Cream Cheese Pound Cake

Description:

This Cream Cheese Pound Cake is a rich, buttery dessert with a smooth and tender crumb, thanks to the addition of cream cheese in the batter. It’s the perfect combination of light and dense, with a slight tanginess from the cream cheese that balances out the sweetness. Whether served with fruit, whipped cream, or just as is, this cake is a timeless classic.

Origin:

Pound cake originated in Europe in the 1700s, with its name coming from the traditional recipe that called for one pound each of butter, sugar, eggs, and flour. The addition of cream cheese to the batter in this variation creates a tender, moist cake that has become a beloved Southern favorite in the U.S.

Ingredients (Serves 10-12):

• Butter: 1 cup (softened)
• Cream cheese: 8 oz (softened)
• Granulated sugar: 2 cups
• Eggs: 4 large
• Vanilla extract: 1 tbsp
• All-purpose flour: 3 cups
• Baking powder: 1 tsp
• Salt: ½ tsp
• Milk: ¼ cup (room temperature)

Instructions:

Step 1: Preheat the Oven

1. Preheat your oven to 325°F (165°C).
2. Grease and flour a 10-inch bundt pan or tube pan.

Step 2: Cream Butter, Cream Cheese, and Sugar

1. In a large mixing bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy, about 5 minutes.
2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 3: Mix Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, and salt.
2. Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.

Step 4: Pour and Bake

1. Pour the batter into the prepared bundt pan, smoothing the top.
2. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Cool and Serve

1. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
2. Once cooled, serve as is, or top with fresh fruit, whipped cream, or a dusting of powdered sugar.

Tips for Success:

• Room Temperature Ingredients: Be sure to use room temperature butter, cream cheese, and eggs to ensure a smooth batter.
• Don’t Overmix: Once you add the flour, mix only until just combined to avoid a dense cake.
• Baking Time: Ovens vary, so start checking for doneness at the 1-hour mark, but don’t open the oven door frequently, as this can cause the cake to sink.

Recommendations:

• Serving Suggestions: Serve with a dollop of whipped cream, a drizzle of chocolate or caramel sauce, or fresh berries for extra flavor.
• Storage: Store the cake at room temperature for up to 3 days in an airtight container or refrigerate for up to a week.

Nutrition (Per Serving):

• Calories: ~300
• Protein: 4 g
• Fat: 18 g
• Carbohydrates: 35 g
• Sugar: 20 g
• Fiber: 1 g
• Sodium: 180 mg

This Cream Cheese Pound Cake is a perfect dessert for any occasion—rich, moist, and full of flavor. Its simplicity makes it a favorite among cake lovers, and it’s sure to be a hit at your next gathering!