Cream Cheese Pound Cake
Ingredients
- 1 and 1/2 cups unsalted butter
softened to room temperature, 340g
- 8 ounce full-fat brick cream cheese
softened to room temperature, 226g
- 2 and 1/2 cups granulated sugar
500g
- 1/3 cup sour cream
at room temperature, 80g
- 2 teaspoons pure vanilla extract
- 6 large eggs
at room temperature
- 3 cups cake flour
354g
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- optional for serving: homemade whipped cream & fresh berries
Directions
- 1
Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
- 2
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the cream cheese and beat on high speed until completely smooth and combined, about 1 minute. Add the sugar and beat on high speed until combined, about 1 minute, then add the sour cream and vanilla and beat on high speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula.
- 3
On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Careful not to overmix after the eggs have been added. Once the 6th egg is combined, stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed *just* until combined. Do not overmix. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick and very creamy.
- 4
Pour/spoon batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for 75-95 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. The key to pound cake is a slow and low bake time. Use a toothpick to test for doneness. Once it comes out completely clean, the pound cake is done. This is a large heavy cake so don’t be alarmed if it takes longer in your oven. If it needs longer, bake longer.
- 5
Remove cake from the oven and allow to cool for 2 hours inside the pan. Then invert the slightly cooled pound cake onto a wire rack or serving dish. Allow to cool completely.
- 6
Slice and serve with optional toppings like homemade whipped cream & fresh berries.
- 7
Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Cream Cheese Pound Cake
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About this Recipe
Craving a slice of pure comfort that’s both elegant and incredibly satisfying? This Cream Cheese Pound Cake recipe delivers a remarkably rich, moist, and tender crumb that will quickly become a treasured favorite, perfect for any occasion.
What truly sets this pound cake apart is the luxurious combination of unsalted butter and a full-fat brick of cream cheese, perfectly softened to room temperature. This dynamic duo, alongside the addition of sour cream, ensures an unparalleled moistness and a wonderfully complex flavor that's both buttery and subtly tangy. The careful balance of these fats and the eggs, also at room temperature, creates a beautifully emulsified batter, essential for that classic dense yet delicate pound cake texture we all adore.
Get ready for an indulgent experience. Each generous slice of this Cream Cheese Pound Cake boasts a golden crust and a dense, velvety interior that’s incredibly tender and practically melts on your tongue. The flavor profile is a harmonious blend of rich butter, sweet granulated sugar, and the distinctive, subtle tang from the cream cheese and sour cream, all brightened by pure vanilla extract. It’s a substantial cake, yielding 12-14 servings, making it perfect for sharing with family and friends. This isn't just a cake; it's a statement of classic baking excellence.
While this pound cake is magnificent on its own, it also serves as a perfect canvas for embellishments. Elevate each serving with a dollop of homemade whipped cream and a scattering of fresh berries for a burst of color and freshness. If you're feeling adventurous, a dusting of powdered sugar makes a simple yet elegant finish.
This versatile Cream Cheese Pound Cake is an ideal choice for a celebratory dessert, a delightful addition to a brunch spread, or a comforting treat enjoyed with your afternoon coffee or tea. Its timeless appeal and impressive yield make it a go-to for entertaining or simply indulging your sweet tooth.