Introduction
There’s something truly comforting about a classic pound cake, and when you add cream cheese to the mix, you get a rich and delightful treat that’s perfect for any occasion. This Cream Cheese Pound Cake is moist, dense, and bursting with flavor, making it an ideal companion for your afternoon tea or a delightful dessert after dinner. With a simple list of ingredients and straightforward steps, you can create a mouthwatering cake that’s sure to impress your family and friends.
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 60-70 minutes
Total Time: 75-85 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 325°F (163°C). Take a 9×5-inch loaf pan and grease it well before dusting it lightly with flour.
- In a large mixing bowl, combine the softened cream cheese and butter. Beat them together until the mixture is velvety smooth and creamy.
- Gradually introduce the granulated sugar into the bowl, continuing to beat until the mixture becomes light and fluffy. This should take a few minutes, but it’s worth it for that lovely texture!
- Add the eggs one at a time to the mixture, stirring well after each addition. Don’t forget to stir in the vanilla extract to add that heavenly aroma.
- In a separate bowl, whisk together the flour, baking powder, and salt. This will ensure that all the dry ingredients are well combined before adding them to the wet mix.
- Carefully add the dry ingredients to the wet mixture in stages, alternating with the milk. Start and end with the flour mixture, gently mixing until everything is just combined. Overmixing can make the cake tough, so be gentle!
- Pour the luscious batter into your prepared loaf pan and smooth the top with a spatula, making sure it’s even.
- Place the pan in the preheated oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The top should be a beautiful golden brown.
- Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
Notes or Tips
For an extra special touch, consider drizzling a simple icing made from powdered sugar and milk on top of the cooled pound cake. It adds a lovely sweetness and makes for an eye-catching presentation. Additionally, you can serve this cake with fresh berries or a scoop of vanilla ice cream for an indulgent dessert.
Cooking Techniques
This recipe leverages the classic cream and sugar method, which is essential for creating a light and fluffy texture in pound cakes. Be sure to thoroughly beat the butter and cream cheese mixture, as this aerates the batter, helping your cake rise beautifully. Also, remember to alternate adding the dry ingredients with the milk to keep the batter tender.
FAQ
Can I use a different kind of flour?
While all-purpose flour is ideal for this recipe, you can experiment with cake flour for a softer texture. Just keep in mind that the cake may have a slightly different density.
How should I store the cake?
Store the wrapped pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, consider wrapping it tightly in plastic wrap and freezing it for up to 2 months. Just let it thaw at room temperature before serving.
Conclusion
This Cream Cheese Pound Cake is not just a delightful dessert; it’s a warm hug for your taste buds! The perfect balance of flavors and textures makes it a cherished recipe that you’ll want to bake time and time again. Whether enjoyed on its own or with a dollop of whipped cream, it’s bound to bring joy to any gathering. So gather your ingredients, preheat that oven, and get ready to create something truly wonderful!