Cream Cheese Pound Cake Recipe

Among my favorite sweets is cream cheese pound cake. I keep coming back for another piece because of how delicious the rich, thick texture is. Currently, I have a number of pound cake recipes on the blog, but this one really wins (sorry!).

The truth is that incorporating cream cheese into desserts is always a good idea. It makes this dish so soft and moist, and it also adds a little acidity. Eating it will become a habit for you.

Ingredients

This recipe calls for only basic ingredients from the cupboard, which is what makes it so tasty and easy—it’s everything a dessert should be.

• Unsalted Butter: Use softened butter to provide a smooth mixing of the butter with the other ingredients, adding moisture and richness to the cake.
• Cream Cheese: The key component in this dish! It gives the cake a soft crumb and a hint of acidity. Again, for a smoother mixing with the other components, softened cream cheese works best.
• Granulated Sugar: To make things more pleasant.
• Large Eggs: Serve as the glue that keeps everything together.
• Egg Yolks: For a little additional richness. These aid in producing the traditional pound cake texture.
• Vanilla Extract: for more flavor and warmth.
• Salt: Enhances each and every taste.
• All-Purpose Flour: provides rigidity to the pound cake made of cream cheese. Cake flour is another option, however it will somewhat alter the crumb.

How to Make Cream Cheese Pound Cake

This cream cheese pound cake is easy to make—just follow the directions on the package! It’s quite easy; the most difficult part is having to wait for it to cool down from the oven.

1. Preheat Oven or Prepare Pan: Preheat the oven to 350 degrees. Lightly dust and butter a 12-cup bundt pan. Remove any extra flour by tapping. An option would be to use pan spray that has been pre-mixed with flour.
2. Cream Cheese Mixture: Cream softened butter and cream cheese together using a hand mixer or a stand mixer with a paddle attachment. As necessary, scrape down the bowl’s bottom and sides. After adding the sugar, beat for one minute, or until well mixed and fluffy.
3. Add Wet Ingredients: Add the salt, vanilla essence, egg yolks, and entire eggs. Stir until well blended, stopping occasionally to scrape down the sides and bottom of the basin.
4. Add Dry Ingredients: When necessary, scrape down the sides and bottom of the bowl as you mix in the flour and salt.
5. Transfer to Pan: Transfer the mixture into the ready pan.
6. Bake and Enjoy: A wooden skewer inserted in the center should come out mainly clean with a few moist crumbs adhering to it after baking for 65 to 70 minutes.