Cream Cheese Pound Cake (Easy Recipe) :-This recipe yields a cream cheese pound cake that is very outstanding. My perseverance in trying recipes, which resulted in a number of failures, led me to discover the optimal proportion of components that would result in a pound cake that was tasty, dense, and moist.
This recipe for cream cheese pound cake, which only requires nine basic ingredients, is sure to become your new favorite. Be sure to pay great attention to the baking time and temperature in order to avoid ruining the cake.
Cream Cheese Pound Cake (Easy Recipe)
Here’s Why You’ll Love This Pound Cake Recipe:
- A lot of butter and softness
- Not dried out
- Recipe for one bowl
- Just nine basic things
- Dense, but not as heavy as a brick
- Crumb that is soft and smooth
- A little tang from the cream cheese
- Tastes sweet and vanilla
Ingredients You Need:
1 . Butter
- In pound cake, butter serves as the foundation. You will need three sticks of butter that is at room temperature.
2 . Cream Cheese
- There is a distinction between dry pound cake and moist pound cake, and that distinction is cream cheese. The story has come to an end.
- In the event that you have ever encountered dry pound cake, cream cheese will serve as a solution to all of those issues. I will vouch for it, and you will as well! In this case, it is essential to use full-fat brick-style cream cheese, as opposed to the spreadable variety that comes in a tub.
- This is also true for traditional cheesecake and cream cheese icing.
3 . Sugar
- This is a very large cake, so a lot of sugar is required to sweeten the cake and properly cream all the butter and cream cheese. 2 and 1/2 cups seems like a lot, but remember this cake is heavy and yields many servings.
4 . Sour Cream
- Sour cream is an unusual ingredient to include in pound cake, but it does give a significant amount of moisture to the cake. We are doing everything in our power to steer clear of dry pound cake!
5 . Vanilla Extract & Salt
- They are both utilized for flavor. For other flavor combinations, please refer to the recipe notes.
6 . Eggs
- Eggs are the major element that carry all of the weight in pound cake, making them the workhorse of the cake. It is impossible to prepare pound cake without using eggs.
7 . Cake Flour
- In my opinion, cake flour is superior to all-purpose flour in terms of its lightness and its ability to bake the best pound cake. Due to the fact that it is so light, the focus is still on the butter.
- This recipe for pound cake calls for all-purpose flour, which cannot be used since it is too heavy; the cake will be as hefty as a brick. Take advantage of this homemade cake flour substitute if it is required.
8 . Baking Powder
- Adding baking powder to pound cake is yet another example of an uncommon ingredient.
- The modest amount of batter that I use is sufficient to softly lift the crumb, which prevents the cake from being unduly heavy and squat. I don’t use much for this amount of batter.
Instructions:
Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Not 350°F. Use butter or nonstick spray to generously grease a Bundt pan with a capacity of 10 to 12 cups.
Butter should be beaten on high speed for approximately two minutes, using a stand mixer or a handheld mixer that is equipped with a paddle or whisk attachment. The butter should be smooth and creamy.
With a rubber spatula, scrape the edges of the bowl and work your way up to the bottom of the appliance. The cream cheese should be added and beaten on high speed for approximately one minute, or until it is totally smooth and blended.
Add the sugar and beat on high speed until it is completely incorporated, which should take about a minute.
After that, add the sour cream and vanilla and continue to beat on high speed until the ingredients are completely incorporated and creamy. The silicone spatula should be used to scrape down the edges of the bowl as well as up the bottom of the bowl.
While the mixer is set to a low speed, add the eggs one at a time, allowing each one to completely incorporate before adding the next.
After adding the eggs, it is important to avoid overmixing the mixture. After the sixth egg has been incorporated, the mixer should be stopped and the cake flour, baking powder, and salt should be added. Just until everything is incorporated, beat at a medium speed.
Take care not to overmix. In order to ensure that there are no lumps at the bottom of the bowl, give the batter one last stir with a firm whisk or a silicone spatula. The batter will have a very creamy texture and will be slightly thick.
Pour or spoon the batter into the pan that has been prepared. You should give the pan a few thumps on the counter to release any air bubbles that may have formed.
For 75–95 minutes, bake the food. A loose tent made of aluminium foil should be placed over the baking cake halfway through the baking time to prevent the surface from being too coloured. Bake time that is slow and low is the secret to making pound cake.
To determine whether something is done, you can use a toothpick. At the point where it is completely free of any residue, the pound cake is finished.
It is not a cause for panic if the cake takes longer to bake in your oven because it is a large and substantial cake. If it need more time, bake it for longer.
After removing the cake from the oven, allow it to cool for a period of two hours within the pan. Next, flip the pound cake onto a wire rack or a serving dish once it has been allowed to somewhat cool. Ensure that it is thoroughly cooled.
Cut the cake into slices and serve it with toppings such as homemade whipped cream and fresh berries, if desired.
Cake that has been left over can be stored at room temperature for up to two days or in the refrigerated for up to five days, provided that it is properly covered.
