Cream Cheese Pound Cake
Introducing our Cream Cheese Pound Cake, an embodiment of timeless elegance, in desserts. This culinary masterpiece showcases a velvety texture, complemented by the combination of cream cheese and vanilla. Baking brings back memories of family gatherings while its irresistible richness appeals to both young and old. This beloved American classic perfectly balances sweetness and tanginess with the option to enhance its deliciousness with whipped cream and fresh berries for an added burst of flavor. Whether enjoyed on its own or, as the star of an occasion our Cream Cheese Pound Cake invites you to savor life's simple pleasures one slice at a time.
12 Servings
Ingredients
- 1 1/2 c 340 grams unsalted butter, softened to room temperature
- 8 oz. 226 grams full-fat brick cream cheese, softened to room temperature
- 2 1/2 c 500 grams granulated sugar
- 1/3 c 80 grams sour cream, at room temperature
- 2 tsp pure vanilla extract
- 6 large eggs at room temperature
- 3 c 354 grams cake flour (spooned & leveled)
- 1/2 tsp baking powder
- 1/8 tsp salt
- Optional for serving: homemade whipped cream & fresh berries
Instructions
- Preheat your oven to 325°F (163°C). Make sure to grease a Bundt pan that can hold around 10 to 12 cups of batter.
- In a mixing bowl beat together the butter, cream cheese and sugar until the mixture becomes smooth and well combined.
- Next, add in the sour cream and vanilla extract while continuing to beat the mixture until it reaches a creamy consistency.
- Now gradually add the eggs one at a time into the mixing bowl making sure to mix after each addition.
- Pause the mixer for a moment. Then incorporate the cake flour, baking powder and salt. Mix everything together just until all ingredients are combined.
- Carefully pour the batter into the pan. Gently tap it on the counter to release any trapped air bubbles.
- Place it in the oven for 75 to 95 minutes. Around halfway, through baking time cover loosely with foil to prevent browning.
- To check if it's done baking, insert a toothpick into the cake; if it comes out clean without any batter sticking to it you know it's ready!
- Allow the cake to cool in its pan for 2 hours. Afterward, carefully invert it onto a cooling rack so that it can cool completely.
- If desired serve this Cream Cheese Pound Cake with whipped cream and fresh berries, on top for a touch of decadence!
- Enjoy your Cream Cheese Pound Cake!
Notes
To assemble a gluten-free version of this Cream Cheese Pound Cake you can use a gluten-free flour blend instead of cake flour. Look for a blend expressly made for baking, which can supersede all-purpose or cake flour in a 1:1 ratio. Make sure to read the instructions, on the packaging to understand how to use it in baking.
Also make sure that all your ingredients, including the baking powder are approved gluten-free to preclude any cross-contamination. This straightforward adjustment will allow people, with gluten sensitivities to relish their Cream Cheese Pound Cake without any unease.