Cream Cheese Pound Cake

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Cream Cheese Pound Cake

In case you already don’t know, I am part of The Sunday’s With Joy Baking group on Facebook. Joy The Baker Cookbook is one of my very favorite cookbooks, just ask my friend’s, they will tell you that I rave about it all of the time. To quiet me up, they bought 6 copies for gifts, I guess they got the hint, BIG TIME!

Today I am sharing with you, Cream Cheese Pound Cake. Pound Cakes are a wonderful, easy cake to bake when you need a quick delicious cake to eat plain or accompanied with fruit and cream. Besides making Tunnel Of Fudge birthday Cake for hubs this month, which should have been named, Tunnel Of Love Cake, I also baked Cream Cheese Pound Cake, because Strawberry Shortcake is his favorite dessert. Just add a tablespoon of sugar to a pint of strawberries, let set in the refrigerator for about an hour before spooning over pound cake, with lovely juices, add a dollop of whipped cream. Everyone loves this dessert! Especially my hubby- dub- dubs!

Cream Cheese Pound Cake

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 (8-ounce) package cream cheese, softened
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 tsp vanilla extract
4 large eggs

Preheat oven at 325F, making sure a rack is in the center. Grease and flour a 9×5 inch loaf pan for later.

In a medium bowl, whisk together the flour, baking powder and salt and set aside for a bit.

Either in your stand mixer, or in a large bowl with a hand mixer, beat cream cheese until soft and pliable. Add butter and sugar and beat until fluffy, approx 3 minutes. Add the vanilla and stir until blended, then beat in the eggs one at a time, beating at medium for 1 minute each.

With the mixer on low, slowly add in the flour mixture from earlier and beat until just incorporated. Stop your mixer at that point and fold together the batter with a spatula.

Spoon into your prepared pan from earlier and bake for 30 minutes. After that, rotate the cake, and if it’s browning too quickly, move to an upper rack (my oven browns very quickly, but in this case with the pound cake, it tasted amazing browned and caramelized tasting)
Bake for another 30-35 minutes until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes, then transfer onto a wire rack to cool completely.

It should last for up to 4 days at room temperature, well wrapped.

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36 thoughts on “Cream Cheese Pound Cake”

  1. Pingback: Cream Cheese Pound Cake | mooreorlesscooking

      • I just made this cake and a lot of the cake overflowed I used a glass loaf dish is that what did it. I looked like I should have made 2 loafs? Do you have any answers. Thanks waiting for it to cool now. smells great!

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      • Depending on the glass dish that you use, I made one loaf with this recipe. Baking is a tricky thing, very scientific, make sure your ingredients are at room temperature, elevation may be a factor, make sure ingredients are measure correctly, large eggs and xtra large eggs could make the added difference, sounds like you would need more baking time if your cake overflowed. I just read a famous baker’s post, she made a cake and it exploded in the oven and she has made this cake a dozen times and this has never happened. Good Luck! Nettie

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    • Hi Patricia,

      That is a great question. In baking I use unsalted butter, usually there is added salt, this way there is a way to control how salty the recipe is. For cooking you can use either, just depending on whether there is a dietary limit of salt. Most people add salt to dishes that have already been cooked, according to their taste.

      Nettie

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  7. Pingback: 36 Spring Inspired Recipes | Bibi's Culinary Journey

  14. I am such a sucker for a good pound cake and if it has cream cheese and I am alone with it, well, there will be only crumbs left on the plate! I will be making this as soon as I get some cream cheese. Thank you for this delicious recipe! 🙂

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    • Kathleen,

      Depending upon your oven, you may need to rotate the cake pans on their racks to ensure even baking.

      Don’t wait until the cake has pulled away from the sides of the pan to test for doneness: test it by pressing gently with a fingertip near the center. The cake should slowly spring back. (You can also insert a toothpick or cake tester near the center of the cake; it should come out clean, with no batter sticking to it.) Once you remove the cake from the oven, let it cool on a wire rack. Run a knife around the edges of the cake pan to loosen the cake, and invert the pan onto another rack or plate. Cool completely before slicing or frosting.

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