Cream Cheese Pound Cake
By far the best Cream Cheese Pound Cake I have ever eaten or shared! This pound cake recipe will surely become a classic in your home. If you are looking for other flavors of pound cake, try my Chocolate Bundt Cake with Cream Cheese Filling, Vanilla Pound Cake, and Lemon Pound Cake!Cream Cheese Pound CakeIt’s worth mentioning again just how amazing this cake is. Everything about it from the golden crust to the delicate yet dense cake crumb is absolute perfection. The flavor is so outstanding that you do not need any frosting or glaze on this cake. I did dust mine with confectioners sugar but that is only because I can’t help myself. 😉Pound Cake RecipeI can’t stress enough that this cake needs to be made with room temperature ingredients. This will ensure easier mixing and helps achieve that perfect crumb. Make sure each ingredient is incorporated before moving on to the next! Be gentle with your batter. If you want to remove it from the stand mixer right after adding the flour and mix by hand that is just fine but make sure your flour is doubled sifted and that there are no lumps.As far as baking temperature and time, that is something you will want to keep a close eye on. If you happen to have any hot spots in your oven you may want to turn the cake halfway through baking. The crust should be golden, not burnt. This means that 325°F is the highest you should go, but the length of baking might be longer. It took me listening to my grandma talk about a “true” pound cake for me to understand that a dark golden crust was the GOAL. I had always believed that the outside should not be dark at all, but this is not the case! There is an amazing flavor is those beautiful crust edges and something that a real pound cake definitely needs.I don’t recommend using low-fat cream cheese or low-fat buttermilk in this cream cheese pound cake recipe. It is a beautifully decadent cake and not worth it to potentially change the flavor and texture. In fact, I would recommend making your own homemade Buttermilk!Variations for Cream Cheese Pound CakeIf you would prefer to make this in loaf pans, simply divide the batter between 2 pans and bake for 1 hour to 1 hour and 30 minutes. Start checking at the 1-hour mark. You want an inserted toothpick to be removed with a couple of crumbs, but no wet batter.This pound cake recipe can be served as is but also pairs lovely with fresh fruit. You can also try adding lemon extract to the batter (1 teaspoon should do) and then add lemon zest on top.I love to bake this cream cheese pound cake a day before serving, it just gets better! To store it, wrap in plastic for up to three days at room temperature or freeze in an airtight container for up to three months.Once you taste your first bite you will know just how perfect this cake is! I can’t recommend it enough!By far the best Cream Cheese Pound Cake I have ever eaten or shared! This pound cake recipe will surely become a classic in your home. Course: Dessert Cuisine: American Keyword: Cream Cheese Pound Cake Servings: 12 Calories: 694 kcal Author: Amanda Rettke 1 package (8-ounce) cream cheese, room temperature 1 1/4 cups (284g) salted butter, room temperature 3 cups (600g) granulated sugar 6 (10 ounces) eggs, room temperature 2 teaspoons vanilla extract 3 cups (384g) cake flour 1/4 cups (60g) buttermilk, room temperature confectioners sugar for dustingPreheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 1/2 inches between the height of the batter and the top edge of the pan.)In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes.Add sugar gradually and beat until lighter and fluffier.Add eggs one at a time, beating well with each addition.Add in the vanilla.Add the flour all at once and mix until just combined.Add in buttermilk with mixer on low and mix until just incorporated.Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated.Pour into bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour.A toothpick inserted into the center of the cake should come out with a few crumbs but no wet batter when the cake is done. The crust will be a dark golden brown around the edges and lighter in the center.Allow cake to cool to room temperature. Dust with confectioners sugar.Love cake? Try these fantastic recipes:Pumpkin Pound CakeLemon Surprise CakeOoey Gooey Butter Cake meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.