Cream Cheese Pound Cake

A cream cheese pound cake is a dense but moist cake with an incredible taste that everybody loves.

Flip a handful of easy substances right into a moist and flavorful dessert with this cream cheese pound cake recipe!

This recipe makes a moist cake with a barely dense texture and a golden-brown crust. It has a wealthy buttery vanilla style and pairs nicely with fruit like contemporary berries or nearly any form of dessert sauce (like strawberry or blueberry sauce).

Pound cake has remained a well-liked dessert for good motive. It’s so good! Pound cake is a candy, dense, and flavorful cake.
The addition of cream cheese will make this cake just a little extra moist than a traditional pound cake.
This cake is so easy and simple to make. Add just a little candy glaze and a few contemporary fruit for serving!

Elements for Cream Cheese Pound Cake

Dry Elements – The enjoyment of a pound cake is the simplicity of its substances. Flour, cornstarch, and just a little salt are all which can be wanted for dry substances.

Moist Elements – Pound desserts have fairly a couple of eggs. On this recipe, the butter and cream cheese is overwhelmed with sugar and eggs. A little bit of vanilla extract provides taste.

Cream Cheese – You should definitely soften the cream cheese. This may make it simpler to cream with butter and sugar.

Sour Cream Pound Cake ingredients with labels

How one can Make Cream Cheese Pound Cake

This cream cheese pound cake is certain to be successful for dessert.

Beat butter/cream cheese: Beat cream cheese, butter, & sugar (as per the recipe under).
Add eggs: Beat in eggs one after the other.
Add dry substances: Combine the dry substances in a separate bowl. Add the flour combination to the moist substances within the mixer.
Bake: Pour the cake batter right into a ready bundt cake pan.

No Bundt Pan? No Downside!

For those who don’t have a bundt pan, you should use a tube pan however the cake will possible bake sooner so examine it early. This cake was additionally examined in a 9×13 pan however it didn’t bake evenly so it’s not not really helpful.

adding sugar to bowl to make Cream Cheese Pound Cake

adding egg to bowl to make Cream Cheese Pound Cake

adding flour to bowl to make Cream Cheese Pound Cake

mixed ingredients to make Cream Cheese Pound Cake

Suggestions for a Good Pound Cake

Guarantee substances are at room temperature.
Beating the butter/sugar combination for an extended time provides air into the combination and helps with rise.
Make sure you measure the flour by spooning the flour into the measuring cup (not scooping the flour).
Don’t overmix the cake as soon as the flour is added, or the cake will probably be too dense.
Invert onto a wire rack to chill utterly.

Storing Pound Cake

After it has cooled down, pound cake might be saved in an hermetic container or tightly coated with plastic wrap. It ought to final on the counter for about 4 days.

Wish to freeze leftovers for later? No downside! Merely wrap it in plastic wrap after which in aluminum foil, and place it in an hermetic container. It’s going to hold within the freezer for 3 months. Retailer the cake complete, or lower it into items, and wrap items individually. This makes it simpler for snacking on!

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Cream Cheese Pound Cake

Cream cheese pound cake is tremendous moist and barely tangy.

Prep Time 15 minutes

Cook dinner Time 1 hour 15 minutes

Cool Time 5 minutes

Complete Time 1 hour 35 minutes

Preheat the oven to 325°F. Grease and flour a bundt pan.
In a stand mixer, mix butter and cream cheese on medium velocity for two minutes. Step by step add the sugar and proceed to beat for an extra 3 minutes till gentle and fluffy.
Add eggs, one after the other, beating after every addition. Combine in vanilla.
In a separate bowl, whisk collectively the flour, cornstarch, and salt. Slowly add the dry substances to the butter combination and blend till full integrated.
Switch the batter into the ready bundt pan and unfold it evenly. Bake 65-75 minutes or till a wooden skewer or toothpick inserted 1″ from the sting comes out clear.
Permit the cake to relaxation within the pan for five minutes. Then take away the cake from the pan and let it cool utterly on a wire rack earlier than serving.

Guarantee substances are at room temperature.
Beating the butter/sugar combination for an extended time provides air into the combination and helps with rise.
Make sure you measure the flour by spooning the flour into the measuring cup (not scooping the flour).
Don’t overmix the cake as soon as the flour is added or the cake will probably be dense.
Invert onto a wire rack to chill utterly.

Elective Glaze: Mix 1 1/2 cups of powdered sugar with 1 teaspoon vanilla and 1 1/2 tablespoons of milk. Whisk including extra milk (it’s possible you’ll want as much as 3 tablespoons) to create a skinny glaze. Brush or drizzle the glaze over the cooled pound cake and let set.

Diet data supplied is an estimate and can range based mostly on cooking strategies and types of substances used.

Course Cake, Dessert

Delicacies American

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