Cream Cheese Pound Cake: Simple, Delicious Recipe

If you are someone who adores the rich, velvety texture of pound cakes, then you're in for a treat with this Cream Cheese Pound Cake. This recipe offers a delightful twist to the traditional pound cake by introducing cream cheese, which enhances the richness and creates a moist, dense crumb. This simple yet exquisite dessert is perfect for any occasion, whether it's an afternoon tea, a holiday gathering, or just a quiet evening at home.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 package (8 ounces) cream cheese, room temperature
• 3 cups granulated sugar
• 6 large eggs, at room temperature
• 3 cups all-purpose flour
• ¹⁄₂ teaspoon baking powder
• ¹⁄₂ teaspoon salt
• 1 tablespoon vanilla extract

Step-by-Step Preparation Guide

Preparation

1. Preheat the Oven: Begin by setting your oven to 325°F (165°C). This lower temperature ensures the cake bakes evenly without burning the outside.
2. Prepare the Pan: Grease and flour a 10-inch bundt pan or line it with parchment paper for an easy release after baking.

Making the Batter

1. Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy. This can take about 2-3 minutes using an electric mixer.
2. Add Sugar: Gradually add the sugar, beating well after each addition. The mix should become light and fluffy. This step is crucial for incorporating air into the batter, which helps in achieving the right texture.
3. Eggs: Add the eggs one at a time, beating each egg for about 15 seconds before adding the next. This method ensures each egg is fully integrated, preventing the batter from separating.
4. Dry Ingredients: Sift together the flour, baking powder, and salt. Add this to the butter mixture in three parts, alternating with the vanilla extract. Start and end with the flour mixture, ensuring everything is well combined but do not overmix.

Baking

1. Fill the Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
2. Cook: Place the pan in the preheated oven and bake for approximately 75-90 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cooling

1. Cooling: Allow the cake to cool in the pan on a wire rack for about 15 minutes. Then, carefully invert it onto the rack to cool completely. This prevents the cake from sticking to the pan.

⏳ Note: Be patient during the cooling process. Cutting the cake while it's still warm can lead to a less-than-ideal texture.

Variations

While this Cream Cheese Pound Cake is delectable in its simplicity, here are some ways to get creative:

• Lemon Zest: Add the zest of one lemon to the batter for a subtle citrus flavor.
• Chocolate Swirl: Pour half the batter into the pan, then add melted chocolate and swirl it with a knife before adding the remaining batter.
• Nutty Crunch: Sprinkle chopped nuts like pecans or walnuts on top of the batter before baking for an added texture.

Serving Suggestions

• With Coffee or Tea: A slice of this cake pairs wonderfully with a cup of coffee or your favorite tea, making it an excellent choice for brunch or a mid-afternoon snack.
• Dessert: Serve with fresh berries or a dollop of whipped cream for a dessert that’s not overly sweet but still satisfying.
• Iced: Drizzle with a simple vanilla glaze or dust with powdered sugar for an elegant presentation.

To wrap up, the Cream Cheese Pound Cake embodies the essence of comfort food. Its soft, dense texture combined with the subtle tang from the cream cheese makes for a memorable eating experience. You can enjoy it as it is or with various toppings and modifications. The straightforward nature of this recipe means you can bake it even if you're new to baking, or if you're looking for something easy yet impressive to serve. Every bite of this cake offers a sweet yet balanced taste, making it a timeless dessert cherished by many.

Can I use a different type of cheese in this recipe?

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While cream cheese gives a unique texture and taste, you could experiment with mascarpone or ricotta for a different flavor profile. However, the cake’s texture might vary.

How long can I store this cake?

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This pound cake can be stored at room temperature for 3-4 days if covered well. It can also be refrigerated for up to a week or frozen for a month.

Why did my cake sink in the middle?

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It could be due to several reasons: not enough rising agents, opening the oven door too early, or uneven heat distribution. Make sure your oven’s temperature is accurate and follow the recipe closely.