Cream Cheese Pound Cake
Indulge in the rich, velvety texture of cream cheese pound cake, a delightful dessert that brings comfort and joy with every slice. This classic recipe combines the creaminess of cream cheese with the buttery flavor of pound cake, making it an irresistible choice for gatherings, celebrations, or simply a cozy afternoon treat. With its dense yet tender crumb, this cake pairs beautifully with fruits, whipped cream, or a cup of tea.
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
Servings and Cooking Time
This recipe makes 12 servings. Preparation time is approximately 20 minutes, and cooking time is about 60-70 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 300 calories, 18g fat, 34g carbohydrates, and 4g protein. This calculation is based on one serving.
Step-by-Step Cooking Process
- Preheat your oven to 325°F (160°C) and grease a bundt pan.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth.
- Add the granulated sugar gradually, mixing until fluffy.
- Incorporate the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute the cream cheese with mascarpone for a lighter texture. Additionally, using Greek yogurt instead of some butter can reduce fat while adding moisture. For a dairy-free version, try using plant-based cream cheese.
Serving and Pairings
This cake is delightful when served with fresh berries, a dollop of whipped cream, or a drizzle of chocolate sauce. Pair it with a hot cup of tea or coffee for a perfect afternoon snack.
Storage and Reheating
Store the cream cheese pound cake in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze it for up to 3 months. To reheat, simply slice and warm in the microwave for 10-15 seconds.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake; mix just until combined.
- Not greasing the pan properly may cause the cake to stick.
- Using cold ingredients can affect the texture; ensure everything is at room temperature.
- Check the cake early to avoid overbaking.
- Don’t skip the cooling time; it helps the cake set properly.
Helpful Tips
- Use a kitchen scale for accurate measurements.
- Let the cake cool completely before slicing.
- Experiment with flavorings like lemon zest or almond extract.
- For added texture, fold in nuts or chocolate chips.
FAQs
Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to check the blend’s instructions for best results.
What can I use instead of cream cheese?
Mascarpone cheese or a dairy-free cream cheese alternative works well as substitutes.
How do I know when the cake is done?
Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is done.
Can I add flavors to the cake?
Absolutely! Consider adding lemon zest, vanilla beans, or almond extract for a flavor twist.
How should I serve the cake?
Serve it plain or with fresh fruit, whipped cream, or a glaze for added flavor.
Conclusion
Cream cheese pound cake is a timeless dessert that offers a rich, moist flavor profile, perfect for any occasion. Its versatility makes it easy to adapt, and paired with the right accompaniments, it becomes a showstopper at any gathering. Enjoy every slice!
Cream Cheese Pound Cake
Ingredients
- 1 cup unsalted butter softened
- 8 oz cream cheese softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
Instructions
- Preheat your oven to 325°F (160°C) and grease a bundt pan.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth.
- Add the granulated sugar gradually, mixing until fluffy.
- Incorporate the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
