There’s something truly magical about the aroma of a freshly baked Cream Cheese Pound Cake wafting through the kitchen. I remember the first time I tried this delightful dessert at a family gathering; the rich, buttery flavor and moist texture left a lasting impression on my taste buds. As I took my first bite, it felt like a warm hug, comforting and indulgent. This Cream Cheese Pound Cake has become a staple in my home, perfect for any occasion. Whether it’s a cozy weeknight dinner or a festive celebration, this cake never fails to bring smiles and satisfaction to my family and friends.
What is Cream Cheese Pound Cake?
Cream Cheese Pound Cake is a delightful twist on the classic pound cake, incorporating cream cheese to create a rich, moist texture that melts in your mouth. Originating from the traditional pound cake, which dates back to the 1700s, this version adds a creamy depth that elevates the flavor profile. The use of cream cheese not only enhances the cake’s moisture but also contributes to its dense yet tender crumb. This cake is a beloved dessert in American households, often enjoyed during family gatherings and celebrations, making it a true comfort food.
Why You’ll Love This Cream Cheese Pound Cake
- Convenient: Simple ingredients and easy preparation make it a go-to recipe for busy cooks.
- Deliciously Rich: The cream cheese adds a unique flavor that sets it apart from other cakes.
- Family-Friendly: Loved by both kids and adults, it’s perfect for any family gathering.
- Versatile: Enjoy it plain, with fruit, or drizzled with a glaze for added flair.
Who It’s For
This Cream Cheese Pound Cake is ideal for busy families looking for a quick yet impressive dessert. It appeals to health-conscious cooks who appreciate the richness of cream cheese without excessive sweetness. Food lovers will also find joy in its unique flavor and texture, making it a delightful addition to any dessert table.
When to Cook It
Whether it’s a cozy weeknight dinner, a birthday celebration, or a holiday feast, this Cream Cheese Pound Cake fits perfectly into any occasion. It’s also a fantastic choice for potlucks and gatherings, where it can be easily shared and enjoyed by all.
- 1 cup unsalted butter, softened: Provides richness and moisture; can be substituted with margarine for a dairy-free option.
- 8 oz cream cheese, softened: Adds a creamy texture; use low-fat cream cheese for a lighter version.
- 3 cups granulated sugar: Sweetens the cake; consider using coconut sugar for a lower glycemic index.
- 6 large eggs: Binds the ingredients and adds moisture; egg substitutes like flaxseed meal can be used for a vegan option.
- 3 cups all-purpose flour: Forms the structure; whole wheat flour can be used for added fiber.
- 1 teaspoon vanilla extract: Enhances flavor; almond extract is a great alternative for a different twist.
- 1/2 teaspoon salt: Balances sweetness; can be omitted if you’re watching sodium intake.
- Preheat your oven: Set it to 325°F (160°C) to ensure even baking.
- Cream the butter and cream cheese: In a large mixing bowl, beat them together until smooth and fluffy, creating a rich base.
- Add sugar gradually: Mix in the sugar slowly, beating until the mixture is light and airy, about 3-5 minutes.
- Incorporate the eggs: Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Stir in vanilla: Add the vanilla extract, infusing the batter with a warm, inviting aroma.
- Mix dry ingredients: In a separate bowl, whisk together the flour and salt until well combined.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined to avoid overmixing.
- Prepare the pan: Pour the batter into a greased and floured bundt pan, smoothing the top with a spatula.
- Bake: Place in the oven and bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Stevia: A natural sweetener with zero calories, perfect for reducing sugar intake.
- Monk fruit: Another natural option that provides sweetness without calories.
- Allulose: A low-calorie sugar that mimics the taste and texture of sugar without the same impact on blood sugar.
- Note: Avoid using honey or maple syrup as substitutes, as they can still raise blood sugar levels significantly.
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Bundt pan (greased and floured)
- Toothpick or cake tester
- Wire rack for cooling
- Room Temperature Ingredients: Many chefs emphasize the importance of using room temperature butter and cream cheese. This ensures a smoother batter and better incorporation of air, leading to a lighter cake.
- Don’t Overmix: Renowned pastry chefs advise mixing the batter just until combined. Overmixing can lead to a dense texture, so be gentle when folding in the dry ingredients.
- Use a Bundt Pan: A classic choice for pound cakes, a bundt pan not only adds an elegant shape but also helps the cake bake evenly. Just remember to grease and flour it well!
- Flavor Variations: Celebrity chefs often suggest experimenting with flavors. Adding citrus zest or spices like nutmeg can elevate your Cream Cheese Pound Cake to new heights.
- Cool Before Serving: Allowing the cake to cool completely before slicing helps maintain its structure and moisture. Chefs recommend waiting at least an hour for the best results.
- Room Temperature: Store the Cream Cheese Pound Cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: If you need to keep it longer, refrigerate the cake in an airtight container for up to a week to maintain freshness.
- Freezing: For longer storage, wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
- Thawing: To enjoy frozen cake, thaw it in the refrigerator overnight before serving.
- Reheating: Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for about 10 minutes for a fresh-baked taste.
- Using Cold Ingredients: Starting with cold butter or cream cheese can lead to a lumpy batter. Always ensure your ingredients are at room temperature for a smooth mix.
- Overmixing the Batter: Mixing too much can result in a dense cake. Stop mixing as soon as the dry ingredients are incorporated to keep the texture light.
- Not Greasing the Pan Properly: Failing to grease and flour the bundt pan can cause the cake to stick. Take the time to prepare the pan well for easy removal.
- Skipping the Cooling Time: Cutting into the cake too soon can lead to a crumbly texture. Allow it to cool completely to maintain its structure and moisture.
- Ignoring Oven Temperature: Baking at the wrong temperature can affect the cake’s rise and texture. Always preheat your oven and use an oven thermometer for accuracy.
Q: Can I use low-fat cream cheese in my Cream Cheese Pound Cake?
Yes, using low-fat cream cheese will still yield a delicious cake, though the texture may be slightly different.
Q: Is Cream Cheese Pound Cake suitable for freezing?
Yes, you can freeze Cream Cheese Pound Cake for up to 3 months. Just wrap it tightly to maintain freshness.
Q: Can I add fruit to my Cream Cheese Pound Cake?
It depends on your preference! Adding fruit like blueberries or raspberries can enhance the flavor and add moisture.
Q: Does Cream Cheese Pound Cake need to be refrigerated?
No, it can be stored at room temperature for up to 3 days in an airtight container.
Q: Can I substitute sugar in my Cream Cheese Pound Cake?
Yes, you can use sugar substitutes like stevia or monk fruit for a lower-calorie option.
In conclusion, Cream Cheese Pound Cake is a delightful dessert that brings warmth and joy to any gathering. Its rich flavor and moist texture make it a favorite among family and friends. I encourage you to try this recipe and share your experiences in the comments below. If you enjoyed this recipe, please share it with fellow food lovers who appreciate approachable, globally inspired cooking!
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Cream Cheese Pound Cake
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist pound cake made with cream cheese for a delightful texture and flavor.
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth.
- Add the sugar gradually, beating until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into a greased and floured bundt pan.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Notes
- For added flavor, you can include lemon or almond extract.
- Ensure all ingredients are at room temperature for best results.
- This cake can be stored in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Cream Cheese Pound Cake