Imagine a dessert so rich, so decadent, that it instantly transports you to grandma's kitchen with just one bite. This Old Fashioned Cream Cheese Pound Cake is not just a recipe—it's a culinary journey through tradition, indulgence, and pure homemade happiness. With its luxuriously dense texture and velvety smooth crumb, this cake promises to become your new go-to dessert that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups cream cheese, softened
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch tube pan or bundt pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, use an electric mixer to cream together the softened cream cheese and unsalted butter until smooth and fully combined, about 3-4 minutes. The mixture should be light and fluffy.
- Gradually add granulated sugar to the cream cheese and butter mixture, beating continuously on medium speed. Continue mixing for 5-7 minutes until the mixture becomes very light and pale in color.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next, which helps create a smooth and consistent batter.
- Sift together the all-purpose flour and salt in a separate bowl to remove any lumps and ensure even distribution.
- Gradually fold the flour mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, which can make the cake tough.
- Add vanilla extract and gently stir to distribute evenly throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 60-75 minutes. To test for doneness, insert a thin wooden skewer or toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes. Then, carefully turn out onto a wire cooling rack to cool completely.
- Once cooled, slice and serve. The cake can be enjoyed plain or dusted with powdered sugar, and pairs wonderfully with fresh berries or whipped cream.
Tips
- Ingredient Temperature Matters: Ensure all ingredients, especially cream cheese, butter, and eggs, are at room temperature. This helps create a smoother, more uniform batter.
- Don't Overmix: Mix ingredients just until combined. Overmixing can develop gluten and result in a tough, dense cake.
- Use Fresh Ingredients: High-quality, fresh ingredients will significantly enhance the cake's flavor and texture.
- Pan Preparation is Key: Thoroughly grease and flour your pan to prevent sticking and ensure easy cake removal.
- Check Doneness Carefully: Use the toothpick test, but remember that a few moist crumbs are okay. Overbaking can dry out your pound cake.
- Cooling is Crucial: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to prevent breaking.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 55g
Protein: 8g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 165mg
