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Pound Cake with Cream Cheese
I love baking during springtime. There is just something about nice, breezy spring weather and having an afternoon tea party with my favorite cakes and desserts on the patio.
I decided to make cream cheese pound cake loaf from scratch. It was such a great idea, the pound cake turned out extremely delightful and perfect with a cup of coffee or tea.
How to Make Pound Cake?
Traditionally, pound cake is made with one pound of butter, one pound of flour, one pound of sugar and one pound of eggs. The recipe evolves over time and many other ingredients are added in the classic pound cake recipe, so does the quantity of the main ingredients.
For this recipe, cream cheese is combined with the butter and creamed using an electric mixer or a stand mixer until smooth.
Can You Keep Pound Cake Overnight?
Absolutely. In fact, you want to bake these cakes one day before serving as the cakes taste so much better with amazing texture the next day.
To store the cake overnight, just wrap it up with plastic wraps and then a layer of aluminum foil to keep it moist. You can keep the cake at room temperature, all wrapped up for up to 3 days.
How Long Can You Freeze Pound Cake?
You can freeze these cakes in the freezer, for up to 3 months. Just warm up in a toaster oven or microwave before serving. Make sure you wrap the cakes with plastic wraps plus aluminum foil to ensure freshness.
This Recipe Goes Well With:
For an afternoon tea party, I recommend the following recipes.
How Many Calories per Serving?
This recipe is only 605 calories per serving.
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Cream Cheese Pound Cake
Ingredients
- 3 sticks unsalted butter, room temperature
- 8 oz. cream cheese, room temperature
- 3 cups sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons salt
- nonstick cooking spray
Instructions
- Preheat oven to 350°F (176°C). With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
- Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
- Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
- Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
Video
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Thank you for this delicious recipe. I’ve made them twice. I was wondering if anyone else has had the sides and bottom get so dark, they almost are burnt. I have been cutting it all off .
Try lining with parchment or wax paper. 1-2 sheets. This can help with the distribution of the heat to help stop browning and burning.
Thank you.
JT, I changed the recipe card and important Source and Credit didn’t import over to the new recipe card system.
What if I use pecan I use a fluted/Bundt pound cake pan.
Time?
Please don’t change anything on the recipe.
Did you forget to include baking powder in ingredients list? I followed the recipe closely and loaves came out flat.
This recipe is adapted from Martha Stewart and there is no baking powder: https://www.marthastewart.com/315556/cream-cheese-pound-cakes
Can I do this in a Bundt pan too?
Should be OK.
Yes.
So delicious and easy.
😊👍
I enjoyed it. Thank you.