Cream Cheese Pound Cake
A delightful dessert that combines the richness of cream cheese with a moist and buttery pound cake texture, perfect for any occasion.
Ingredients
Main Ingredients
- 1.5 cups unsalted butter, softened to room temperature Make sure it's softened for easy mixing.
- 8 ounces full fat brick cream cheese, softened to room temperature Full-fat cream cheese is recommended for the best texture.
- 2.5 cups granulated sugar Adds sweetness and moisture.
- 1/3 cup sour cream, at room temperature Enhances the cake's moisture.
- 2 teaspoons pure vanilla extract For flavor.
- 6 large eggs, at room temperature Ensure even mixing.
- 3 cups cake flour, spooned and leveled For the light texture of the cake.
- 1/2 teaspoon baking powder Helps the cake rise.
- 1/8 teaspoon salt Balances the sweetness.
Optional Toppings
- homemade whipped cream and fresh berries For serving.
Instructions
Preparation
- Preheat oven to 325°F (163°C). Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
- Beat the butter on high speed until smooth and creamy.
- Add the cream cheese and beat until smooth.
- Add the sugar and beat until combined, then add the sour cream and vanilla and beat until creamy.
- On low speed, beat the eggs in one at a time, allowing each to fully mix in before adding the next.
- Add the cake flour, baking powder, and salt. Beat on medium speed just until combined. Do not overmix.
- Give the batter a final turn to make sure there are no lumps.
- Pour batter into the prepared pan and bang the pan on the counter to bring up air bubbles.
Baking
- Bake for 75-95 minutes, loosely tenting with aluminum foil halfway through.
- Bake until a toothpick comes out clean.
- Remove cake from the oven and allow to cool for 2 hours in the pan.
- Invert onto a wire rack or serving dish and allow to cool completely.
Serving
- Slice and serve with optional toppings such as whipped cream and fresh berries.
Storage
- Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- For freezing, wrap baked and cooled pound cake in plastic wrap then aluminum foil; freeze for up to 3 months.
- Thaw overnight in the refrigerator then bring to room temperature before slicing.
Notes
Make sure your butter, cream cheese, and eggs are at room temperature before starting the recipe. Avoid overmixing the flour to prevent a dense cake. Test for doneness with a toothpick, checking that it comes out clean from the center.