Cream Cheese Pound Cake
Indulge in the rich and creamy goodness of cream cheese pound cake, a delightful dessert that perfectly balances buttery richness and a tender crumb. Whether enjoyed with fresh fruit or a drizzle of glaze, this cake is an ideal companion for afternoon tea or a special celebration. Its simplicity belies the depth of flavor, making it a must-try for both novice and experienced bakers alike.
Ingredients
- 1 cup cream cheese, softened
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Servings and Cooking Time
This recipe makes 12 servings. Preparation time is 20 minutes, with a cooking time of 1 hour and 10 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 20g fat, 42g carbohydrates, 2g protein, and 25g sugar. This is based on a standard slice size.
Step-by-Step Cooking Process
- Preheat your oven to 325°F (160°C).
- Grease and flour a 10-inch bundt pan thoroughly.
- In a large bowl, cream the softened cream cheese and butter until smooth.
- Add the sugar gradually, beating until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Stir in the vanilla extract for additional flavor.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 70 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Alternative Ingredients
You can substitute cream cheese with mascarpone for a different flavor profile. Additionally, Greek yogurt can be used for a lighter version, giving a tangy taste while maintaining creaminess.
Serving and Pairings
This cream cheese pound cake pairs beautifully with fresh berries, whipped cream, or a light glaze. It’s also delightful with a cup of tea or coffee, enhancing its rich flavors.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Cooking Mistakes
- Don’t skip the creaming step; it ensures a light texture.
- Measure flour correctly to avoid a dense cake.
- Do not open the oven door too early to prevent collapsing.
- Ensure all ingredients are at room temperature for even mixing.
- Use a toothpick to check for doneness properly.
Helpful Tips
- For added flavor, mix in lemon zest or almond extract.
- Top with powdered sugar for a beautiful finish.
- Serve with a fruit compote for a refreshing twist.
- Experiment with different flavors by adding chocolate chips or nuts.
FAQs
Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it may result in a slightly different texture and flavor.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached.
Can I add fruit to the batter?
Absolutely! Fresh or frozen berries can be folded into the batter for added flavor and texture.
How should I serve this cake?
The cake is delicious on its own, but can also be served with whipped cream, fresh fruit, or a simple glaze.
Is it possible to make this cake ahead of time?
Yes, this cake maintains its flavor well and can be made a day in advance. Just store it properly.
Conclusion
Cream cheese pound cake is a delightful treat that combines rich flavors with a moist, tender crumb. Perfect for any occasion, it’s easy to make and can be customized to suit your taste. Enjoy it plain, or dress it up with your favorite toppings for an impressive dessert!
Cream Cheese Pound Cake
Ingredients
- 1 cup cream cheese softened
- 1 cup unsalted butter softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C).
- Grease and flour a 10-inch bundt pan thoroughly.
- In a large bowl, cream the softened cream cheese and butter until smooth.
- Add the sugar gradually, beating until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Stir in the vanilla extract for additional flavor.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 70 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
