Cream Cheese Pound Cake Recipe (+ Video)
Cream Cheese Pound Cake Recipe (+ Video)
Not only is this delicious cream cheese pound cake recipe easy, it tastes beyond imagination. It’s so soft and delicious, it goes with any fruit or cream and is perfect for brunch or events.
Pound cake is a dessert that almost everyone loves and is perfect for showers and parties. If you like this recipe, be sure to try the lemon pound cake and strawberry pound cake!
Homemade Pound Cake
Who doesn’t love a good pound cake? This homemade pound cake is fluffy but also rich in flavor. Top it with some whipped cream and raspberries and you’ve got a heavenly dessert. The picture speaks for itself… fainted!
The simple ingredients in this recipe make it easy to make and delicious. I mean, can butter, sugar and cream cheese really go wrong? The taste of vanilla extract takes the taste to another level. I think this cake recipe will become one of your favorites. This is definitely one of my favorites and one that the whole family loves.
Why is it called pound cake? Pound cake gets its name because the recipe traditionally calls for a pound of the main ingredients — flour, sugar, butter, and eggs.
How to Make Pound Cake
You’ll be surprised how easy this cake is to make.
Prepare the pot. You definitely need a good pan – don’t forget to grease and flour it! This will help the cake pop out completely clean after baking. There’s nothing worse than a cake stuck in the pan, right?
mix. Mix your ingredients together according to the directions (don’t shorten the steps as the way you mix will determine the outcome of the cake) until everything is well combined. Be sure not to over mix! Then add the batter to the greased pan.
bake. Put your pan in a 325 degree oven. Take another baking pan, add 2 cups of water to it, and place it next to the cake in the oven while it bakes. This will help the pound cake have a nice moist texture. No dry cake here! Bake at 325° for 1 hour 30 minutes until it’s cooked through.
cool. Let cool completely on a wire rack before slicing. This is the hardest part – waiting for it to cool down and not being able to mine right away! But don’t worry, the wait will be worth it.
Completion Tips: Because every oven bakes slightly differently, you’ll want to start checking to see if the cake is done about 10 minutes before the instructions call for it. Use long wooden skewers to insert. If it comes out clean, it’s done. If not, bake in 5-minute increments, checking kebabs each time. Be careful not to push the cake too much when checking.
can i make pound cake in a loaf pan? Yes, you need 2 loaf pans. Grease and flour generously. Since their batter is separate you will need to adjust the cooking time. Start checking after 45 minutes.
great for storage
Storage: Let the pound cake cool completely and store in an airtight container to keep it completely moist. 3-4 days on the counter, 5-7 days in the refrigerator, and up to 6 months in the refrigerator.
Can pound cake be frozen? Yep, in fact, this is the perfect cake to keep in the fridge for when company is passing by or you just want a last minute sweet treat. You can freeze the whole cake or slice it. Wrap the cake (or each slice) in plastic wrap, then wrap in aluminum foil. Label and freeze for up to 6 months.
Definitely bookmark this recipe for family meals, gatherings with friends, or even an easy birthday cake idea! We hope you enjoy every bite of this homemade pound cake as much as we do.
For more pound cake recipes, check out:
Course dessert
American food
Prep time 10 minutes
Cook Time 1 hour 30 minutes
30 minutes rest
Total time 1 hour 40 minutes
Serving Size 16
Calories 465 kcal
by Lil’ Luna
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Preheat oven to 325°F
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In a stand mixer (or hand mixer) beat butter and cream cheese until creamy.
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Slowly add sugar and beat together for 5 minutes.
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Add one egg at a time. Add vanilla and almond extracts.
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Sift together the flour and salt and stir into the mixture until fully incorporated.
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Pour the batter into a pan, grease and dust with flour.
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Add 2 cups of water to a separate baking pan and place next to the cake for baking.
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Bake at 325 degrees for 1 hour 30 minutes until cooked through.
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Remove from oven and let cool on wire rack for 15 minutes, then remove from pan and let cool completely on wire rack.
Adapted from Genius Kitchen