Introduction
Cream cheese pound cake is a rich and indulgent dessert that combines the classic flavors of a traditional pound cake with the tangy creaminess of cream cheese. This cake is a perfect choice for any occasion, whether it’s a special celebration or a simple afternoon treat. The addition of cream cheese gives it a tender crumb and a slightly tangy flavor that balances the sweetness, making it a beloved dessert for many.
The History of Cream Cheese Pound Cake
Pound cakes, with their dense and moist texture, have been around for centuries. They are said to have originated in Europe, where the traditional recipe called for a pound each of butter, sugar, eggs, and flour. The cream cheese version of this cake likely emerged in the United States, where cream cheese became a staple ingredient in baking. By the late 19th century, cream cheese pound cake became a popular dessert, thanks to its velvety texture and rich flavor. The use of cream cheese not only enhanced the cake’s tenderness but also added a delightful depth of flavor, making it a classic in many American households.
Ingredients Breakdown
To make a classic cream cheese pound cake, you’ll need the following ingredients: all-purpose flour, baking powder, unsalted butter, cream cheese, granulated sugar, eggs, vanilla extract, and a pinch of salt. The butter and cream cheese are the key ingredients that give the cake its moist texture, while the sugar provides sweetness. The eggs help to bind the ingredients together and give the cake structure. The addition of vanilla extract elevates the flavor, making this pound cake irresistibly delicious.
Step-by-Step Recipe
- Preheat the Oven and Prepare Pans: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a loaf pan.
- Cream the Butter and Cream Cheese: In a large mixing bowl, cream the softened butter and cream cheese together until light and fluffy.
- Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, beating until smooth and creamy.
- Incorporate the Eggs: Add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Add Dry Ingredients: Sift the flour and baking powder together, then gradually add it to the wet ingredients. Mix until just combined.
- Add Vanilla and Mix: Stir in the vanilla extract until the batter is smooth and well-blended.
- Pour into Pan: Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve.
Tips for the Perfect Cream Cheese Pound Cake
To ensure your cream cheese pound cake turns out perfectly, make sure all of your ingredients are at room temperature. This allows them to blend together smoothly, preventing lumps or uneven texture. Additionally, be careful not to overmix the batter, as this can lead to a dense cake. When baking, avoid opening the oven door frequently, as this can cause the cake to sink. For a beautiful finish, consider dusting the cake with powdered sugar or drizzling a glaze over the top.
Variations and Customizations
While the classic cream cheese pound cake is delicious on its own, there are many ways to customize it to your tastes. You can add citrus zest, such as lemon or orange, to give the cake a fresh, vibrant flavor. If you enjoy a nutty crunch, fold in chopped pecans, walnuts, or almonds into the batter. For a berry twist, add fresh or frozen berries like blueberries or raspberries to the batter before baking. You could also drizzle a fruit syrup or caramel sauce over the finished cake for added sweetness and flavor.
Health Considerations and Nutritional Value
Cream cheese pound cake is a delicious treat, but it is important to enjoy it in moderation due to its high sugar and fat content. While it offers a rich, indulgent flavor, it’s not the healthiest choice for those watching their calorie intake or following a low-fat diet. However, it can be made slightly lighter by using low-fat cream cheese or substituting some of the sugar with a natural sweetener. If you’re looking for a gluten-free version, you could experiment with gluten-free flour blends, though the texture may vary.
FAQ
- Can I make this cake in advance? Yes, cream cheese pound cake actually improves in flavor after sitting for a day or two. Store it in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.
- Can I freeze cream cheese pound cake? Absolutely! You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw it at room temperature before serving.
- Can I use reduced-fat cream cheese? Yes, you can substitute reduced-fat cream cheese, but it may affect the texture slightly, making the cake less rich and moist.
Cream cheese pound cake
Ingredients
- 1 and 1/2 cups 340g unsalted butter, softened to room temperature
- 8 ounces 226g full-fat brick cream cheese, softened to room temperature
- 2 and 1/2 cups 500g granulated sugar
- 1/3 cup 80g sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 6 large eggs at room temperature
- 3 cups 354g cake flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- Optional for serving: homemade whipped cream and fresh berries
Instructions
- Preheat the oven to 325°F (163°C), not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
- Using a handheld or stand mixer with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the cream cheese and beat on high speed until completely smooth and well combined, about 1 minute. Then, add the sugar and beat on high speed until combined, about 1 minute. Next, add the sour cream and vanilla and beat on high speed until well incorporated and creamy. Scrape down the sides and bottom of the bowl with a silicone spatula.
- On low speed, add the eggs one at a time, allowing each egg to fully mix in before adding the next. Be careful not to overmix once the eggs are added. Once the 6th egg is fully 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 silicone spatula or a sturdy whisk, give the batter a final stir to ensure there are no lumps at the bottom of the bowl. The batter will be thick and creamy.
- Pour or spoon the batter evenly into the prepared pan. Tap the pan on the counter once or twice to release any air bubbles. Bake for 75-95 minutes, loosely tenting the cake with aluminum foil halfway through the baking time to prevent the surface from over-browning. The key to a perfect pound cake is a slow and low baking time. Use a toothpick to test for doneness—once it comes out completely clean, the cake is done. This is a large, heavy cake, so don’t worry if it takes longer in your oven. If needed, continue baking until fully done.
- Remove the cake from the oven and let it cool for 2 hours inside the pan. Then, invert the slightly cooled cake onto a wire rack or serving dish. Allow the cake to cool completely.
- Slice and serve with optional toppings such as homemade whipped cream and fresh berries.
- Store any leftover cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- 10-12 Cup Bundt Pan
- Electric Mixer (Handheld or Stand)
- Silicone Spatula
- Whisk
- Cooling Rack