Cream Cheese Pound Cake
The classic Pound Cake is traditionally made with a pound of butter, sugar, eggs and flour. It is often made in a loaf or bundt pan. There are a lot of pound cake recipes that you can search on the internet. This cream cheese pound cake recipe is one of the best that I have done as it is dense yet soft and moist. It can be best described as a sugar cookie in a cake.
In my experience, it is best to weigh the ingredients. Correct measurements of ingredients is the key to successful baking. Make sure that the butter, cream cheese and eggs are at room temperature.
Cream Cheese Pound Cake
cream cheese pound cake
Cream Cheese Pound Cake
Ingredients
- bundt pan
- 1 ½ cups (340 grams) unsalted butter, room temperature (340 grams)
- 8 ounces (225 grams) cream cheese, room temperature
- 2½ cups (500 grams) granulated sugar
- 2 tsps (8 grams) vanilla extract
- 1 tsp salt
- 6 large eggs (300 grams), room temperature
- 3 cups (375 grams) cake flour
Instructions
- Preheat oven to 325°F (170°C). Grease a 10 inch bundt pan.
- In a bowl of a stand mixer fitted with the paddle attachment, combine butter, cream cheese, sugar, vanilla, and salt. Beat at medium speed until fluffy and pale.
- Add eggs, one at a time. Beat on medium speed until there are no yolk left after each addition. Scrape bottom and sides of bowl with a rubber spatula.
- Add flour. Beat until combined. Transfer batter into prepared pan, and smooth top using spatula.
- Bake for 1 hour and 30 minutes or until top is golden brown and cake tester inserted comes out clean. Invert cake onto a plate, and unmold from pan. Transfer to a wire rack to cool.
- Optional: Sprinkle icing sugar on top of the pound cake.
Recipe adapted from Bake from Scratch book "Ultimate Southern Cream Cheese Pound Cake". Recipe by Ben Mims. I adjusted the amount of sugar and salt.