Who doesn’t like a pound cake? It has been an all-time favorite for a reason. Give the pound cake a twist with the addition of Cream Cheese in it and enjoy a decadent and delicious cake.
Why should you make this pound cake?
Pound cakes are simpler to make and the moist texture of the cake makes it an all-time favorite. The interesting part is this cake is very easy to bake, just like my Lemon Yogurt Bundt Cake recipe. This cake takes the traditional pound cake recipe a step further by adding cream cheese to it, bringing an irresistible tangy flavor and denser texture to this cake. The cake has a crunchy golden crust on the top and the crumb inside just melts in the mouth.
The cream cheese pound cake is not on the fancy side but you can make any occasion special with it.
Table of Contents
Pound Cake = One Pound Flour, Eggs, Sugar and Fat
The original pound cake recipe was simple and carried one pound of flour, eggs, butter and sugar. Hence, the name Pound Cake. The cake originated in Britain in the 100’s. The original cake was heavy at 4 pounds (1 pound of each ingredient) and was enough to feed large families. The recipe changed overtime and was adjusted for much smaller quantities. With all the changes and variation the basic ratio (1:1:1:1) of ingredients remained the same and the name ‘pound cake’ stuck forever.
Cream Cheese in a Pound Cake?
The traditional pound cake recipe had a lot of variations over the years. I love it best with cream cheese and I will tell you why. Cream cheese adds moisture to the cake which helps with moist and fluffy crumb. The tangy-ish taste of the cream cheese gels well with other ingredients.
Use Full Fat Cream Cheese
It is important that you use full fat cream cheese for this recipe. I prefer not to use fat free cream cheese for this cake as it will not have the decadent texture.
Required Ingredients
The ingredients for this recipe are pantry staples and easy to gather.
All-Purpose Flour
Butter
Cream Cheese
Sugar
Vanilla Essence
Eggs
Frequently Asked Questions
Yes - use the ingredients at room temperature to have the right consistency of the cake mixture. The eggs, butter and cream cheese will incorporate perfectly at room temperature and ultimately help with better baking.
We bake this cake at 325 F. Pound cakes are heavier with a dense crumb and therefore require more time in the oven to cook properly. This cake will take anywhere from 70 – 90 minutes to bake at 325 F.
I always find this cake tastes better the next day of baking. Somehow, the ingredients fuse better overnight. My two cents are to make this cake ahead of time to fully enjoy it.
This cake bakes great in a 10-inch bundt cake or use two 9 x 5 inch loaf pans if you like.
Variations
There are a bunch of ways you can serve this cake. Serve it with:
Fresh berries
Chocolate Ganache
Lemon Curd
Dollop of whipping cream
How to Store
On the Counter: Keep this cake at room temperature for 3 days easily.
In the fridge: The cake will stay good for up to 7 days in the refrigerator.
In the Freezer: The cake will stay good in the freezer for up to 4 months. To freeze the cake, wrap each slice in a plastic wrap, then add another layer of foil and seal it in plastic bags before placing in the freezer. Thaw the cake for 2-3 hours at room temperature and serve
Recipe
Recipe
Cream Cheese Pound Cake
Ingredients
- 1 ½ cup butter (340 grams/3 sticks) room temperature
- 8 oz cream cheese (226 grams) room temperature
- 2 cups castor sugar (500 grams)
- ½ cup light brown sugar (125 grams)
- 2 teaspoon vanilla essence
- 6 eggs (large)
- 3 cup all-purpose flour (390 gram)
- 1 teaspoon baking powder (10 gram)
- ½ teaspoon baking soda (5 gram)
Instructions
- Preheat the oven to 325 F and grease a 10-inch bundt pan with baking spray.
- In an electric mixer with paddle attachment cream butter, cream cheese and sugar until nicely combined and the texture is light and fluffy. Now add salt, vanilla essence and one egg and mix well. Now add the rest of the eggs, one by one, mixing well after each addition.
- In another bowl, sift flour, baking powder and baking soda together.
- Add the dry ingredients to the wet ingredients and incorporate it until just combined.
- Pour the mixture to the bundt pan and put it in the middle rack of the oven. This cake will take anywhere from 60 – 80 minutes to bake. Check with a skewer coming out clean in the middle of the cake.
- Cool down the cake before serving.
- Serve it with any fruit of your choice – berries, chocolate ganache or a dollop of whipping cream.
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