Cream Cheese Pound Cake – Sugar Spun Run

My cream cheese pound cake is completely moist, dense and by no means dry. We’ll bake it low and gradual for moist, tender outcomes. One in all my favorites! Recipe features a how-to video!

My New Favourite Pound Cake

I’ve shared fairly just a few pound truffles right here on the weblog, however at present’s cream cheese pound cake may simply be my favourite. Whereas it seems modest, it’s a pleasant heavy (however not too heavy!) cake that’s something however plain. The cream cheese provides nice depth of taste and makes the cake so tender.

The feel is dense (as pound cake must be) and melts in your mouth. It’s easy, but so beautiful!

Why You’ll Love This Recipe

• Completely moist and tender. Comply with my ideas for avoiding a dry cake, and yours will come out similar to the photographs!
• Takes simply Quarter-hour to arrange earlier than going within the oven. It’s easier than my bitter cream pound cake.
• Low and gradual baking permits the middle of the cake to complete cooking with out over-baking the skin (a standard concern with pound truffles!).
• No adorning wanted, due to the cream cheese this cake has a beautiful taste that stands alone, however if you wish to add somewhat one thing additional it pairs properly with contemporary berries and whipped cream.

Components

The most effective issues about pound cake recipes is that they use solely primary elements, and this recipe isn’t any exception. We’ll want solely eight elements at present, learn on for extra data on the specifics and why I selected every one.

• All-purpose flour. I attempted this recipe with cake flour (as a substitute of all-purpose) and didn’t choose the outcomes that means; the crumb was too advantageous and felt too dry, virtually cottony within the mouth (although it was not really dry or over-cooked). Persist with all-purpose!
• Baking soda. I don’t usually embody leavening brokers in my pound cake, however a small pinch of baking soda helped the crumb on this recipe. The cake remains to be dense, however the baking soda improves the feel. 
• Cream cheese. Ensure you use full-fat, brick-style cream cheese. This is essential! Every other selection (just like the spreadable variety bought in tubs) won’t work right here, similar to when making cheesecake or cream cheese frosting.
• Sugar. I do know three cups looks like so much, and it’s–this can be a large cake! It’s necessary that you simply use this amount not just for sweetness but in addition moisture. If you happen to minimize the sugar within the recipe, your cake might be dry.
• Eggs. These must be at room temperature. If yours aren’t, jump over to my publish on the way to rapidly deliver eggs to room temperature. It will assist the eggs combine into the batter a lot simpler and can yield the silky easy, velvety batter we’re on the lookout for right here. My traditional pound cake recipe requires cracking right into a dozen eggs, once I developed this recipe I attempted to chop down on the quantity wanted, so whereas 6 might look like so much, it’s actually not so unhealthy as compared 😉

SAM’S TIP: Grease and flour your pan REALLY effectively! I’ve an in depth tutorial of how I do that in my video under. I discover it really works greatest to make use of shortening for the grease half (regardless that I’m slowly eradicating shortening from my recipes and from my kitchen) because it does appear to supply higher safety in opposition to sticking, however you could possibly use butter as a substitute.

Bear in mind, that is simply an outline of the elements I used and why. For the total recipe please scroll all the way down to the underside of the publish!

How one can Make Cream Cheese Pound Cake

1. Cream the butter and cream cheese till easy, then scrape the bowl and add the sugar. Beat once more till the combination turns into gentle and fluffy.
2. Add the eggs one by one, whipping every into the batter till fully mixed. Beat the batter for 30 seconds or so on medium excessive after every addition. This course of incorporates air into the batter and helps give the cake carry.
3. Whisk the dry elements collectively in a separate bowl, then stir them into the moist elements. As soon as all the pieces is included, beat the batter on medium velocity for one more minute.
4. Unfold the batter right into a greased and floured pan. Word that whereas the batter is kind of thick, it must be tremendous easy 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 heart comes out clear or with moist crumbs.
6. Let the cake cool for 10-Quarter-hour, then invert onto a cooling rack to chill fully.

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

Steadily Requested Questions

What to serve with cream cheese pound cake

We love this recipe plain, it has a phenomenal gentle sweetness to it (the crackly meringue prime that turns into the underside is my favourite half) however if you wish to take issues to the following stage, listed here are just a few nice choices:

Be certain that to look at the video under for a particular shock on the finish 💕

Get pleasure from!

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