Cream Cheese Pound Cake – Spend With Pennies


Flip a handful of straightforward substances right into a moist and flavorful dessert with this cream cheese pound cake recipe. 

A cream cheese pound cake is a dense but moist cake with an excellent taste that everybody loves.

Cream Cheese Pound Cake on a plate with raspberries and whipped cream

Cream Cheese Pound Cake

This recipe makes a moist cake with a barely dense texture and a golden-brown crust. It has a wealthy buttery vanilla style and pairs effectively with fruit like recent berries or virtually any sort of dessert sauce (like strawberry sauce).

  • Pound cake has remained a preferred dessert for a cause. It’s so good! Pound cake is a candy, dense, and flavorful cake.
  • The addition of cream cheese will make this cake slightly extra moist than a traditional pound cake.
  • This cake is so easy and straightforward to make. Add slightly candy glaze and a few recent fruit for serving.
Sour Cream Pound Cake ingredients with labels

Substances & Variations

DRY INGREDIENTS The enjoyment of a pound cake is the simplicity of its substances. Flour, cornstarch, and slightly salt are all that’s wanted for dry substances.

WET INGREDIENTS Pound truffles have fairly a couple of eggs. On this recipe, the butter and cream cheese is crushed with sugar after which the eggs are added one after the other. A little bit of vanilla extract provides taste.

CREAM CHEESE Ensure that to melt the cream cheese. It will make it simpler to cream with the butter and the sugar.

process of adding ingredients together to make Sour Cream Pound Cake

Methods to Make Cream Cheese Pound Cake

This cream cheese pound cake is bound to be a success for dessert.

  1. Beat Moist Substances – Beat cream cheese, butter, & sugar (as per the recipe beneath).
  2. Add Eggs – Beat in eggs one after the other.
  3. Add dry substances – Combine the dry substances in a separate bowl. Add the flour combination to the the mixer.
  4. Bake – Pour the cake batter right into a ready bundt cake pan.

No Bundt Pan? No Downside!

When you don’t have a bundt pan, you should use a tube ban however the cake will probably bake quicker so examine it early. This cake didn’t check effectively in a 9×13 pan so it isn’t really helpful.

Suggestions

  • Guarantee substances are at room temperature.
  • Beating the butter/sugar combination for an extended time provides air into the combination and helps with rise.
  • Make sure you measure the flour by spooning the flour into the measuring cup (not scooping the flour).
  • Don’t overmix the cake as soon as the flour is added or the cake might be dense.
  • Invert onto a wire rack to chill utterly.
cooked Cream Cheese Pound Cake

Storing Pound Cake

After it has cooled down, pound cake could be saved in an air tight container or tightly lined with plastic wrap. It ought to final on the counter about 4 days.

Need to freeze leftovers for later? No downside! Merely wrap in plastic wrap after which in aluminum foil, and place it in an hermetic container. It would maintain within the freezer for 3 months. Retailer the cake complete, or lower into items, and wrap individually. This makes it simpler for snacking on!

Extra Straightforward Desserts

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Cream Cheese Pound Cake on a plate with raspberries and whipped cream

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Cream Cheese Pound Cake

Cream cheese pound cake is tremendous moist and barely tangy.

Prep Time 15 minutes

Cook dinner Time 1 hour 15 minutes

Cool Time 5 minutes

Whole Time 1 hour 35 minutes

  • Grease and flour a bundt pan. Preheat the oven to 325°F.

  • Beat butter and cream cheese with a stand mixer* on medium pace till mixed, about 2 minutes. Add sugar and beat a further 3 minutes.

  • Add eggs, one after the other, beating after every addition. Combine in vanilla.

  • Place flour, cornstarch, and salt in a bowl and stir a couple of occasions with a whisk. Add a bit at a time to the butter combination till absolutely integrated.

  • Unfold the batter into the ready pan. Bake 65-75 minutes or till toothpick inserted 1″ from edge comes out clear.

  • Cool within the pan for five minutes, take away from the pan, and funky utterly.

  • Guarantee substances are at room temperature.
  • Beating the butter/sugar combination for an extended time provides air into the combination and helps with rise.
  • Make sure you measure the flour by spooning the flour into the measuring cup (not scooping the flour).
  • Don’t overmix the cake as soon as the flour is added or the cake might be dense.
  • Invert onto a wire rack to chill utterly.

Elective Glaze: Mix 1 1/2 cups of powdered sugar with 1 teaspoon vanilla and 1 1/2 tablespoons of milk. Whisk including extra milk (you might want as much as 3 tablespoons) to create a skinny glaze. Brush or drizzle the glaze over the cooled pound cake and let set.

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Energy: 437 | Carbohydrates: 51g | Protein: 6g | Fats: 24g | Saturated Fats: 14g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 1g | Ldl cholesterol: 121mg | Sodium: 144mg | Potassium: 73mg | Fiber: 1g | Sugar: 32g | Vitamin A: 811IU | Calcium: 32mg | Iron: 1mg

Vitamin info supplied is an estimate and can fluctuate based mostly on cooking strategies and types of substances used.

Course Cake, Dessert
Delicacies American
plated Cream Cheese Pound Cake slice with a title
cooked Cream Cheese Pound Cake in the pan with a title
piece of Cream Cheese Pound Cake on a plate with writing
Cream Cheese Pound Cake cooked and plated with writing



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