When it comes to desserts that evoke warmth, comfort, and pure delight, the Cream Cheese Pound Cake stands tall among the best. This recipe, which has been passed down and cherished by many, promises to be a hit in your home. With its rich, moist texture and a perfect balance of flavors, this pound cake is more than just a dessert; it’s a celebration of taste and tradition. Once you try this recipe, you’ll find yourself returning to it time and again, whether for family gatherings, special occasions, or simply to indulge in a slice of homemade goodness.
Ingredients
Here’s what you’ll need to create this mouthwatering Cream Cheese Pound Cake:
- 1 package (8-ounce) cream cheese, room temperature
- 1¼ cups (2½ sticks or 284g) salted butter, room temperature
- 3 cups (600g) granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups (375g) cake flour
- ¼ cup (60g) buttermilk, room temperature
- Confectioners’ sugar, for dusting
Instructions
Preparing the Cake
- Preheat the Oven: Start by preheating your oven to 325°F (165°C). Ensuring your oven is at the right temperature before you start mixing ingredients helps the cake bake evenly.
- Prepare the Bundt Pan: Grease a large bundt pan with butter and flour or use a non-stick spray. Make sure to coat every corner to prevent sticking. My 10-inch bundt pan is 3 inches deep; ensure there’s at least 1½ inches of space between the height of the batter and the top edge of the pan.
Making the Batter
- Mix the Cream Cheese and Butter: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter. Mix on medium speed until the mixture is smooth and creamy, which should take about 3 minutes.
- Add the Sugar: Gradually add the granulated sugar to the mixture, continuing to beat until the mixture becomes light and fluffy. This step is crucial for achieving the right texture, so take your time.
- Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition. This ensures that the eggs are fully incorporated and the mixture remains smooth. Follow with the vanilla extract.
- Add the Flour: Slowly add the cake flour to the mixture. Mix on low speed until just combined to avoid overworking the batter.
- Mix in the Buttermilk: Remove the bowl from the stand mixer and pour in the buttermilk. Using a rubber spatula, gently mix by hand until the buttermilk is fully incorporated. Scrape down the sides of the bowl to ensure all ingredients are mixed well.
Baking the Cake
- Pour the Batter: Pour the batter into the prepared bundt pan. Smooth the top with a spatula to ensure an even surface.
- Bake: Place the pan in the preheated oven and bake for 1 hour to 1 hour and 20 minutes. Start checking for doneness at the 1-hour mark. The cake is done when a toothpick inserted into the center comes out with a few crumbs but no wet batter. The crust should be a dark golden brown around the edges and lighter in the center.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with confectioners’ sugar before serving for a classic finish.
Tips and Tricks
Room Temperature Ingredients
One key to the perfect pound cake is using room temperature ingredients. Both the cream cheese and butter should be soft enough to mix smoothly but not too warm. Room temperature eggs blend more evenly into the batter, resulting in a finer crumb.
Mixing Techniques
When adding the flour, mix just until combined. Overmixing can develop the gluten in the flour too much, resulting in a denser cake. Gentle folding is the way to go, especially after adding the buttermilk.
Checking for Doneness
Every oven is different, so keep an eye on your cake. Start checking at the 1-hour mark. The toothpick test is a reliable method, but also look for the edges pulling away slightly from the pan and a firm, golden-brown crust.
Storage and Serving
This cake can be stored at room temperature, wrapped tightly in plastic wrap or in an airtight container, for up to three days. For longer storage, it can be frozen. Just wrap it well in plastic wrap and foil, and it will keep for up to three months. Thaw at room temperature before serving.
Serve this pound cake plain or with a dusting of confectioners’ sugar. It also pairs beautifully with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. Its versatility makes it suitable for any occasion, from breakfast to dessert.
Conclusion
The Cream Cheese Pound Cake is more than just a dessert; it’s a testament to the joys of baking. The combination of cream cheese and butter creates a texture that is both rich and tender, while the buttermilk adds a subtle tang that balances the sweetness perfectly. Whether you are an experienced baker or a novice, this recipe is straightforward and rewarding.
Baking this pound cake is not just about following a recipe; it’s about creating something that brings comfort and joy to those who taste it. The smiles it brings, the memories it creates, and the satisfaction of a perfect slice make it worth every minute spent in the kitchen.
So, gather your ingredients, preheat your oven, and get ready to bake a cake that will surely become a classic in your home. Enjoy every bite of this delightful Cream Cheese Pound Cake, and share the love with family and friends. Once you try this recipe, you will never want another. Perfection in every bite!