If you have a soft spot for classic desserts that feel like a warm hug in every bite, this Cream Cheese Pound Cake Recipe is going to be your new favorite indulgence. Dense yet incredibly moist, with a subtle tang from the cream cheese and a hint of almond sweetness, this cake strikes the perfect balance between rich and light. Whether it’s a celebratory occasion or simply a craving for something heavenly with your afternoon coffee, this recipe delivers a buttery, tender texture that melts in your mouth and keeps you coming back for more.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating an unforgettable dessert. Each one plays a crucial role, whether it’s the cream cheese adding moisture and tang, the butter lending richness, or the extracts bringing aromatic depth to the flavor.
- 1 cup butter, softened: Use room temperature butter for easier mixing and a creamier batter.
- 8 oz cream cheese, softened: This gives the pound cake its signature moist texture and subtle tang.
- 3 cups all-purpose flour: Provides structure, so measure carefully for the perfect crumb.
- 3 cups sugar: Sweetens the cake and contributes to that beautiful golden crust.
- 6 large eggs: Eggs enrich the cake, helping it rise and maintain a tender crumb.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor.
- 1/2 teaspoon almond extract: Delivers a delicate, nutty note to brighten the taste.
- 1/4 teaspoon salt: Balances sweetness and enhances all other flavors.
How to Make Cream Cheese Pound Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly to ensure your cake releases easily and bakes evenly. This small step saves a lot of heartache later on.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large bowl, beat the softened butter, cream cheese, and sugar together until you get a light and fluffy mixture, about 3 to 4 minutes. This step is key because it incorporates air that helps the pound cake achieve that perfect lift and tenderness.
Step 3: Add Eggs and Extracts
One at a time, beat the eggs into your mixture, making sure each is fully incorporated before adding the next. Then, blend in the vanilla and almond extracts. These aromas make your kitchen smell irresistible and add complexity to the final cake.
Step 4: Incorporate the Dry Ingredients
Gradually add the flour and salt, mixing just until smooth. Avoid overmixing here, as that can make the cake tough. The goal is a silky batter that pours easily but still holds together well.
Step 5: Fill the Pan and Bake
Pour the batter into your prepared bundt pan and smooth the top with a spatula. Bake for 60 to 70 minutes until a toothpick inserted in the center comes out clean. The slow baking ensures the cake cooks evenly without drying out.
Step 6: Cool and Serve
Once baked, let the cake cool in the pan for about 10 minutes to allow it to set. Then carefully invert it onto a wire rack to cool completely. Slice it thick or thin, and prepare yourself for a luscious, melt-in-your-mouth experience.
How to Serve Cream Cheese Pound Cake Recipe
Garnishes
Keep it simple with a dusting of powdered sugar or go fancy with a drizzle of warm chocolate or fruit coulis. Fresh berries or a dollop of whipped cream can also add a lovely pop of freshness and color, making each serving feel like a special treat.
Side Dishes
This pound cake pairs wonderfully with a scoop of vanilla ice cream or alongside fresh fruit salad. For brunch, try it with a side of mixed nuts or a citrus compote to contrast the cake’s richness with bright, zesty notes.
Creative Ways to Present
Transform slices into elegant mini desserts by layering them with mascarpone and berry compote in clear glasses. Or cut into cubes for a fun trifle variation layered with pudding and whipped cream—presentation is a key to delight.
Make Ahead and Storage
Storing Leftovers
After your Cream Cheese Pound Cake Recipe is cooled, wrap it tightly in plastic wrap and store at room temperature for up to 3 days. For longer freshness, keep it in an airtight container to lock in moisture.
Freezing
You can freeze the cake whole or in slices by wrapping it well in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Just thaw in the fridge overnight and bring to room temperature before serving for the best texture.
Reheating
Warm slices gently in the microwave for 10 to 15 seconds or in a low oven (around 300°F) for about 10 minutes. This brings back that soft, freshly baked feeling and enhances the flavors.
FAQs
Can I use low-fat cream cheese instead of regular?
While low-fat cream cheese can work, it may affect the texture and richness of the cake. For the best moistness and flavor, full-fat cream cheese is recommended.
What if I don’t have a bundt pan?
You can use a loaf pan or a tube pan instead, but keep an eye on the baking time as it might vary slightly. A bundt pan helps distribute heat evenly for that perfect crust.
Can I add other flavors to this recipe?
Absolutely! You can substitute the almond extract with lemon or orange zest for a citrus twist, or add chocolate chips or nuts to the batter for added texture and taste.
Is this recipe suitable for beginners?
Yes, this Cream Cheese Pound Cake Recipe is straightforward and forgiving, making it a great choice if you’re new to baking but want to impress with a classic dessert.
Why does cream cheese make the pound cake so moist?
Cream cheese adds fat and moisture, which keep the crumb tender and rich. It also offers a subtle tang, enhancing the overall flavor and making the cake less heavy than traditional pound cake recipes.
Final Thoughts
There’s something truly magical about this Cream Cheese Pound Cake Recipe that turns a simple cake into a comforting masterpiece. With ingredients you likely have on hand and a process that’s both easy and rewarding, it’s a wonderful way to show love through baking. Give it a try and watch it become a staple in your recipe collection and your family’s hearts.
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Cream Cheese Pound Cake Recipe
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
Description
This rich and moist Cream Cheese Pound Cake combines the smooth creaminess of cream cheese with classic buttery pound cake flavors. With the addition of vanilla and almond extracts, this bundt cake offers a luxurious texture and delicate aroma that makes it perfect for dessert or an elegant snack alongside coffee or tea.
Ingredients
Ingredients
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 3 cups all-purpose flour
- 3 cups sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Prepare your bundt pan by greasing it thoroughly and then dusting it lightly with flour to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter, cream cheese, and sugar together until the mixture is light, fluffy, and well combined. This usually takes about 3 to 4 minutes for best texture.
- Add Eggs and Extracts: Add the eggs one at a time into the butter mixture, beating well after each addition to incorporate fully. Then mix in the vanilla and almond extracts for flavor.
- Incorporate Dry Ingredients: Gradually add the flour and salt to the wet mixture, blending gently until the batter is smooth. Be careful not to overmix to maintain a tender crumb.
- Fill the Pan: Pour the finished batter into the prepared bundt pan and smooth out the top with a spatula to ensure even baking.
- Bake: Place the pan in the oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Once baked, allow the cake to cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely. Slice and serve as a deliciously creamy dessert.
Notes
- Be sure to soften butter and cream cheese to room temperature to ensure smooth batter without lumps.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Use a toothpick to check doneness—insert it in the center and it should come out clean or with just a few crumbs.
- If you don’t have almond extract, you can omit it or substitute with an equal amount of vanilla extract for a more straightforward flavor.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
