A homemade cream cheese pound cake is the perfect dessert for so many occasions. It is moist, dense, rich and buttery. And what I love most about my pound cake is that it taste even better the day after baking. Everyone loves when I make my seven up cake, but my cream cheese pound cake is my go to cake recipe when I want to experience simple elegance and great texture. Making this sweet delight is an art that combines simplicity with perfection. Join me in creating this delicious dessert.
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How to Make Perfect Cream Cheese Pound Cake
Make sure to use fresh ingredients when making your pound cake. All ingredients should be at room temperature before mixing. Preheat the oven and once you have combined all of your ingredient, immediately place the batter in the oven. To ensure a moist, buttery cake, do not overcook to prevent dryness.
Watch the Video ( Cream Cheese Pound Cake Video)
Ingredients
Cake Flour: Cake flour has a lower protein content than all-purpose flour, which translates to less gluten develop
Sugar: Sugar is the key ingredient for achieving sweetness in your pound cake. Along with sweetness, sugar helps to achieve a soft and moist texture. It also helps create that golden-brown crust as it caramelizes in the oven.
Butter: Butter adds an so much richness and give a delicious flavor to the pound cakes. The fat in the butter keeps the cake moist and prevents it from drying out.
Cream Cheese: Cream cheese brings a subtle tanginess that balances out the sweetness of the pound cake. Cream cheese makes the pound cake richer, moist and denser.
Eggs: Eggs provide the main structure for the pound cake, helping it rise and set. Egg yolks add extra richness and a beautiful yellow hue to the cake. Eggs help bind the ingredients together, creating a smooth, even batter.
Vanilla Extract: Vanilla adds a classic warm, comforting flavor that enhances the other ingredients.
Almond Extract: Almond extract provides a slightly nutty, sweet flavor profile that adds another layer of complexity to the cake.
Salt: A pinch of salt may seem insignificant, but it plays a big role in balancing the sweetness and bringing out the flavors of the other ingredients.
Things Your Will Need:
Instructions for Cream Cheese Pound Cake
1. Preparation
To set the stage for this culinary masterpiece, preheat your oven to 325 degrees Fahrenheit. Take a moment to butter and lightly flour a bundt pan, preparing it to hold the cake batter. Ensure that the main ingredients—the eggs, butter, and cream cheese—are at room temperature. This harmonious balance will aid in achieving the desired consistency for the pound cake batter.
2. Sifting the Dry Ingredients:
In a bowl, sift together the cake flour and salt, creating a seamless blend that forms the foundation of the cake’s structure and texture.
3. Mix all Ingredients:
In a stand mixer, let the butter and cream cheese join forces and cream together, forming a velvety base.
Introduce the sugar, vanilla extract, and almond extract, infusing the mixture with aromatic essences. Gradually add the eggs, one at a time, to the creamy mixture, allowing each to blend in completely before welcoming the next. This gradual addition ensures a smooth, uniform incorporation of ingredients.
Slowly add the sifted flour and salt mixture to the batter, allowing the stand mixer to work its magic. This gentle incorporation ensures a perfect amalgamation of flavors and textures without overmixing.
4. Bake the Pound Cake
Transfer the meticulously prepared batter to the buttered and floured bundt pan. Place this masterpiece into the preheated oven and let it bake for approximately 1 hour and 20 minutes.
Check for doneness by inserting a toothpick near the cake’s center; it should come out clean, signaling the cake’s readiness.
5. Allow Cake to Rest
Once the cake has completed its time in the oven, remove it and place it on a wire rack to cool for 15 to 20 minutes. This resting period allows the cake to settle and gracefully release itself from the bundt pan.
What to Eat With Cream Cheese Pound Cake
Cream Cheese Pound Cake is such a versatile dessert. It can be paired with a variety of toppings and sides that will give it an unique taste every time. I love to pair my cream cheese pound cake with fresh fruit or fruit in syrup such as strawberries, blueberries or raspberries. Each fruit along with the dense texture of the pound cake makes for a wonderful dessert with delicious flavor. Ice cream is also a favorite pairing for me. The richness of this pound cake enhances any flavor ice cream you can imagine.
How to Store Leftover Pound Cake
If you manage to have some leftover pound cake, here’s how you should store it to ensure its freshness and preserve it’s taste.
Short-Term Storage can be done up to 5 days at room temperature. Make sure your pound cake has completely cooled before wrapping it in plastic wrap then a layer of aluminum foil. Store it in a cool, dry place in an airtight container.
For Long-Tern Storage the pound cake can be stored in the freezer for up to 3 months. You can choose to store the cake as a whole or individual slices. And just like for short-term storage, wrap tightly in plastic wrap, and then again in aluminum foil. Place it in a freezer-safe bag or container and label with the date.
Once you are ready to eat your pound cake, place it on the counter and allow it to thaw at room temperature. Once thawed warm it in the oven.
A slice of this homemade pound cake is not just a dessert; it’s a moment of pure indulgence. So, relish each bite of this cream cheese pound cake and don’t forget to share it with loved ones. Whether enjoyed with a cup of coffee or tea or as a sweet ending to a meal, this pound cake will always evoke warmth and contentment, a true embodiment of timeless culinary charm.
Try these Other Great Desserts
Perfect Cream Cheese Pound Cake Recipe
12
servings10
minutes1
hour20
minutesIngredients
3 Cups Cake Flour
2 1/2 Cups Sugar
1 1/2 Cups Butter
8 oz Cream Cheese
6 Eggs
1 tsp Vanilla Extract
1 tsp Almond Extract
1/2 tsp Salt
Directions
- Preheat the oven to 325 degrees
- Lightly butter and flour a bundt pan and set it aside until later.
- Make sure the eggs, butter and cream cheese are at room temperature before using.
- In a bowl sift together the flour and salt.
- In a stand mixer, cream together the butter and cream cheese.
- Add the sugar, vanilla extract and almond extract. Add the eggs one at a time. Slowly add the flour and mix well.
- Add the batter to the bundt pan then transfer to the preheated oven and bake for 1 hour and 20 minutes or until a toothpick placed near the center of the cake comes out clean.
- After removing the cake from the oven, place it on a wire rack to cool for 15 to 20 minutes before attempting to move it from the pan.
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