Every now and then, a recipe comes along that stands the test of time, and this old fashioned cream cheese pound cake is one of those gems. It’s rich, buttery, and has the perfect crumb that makes you want to slice just one more piece.
Why This Recipe Works
- The cream cheese adds a subtle tang and incredible moisture, making this pound cake stand out from the rest.
- Using room temperature ingredients ensures a smooth, evenly mixed batter that bakes up perfectly.
- The slow, low baking process guarantees a golden crust without drying out the interior.
- It’s versatile! Serve it plain, with fresh berries, or a dollop of whipped cream for extra decadence.
Ingredients
- 1 1/2 cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour, sifted
- 1/2 teaspoon salt
Equipment Needed
- 10-inch tube pan or bundt pan
- Electric mixer
- Mixing bowls
- Spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 325°F. Grease and flour your tube pan to ensure the cake releases beautifully after baking. This step is crucial for avoiding any sticking disasters.
Cream the Butter and Cream Cheese
In a large bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes. Gradually add the sugar, beating until light and fluffy. This creates the base of your cake’s texture.
Add Eggs and Vanilla
One at a time, add the eggs to the butter mixture, beating well after each addition. Stir in the vanilla extract. This ensures each egg is fully incorporated, contributing to the cake’s structure and flavor.
Incorporate Dry Ingredients
Gradually add the sifted flour and salt to the wet ingredients, mixing on low speed until just combined. Overmixing can lead to a tough cake, so stop as soon as the flour disappears.
Bake to Perfection
Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. The slow bake ensures a moist interior.
Tips and Tricks
For an even more decadent cake, try browning the butter before adding it to the recipe. This adds a nutty depth of flavor that’s irresistible. Always ensure your ingredients are at room temperature to avoid a lumpy batter. If you’re short on time, you can quickly bring eggs to room temperature by placing them in warm water for 5 minutes. Lastly, let the cake cool in the pan for 10 minutes before turning it out to prevent it from breaking.
Recipe Variations
- Lemon Zest: Add the zest of two lemons to the batter for a citrusy twist.
- Chocolate Chip: Fold in 1 cup of mini chocolate chips for a sweet surprise.
- Almond Extract: Replace half the vanilla extract with almond extract for a nutty flavor.
- Berry Swirl: Before baking, swirl in 1/2 cup of your favorite berry jam.
Frequently Asked Questions
Can I use low-fat cream cheese?
While you can, the texture and flavor of the cake might not be as rich and moist. Full-fat cream cheese is recommended for the best results.
How do I store the cake?
Wrap the cooled cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze it for up to 3 months.
Why did my cake sink in the middle?
This usually happens if the cake isn’t baked long enough or if the oven temperature is too low. Ensure your oven is properly calibrated and test the cake with a toothpick before removing it from the oven.
Summary
This old fashioned cream cheese pound cake is a timeless recipe that delivers moist, buttery perfection with every bite. Whether you’re serving it at a special occasion or enjoying a slice with your afternoon coffee, it’s sure to impress.
