Cream Cheese Pound Cake – Sugar Spun Run

My cream cheese pound cake is completely wet, dense and not dry. We’ll bake it low and gradual for wet, mushy effects. One among my favorites! Recipe features a how-to video!

My New Favourite Pound Cake

I’ve shared reasonably a couple of pound desserts right here at the weblog, however as of late’s cream cheese pound cake may simply be my favourite. Whilst it seems to be modest, it’s a pleasant heavy (however no longer too heavy!) cake this is anything else however simple. The cream cheese provides nice intensity of taste and makes the cake so mushy.

The feel is dense (as pound cake will have to be) and melts for your mouth. It’s easy, but so surprising!

Why You’ll Love This Recipe

• Completely wet and mushy. Practice my pointers for heading off a dry cake, and yours will pop out identical to the photographs!
• Takes simply Quarter-hour to organize earlier than going within the oven. It’s simpler than my bitter cream pound cake.
• Low and gradual baking permits the middle of the cake to complete cooking with out over-baking the outdoor (a not unusual factor with pound desserts!).
• No adorning wanted, due to the cream cheese this cake has an exquisite taste that stands on my own, however if you wish to upload a bit one thing additional it pairs properly with recent berries and whipped cream.

Components

One of the crucial absolute best issues about pound cake recipes is they use handiest fundamental components, and this recipe is not any exception. We’ll want handiest 8 components as of late, learn on for more info at the specifics and why I selected each and every one.

• All-purpose flour. I attempted this recipe with cake flour (as a substitute of all-purpose) and didn’t choose the effects that method; the crumb used to be too advantageous and felt too dry, virtually cottony within the mouth (although it used to be no longer if truth be told dry or over-cooked). Stick to all-purpose!
• Baking soda. I don’t generally come with leavening brokers in my pound cake, however a small pinch of baking soda helped the crumb on this recipe. The cake continues to be dense, however the baking soda improves the feel. 
• Cream cheese. Be sure to use full-fat, brick-style cream cheese. This is essential! Some other selection (just like the spreadable type bought in tubs) is not going to paintings right here, identical to when making cheesecake or cream cheese frosting.
• Sugar. I do know 3 cups turns out like so much, and it’s–this can be a giant cake! It’s vital that you simply use this amount no longer just for sweetness but additionally moisture. If you happen to reduce the sugar within the recipe, your cake may well be dry.
• Eggs. Those will have to be at room temperature. If yours aren’t, jump over to my submit on easy methods to briefly deliver eggs to room temperature. This will likely assist the eggs combine into the batter a lot more uncomplicated and can yield the silky clean, velvety batter we’re in search of right here. My vintage pound cake recipe calls for cracking right into a dozen eggs, after I advanced this recipe I attempted to chop down at the quantity wanted, so whilst 6 might appear to be so much, it’s in reality no longer so unhealthy compared 😉

SAM’S TIP: Grease and flour your pan REALLY neatly! I’ve an in depth educational of ways I do that in my video underneath. I in finding it really works absolute best to make use of shortening for the grease section (despite the fact that I’m slowly taking away shortening from my recipes and from my kitchen) because it does appear to offer higher coverage in opposition to sticking, however it is advisable use butter as a substitute.

Take note, that is simply an outline of the components I used and why. For the entire recipe please scroll right down to the ground of the submit!

The best way to Make Cream Cheese Pound Cake

1. Cream the butter and cream cheese till clean, then scrape the bowl and upload the sugar. Beat once more till the mix turns into gentle and fluffy.
2. Upload the eggs one after the other, whipping each and every into the batter till utterly mixed. Beat the batter for 30 seconds or so on medium excessive after each and every addition. This procedure contains air into the batter and is helping give the cake raise.
3. Whisk the dry components in combination in a separate bowl, then stir them into the rainy components. As soon as the whole thing is included, beat the batter on medium pace for some other minute.
4. Unfold the batter right into a greased and floured pan. Notice that whilst the batter is reasonably thick, it will have to be tremendous clean and velvety at this level. There shouldn’t be any lumps!

5. Bake till the cake is golden brown and a skewer inserted within the middle comes out blank or with wet crumbs.
6. Let the cake cool for 10-Quarter-hour, then invert onto a cooling rack to chill utterly.

SAM’S TIP: A toothpick isn’t lengthy sufficient to achieve the middle of a cake this giant, so use a picket skewer to check for doneness as a substitute.

Ceaselessly Requested Questions

What to serve with cream cheese pound cake

We like this recipe simple, it has a phenomenal gentle sweetness to it (the crackly meringue most sensible that turns into the ground is my favourite section) however if you wish to take issues to the following stage, listed below are a couple of nice choices:

Remember to watch the video underneath for a unique marvel on the finish 💕

Revel in!

Let’s bake in combination! Subscribe to my publication to be notified of all of the latest recipes, and in finding my loose recipe tutorials on YouTube 💜

Similar Recipes