Description
This Cream Cheese Pound Cake is a rich, moist, and decadent dessert that combines the tangy flavor of cream cheese with the classic sweetness of a traditional pound cake. The result is a dense yet tender cake with a beautiful golden crust, perfect for any occasion. The combination of vanilla and almond extracts adds a delightful aroma and enhances the overall taste, making it a crowd-pleaser that’s sure to impress.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon salt
Preparation
Step 1: Preheat oven to 325°F (165°C). Grease and flour a bundt pan thoroughly to prevent sticking. Alternatively, you can use a baking spray that contains flour.
Step 2: In a large mixing bowl, cream together the softened butter, softened cream cheese, and sugar until the mixture is light and fluffy. This usually takes about 5-7 minutes with an electric mixer. Make sure to scrape down the sides of the bowl occasionally to ensure everything is well combined.
Step 3: Add the eggs one at a time, mixing well after each addition. This step is crucial to ensure the eggs are fully incorporated into the batter, creating a smooth and emulsified mixture.
Step 4: Stir in the vanilla and almond extracts. These extracts enhance the flavor of the cake, providing a warm and inviting aroma.
Step 5: Gradually add the flour and salt to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can result in a tough cake. Mix until the batter is smooth and there are no visible lumps of flour.
Step 6: Pour the batter evenly into the prepared bundt pan.
Step 7: Bake in the preheated oven for 60-70 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, you can tent it loosely with aluminum foil.
Step 8: Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and allows it to retain its shape.
Why You’ll Love This Recipe
This Cream Cheese Pound Cake is incredibly moist and flavorful, thanks to the addition of cream cheese. It’s a simple recipe that yields impressive results, perfect for both casual gatherings and special occasions. The cake’s dense, tender crumb and rich taste make it a standout dessert that everyone will enjoy.
Serving Suggestions
- Serve slices of the cake plain for a classic treat.
- Dust with powdered sugar for an elegant presentation.
- Top with fresh berries and whipped cream for a delightful combination of flavors and textures.
- Drizzle with a simple glaze made from powdered sugar and milk or lemon juice.
- Serve alongside a scoop of vanilla ice cream or a dollop of Greek yogurt.
Tips
- Ensure that your butter and cream cheese are fully softened to room temperature for a smooth and lump-free batter.
- Don’t overmix the batter; mix until just combined to prevent a tough cake.
- Grease and flour the bundt pan thoroughly to avoid sticking, or use a baking spray with flour.
- If the top of the cake browns too quickly during baking, tent it with aluminum foil.
- Let the cake cool completely before slicing to maintain its shape and texture.
- For an extra touch of flavor, add a tablespoon of lemon zest to the batter.
Preparation Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 20 minutes – 1 hour 30 minutes
Nutrition Information (per slice, based on 12 servings)
- Calories: Approximately 450-500
- Protein: 6 grams
- Sodium: 250 mg
Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.
Conclusion
This Cream Cheese Pound Cake recipe is a testament to the fact that simple ingredients can create extraordinary desserts. Its moist texture, rich flavor, and elegant presentation make it a perfect choice for any occasion. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is easy to follow and guarantees a delicious outcome that will impress your family and friends. Enjoy!
Questions and Answers
- Can I use a different type of pan for this recipe?
- Yes, you can use a loaf pan instead of a bundt pan. If using a loaf pan, adjust the baking time accordingly, checking for doneness after about 50 minutes. The baking time may vary depending on the size and material of the loaf pan.
- Can I reduce the amount of sugar in this recipe?
- While you can reduce the sugar, it will affect the cake’s texture and sweetness. Reducing the sugar by more than 1/2 cup may result in a less moist and dense cake. Consider using a sugar substitute, but be aware that this may also change the texture and taste.
- Can I add chocolate chips or other mix-ins to this cake?
- Yes, you can add up to 1 cup of chocolate chips, chopped nuts, or dried fruits to the batter. Fold them in gently after the flour has been incorporated.
- How do I store this cake?
- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Bring to room temperature before serving for the best flavor and texture.
- Can I freeze this cake?
- Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving.
