating and a comment below!
Cream Cheese Pound Cake
Cream cheese pound cake is super moist and slightly flavorful.
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Preheat the oven to 325°F. Grease and flour a Bundt cake tin.
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In a food processor, combine butter and cream cheese on medium speed for 2 minutes. Gradually add the sugar and continue beating for a further 3 minutes until light and fluffy.
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Add the eggs one at a time, beating after each addition. Mix in the vanilla.
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In a separate bowl, whisk together the flour, cornstarch, and salt. Slowly add the dry ingredients to the butter mixture and mix until fully incorporated.
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Pour the batter into the prepared Gugelhupf tin and spread evenly. Bake for 65-75 minutes or until a wooden skewer or toothpick inserted 1 inch from the edge comes out clean.
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Let the cake rest in the pan for 5 minutes. Then remove the cake from the tin and let it cool completely on a wire rack before serving.
- Make sure the ingredients are at room temperature.
- Beating the butter and sugar mixture for a long time will draw air into the mixture and help it rise.
- Be sure to measure the flour by adding (do not scoop) the flour to the measuring cup.
- Don’t mix the cake too much after adding the flour or the cake will be too stiff.
- Turn out onto a wire rack to cool completely.
Optional Frosting: Combine 1 1/2 cups powdered sugar with 1 teaspoon vanilla and 1 1/2 tablespoons milk. Whisk in more milk (you may need up to 3 tablespoons) until a thin glaze forms. Brush or drizzle the glaze over the cooled sponge cake and leave to set.
Calories: 437 | Carbohydrates: 51G | Protein: 6G | Fat: 24G | Saturated Fatty Acids: 14G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 6G | trans fats: 1G | Cholesterol: 121mg | Sodium: 144mg | Potassium: 73mg | Fiber: 1G | Sugar: 32G | Vitamin A: 811IU | Calcium: 32mg | Iron: 1mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course cake, dessert
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