Oh, the Cream Cheese Pound Cake… It’s the kind of classic that never fails to bring a nostalgic smile to my face. I remember the first time I attempted this recipe, I was so confident, you know? I thought, “How hard could it be?” Well, let’s just say the cake came out denser than a brick. It was a humbling experience that taught me the importance of precision in baking. But, as my mom always said, “The best lessons are learned in the kitchen.” Now, with a few tweaks and a lot of love, I’ve perfected this indulgent delight, and I am beyond excited to share it with you!
Whether it’s a sunny Sunday afternoon or a cozy evening indoors, the rich, buttery aroma of this pound cake baking in the oven has a way of making the house feel like a home. The kids can’t get enough of it, and honestly, neither can I. So, preheat your ovens, and let’s get started on this mouthwatering journey together!
Table of Contents
Ingredients
Now, about those ingredients… I mean, there’s nothing too fancy here, but trust me when I say, quality matters. I’ve learned this the hard way when I skimped on a lesser brand of cream cheese and ended up with a less-than-stellar cake. So, here’s what you’ll need:
- 1 1/2 cups (340g) unsalted butter, room temperature (the good stuff, trust me on this)
- 8 ounces (227g) cream cheese, room temperature (don’t skimp on this either)
- 3 cups (600g) granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons pure vanilla extract (the real deal, not imitation)
- 3 cups (360g) all-purpose flour, sifted
- 1/8 teaspoon salt
Instructions
Alright, let’s roll up our sleeves and get down to it. Remember, baking is as much about the journey as it is the destination, and honestly, the journey should smell amazing.
- Preheat your oven to 325°F (163°C). I can’t stress this enough – don’t be like me who forgot once and had to wait forever for the oven to heat up!
- Using a stand mixer or a hand mixer, beat the butter and cream cheese together on high speed until it’s creamy and practically begging to be eaten. This usually takes about 2 minutes.
- Gradually add the sugar, and keep beating it until the mixture is light and fluffy. This is a good arm workout, so who needs the gym, right?
- Add the eggs one at a time, beating well after each addition. This is where I tell you patience is a virtue.
- Stir in the vanilla extract, and at this point, your kitchen should be smelling like heaven.
- Mix in the sifted flour and salt on low speed until just combined. Don’t overmix, or you’ll end up back at brick city.
- Pour the batter into a greased and floured 10-inch bundt pan. Give it a little shake to settle everything in nicely.
- Bake for 1 hour and 10 minutes, or until a toothpick comes out clean. Here’s where you can catch up on a good book or, you know, lick the bowl.
- Let the cake cool in the pan for about 10 minutes (if you can wait that long), then turn it out onto a wire rack to cool completely.
Tips & Tricks
But here’s the thing, even the best-laid plans can go awry in the kitchen. So, let me share a few tips and tricks that I’ve picked up along the way:
- Make sure all your ingredients are at room temperature before you start. I learned this the hard way when my cold eggs curdled the batter. Not pretty.
- Don’t open the oven door too often while baking. You don’t want to let that precious heat escape. Just trust your timer and your instincts.
- If you want to mix it up, try adding a lemon glaze or some fresh berries on top for a twist. (game changer!)
FAQ
Got questions? I’ve got you covered. Here are a few that I’ve encountered along my baking journey:
Q: Can I use low-fat cream cheese?
A: You can, but the texture and flavor won’t be as rich. Full-fat cream cheese makes all the difference, trust me.
Q: How do I know when the cake is done?
A: The top should be golden brown, and a toothpick inserted into the cake should come out clean. If there’s batter on the toothpick, give it a few more minutes.
Q: Can I freeze this cake?
A: Absolutely! Wrap it well in plastic wrap, then foil, and it will keep for up to 3 months. Just thaw at room temperature before serving.
From my kitchen mishaps to my little victories, this Cream Cheese Pound Cake has been a labor of love. It’s taught me patience, precision, and the joy of sharing good food with the ones I love. Every slice is a reminder that sometimes, it’s the simplest things that bring the most comfort and joy.
So, whether you’re a seasoned baker or just starting out, I hope this recipe brings as much warmth to your home as it has to mine. Now, go forth and bake – your kitchen is calling!
Classic Cream Cheese Pound Cake
Ingredients:
- 1 1/2 cups (340g) unsalted butter, room temperature
- 8 ounces (227g) cream cheese, room temperature
- 3 cups (600g) granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (360g) all-purpose flour, sifted
- 1/8 teaspoon salt
Directions:
-
Preheat your oven to 325°F (163°C).
-
Beat the butter and cream cheese together on high speed until creamy.
-
Gradually add the sugar and beat until light and fluffy.
-
Add the eggs one at a time, beating well after each addition.
-
Stir in the vanilla extract.
-
Mix in the sifted flour and salt on low speed until just combined.
-
Pour the batter into a greased and floured 10-inch bundt pan.
-
Bake for 1 hour and 10 minutes, or until a toothpick comes out clean.
-
Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.