How to Make Cream Cheese Pound Cake

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Close up shot of sliced Cream Cheese Pound Cake

The traditional Pound Cake recipe originated in Britain and consisted of only 4 ingredients: butter, egg, flour, and sugar. The name Pound Cake derives from the fact that all 4 ingredients weigh 1 pound each.

This recipe is a modernized version of the original; try this Cream Cheese Pound cake. The Pound Cake is dense yet moist and has a rich buttery flavor, and can be draped with whipped cream, berries, or ice cream.

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Time & Serves

Prep Time
15 mins
Cook Time
95 mins
Total Time
110 mins
Serves
12

Ingredients

  • 345 grams Butter, room temperature

  • 500 grams Granulated Sugar

  • 226 grams Cream Cheese, room temperature

  • 80 grams Sour Cream

  • 1 tablespoon Vanilla Extract

  • 6 Eggs

  • 360 grams Cake Flour

  • 1 teaspoon Baking Powder

  • 1/4 teaspoon Baking Soda

  • 1/8 teaspoon Salt

Instructions

Grease a 12 cup bundt pan and preheat the oven to 325 °F (163 °C).

Arial of bunt cake being greased with butter

Using a hand or stand up Mixer, beat the softened butter with sugar at high speed for approximately 2 minutes until the mixture appears light and fluffy. Then add the cream cheese and beat for another minute. Mix in sour cream as well as vanilla extract.

Overview of a bowl being whipped with an electric mixer

Thoroughly whisk in one egg at a time before adding the next.

Overview of eggs being added and whipped with an electric mixer

Sift the flour, baking powder, and baking soda in a medium bowl. Then add the dry ingredients, including the salt, into the egg mixture and beat at medium speed until the batter is combined and free of lumps. The consistency of the batter should be creamy and on the thicker side.

overview of dry ingredients being whipped into wet ingredients using a hand mixer

Pour the batter into the prepared pan. Lift the pan from the kitchen counter and carefully drop 3-4 times to eliminate air bubbles in the batter.

Overview of a bunt pan filled with cake batter

Bake for approximately 75-95 minutes until a toothpick inserted comes out clean. To prevent the cake from becoming too dark, loosely cover the cake with aluminum foil half-time through baking.

Remove the cake from the oven and let it cool completely before serving with whipped cream and berries or ice cream.

Arial of a baked bunt cake
Narandradath Jaikaran
Author:

Precision meets Passion: A fusion of Narandradath's Engineering Expertise in Cake Design and Craftsmanship.

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