Cream Cheese Pound Cake
This Cream Cheese Pound Cake has won over dessert lovers everywhere!
Imagine a rich, buttery cake that’s perfectly moist and dense, with a melt-in-your-mouth texture that’s both indulgent and satisfying.
With just six simple ingredients and minimal prep time, you’ll have a show-stopping cake that’s sure to impress.
What makes this cake special? The combination of cream cheese and butter gives it that extra richness, while the vanilla enhances its flavor to perfection.
Whether you’re baking for a special occasion or simply treating yourself, this pound cake is a must-try.
Plus, it’s so easy to make — simply mix, bake, and enjoy a slice of pure bliss!
For Cream Cheese Pound Cake:
- Butter – Three sticks of butter, which provide a rich, smooth texture to the cake.
- Cream Cheese – Adds moisture and richness to the cake, making it extra dense and flavorful.
- Sugar – Three cups of white sugar give the cake its sweetness and help create that perfect texture.
- Eggs – Six large eggs add moisture and help bind the batter together.
- Flour – All-purpose flour helps provide the structure for the cake.
- Vanilla Extract – This enhances the overall flavor of the pound cake.
Easy Cream Cheese Pound Cake
Ingredients:
- 1 ½ cups butter (3 sticks)
- 1 (8-ounce) package cream cheese
- 3 cups white sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan.
- In a large mixing bowl, cream together the butter and cream cheese until smooth.
- Gradually add the sugar and beat until fluffy.
- Add the eggs, two at a time, beating well with each addition.
- Mix in the flour all at once, followed by the vanilla extract.
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 1 hour and 20 minutes, checking at 1 hour for doneness. Insert a toothpick into the center, and if it comes out clean, the cake is done.
- Remove the cake from the oven and allow it to cool before serving.
- Store the cake in an airtight container at room temperature for up to four days.
- For longer storage, wrap the cake in plastic wrap and aluminum foil and freeze it for up to four months. You can freeze slices for single servings.
- Dust with powdered sugar before serving for a touch of sweetness.
Nutrition
Calories: 448 kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g
Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g
Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
1. How do I make sure my cake doesn’t sink in the middle?
To avoid sinking, be sure to follow the baking time precisely. If you’re unsure, check the cake at the 1-hour mark and use a toothpick to test for doneness. If it comes out clean, your cake is ready!
2. Can I make the cake ahead of time?
Yes! This cake actually tastes even better the next day. You can make it ahead, store it in an airtight container, and enjoy it for up to four days at room temperature.
3. What if I don’t have a 10-inch tube pan?
If you don’t have a tube pan, you can use a Bundt pan instead. Just keep an eye on the baking time, as it might vary slightly due to the pan shape.
4. How do I avoid overmixing the batter?
Mix the ingredients just until combined, especially after adding the flour. Overmixing can lead to a dense, tough cake, so be gentle when folding in the flour.
5. Can I freeze the pound cake?
Absolutely! You can wrap the cake tightly in plastic wrap and foil, then freeze it for up to four months. Thaw at room temperature, and it’ll be just as delicious as the day you baked it!
