Cream Cheese Pound Cake Recipe

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Introduction:

Cream Cheese Pound Cake is a classic dessert that’s rich, buttery, and delightfully moist. Its smooth texture and creamy flavor make it a versatile treat, perfect for any occasion—whether you’re hosting a family gathering, celebrating a holiday, or simply indulging in a sweet craving. With simple ingredients and an easy process, this recipe will become your go-to dessert favorite!

Ingredients:

  • 1 ½ cups (3 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour, sifted
  • ½ teaspoon salt

Instructions:

  1. Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
  2. Cream Butter and Cream Cheese: In a large mixing bowl, beat the butter and cream cheese together until smooth and creamy.
  3. Add Sugar: Gradually add the sugar, continuing to beat until the mixture is light and fluffy, about 3–5 minutes.
  4. Incorporate Eggs: Add eggs one at a time, beating well after each addition.
  5. Mix in Vanilla: Stir in the vanilla extract.
  6. Combine Dry Ingredients: In a separate bowl, whisk together the sifted flour and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix.
  7. Pour and Bake: Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 75–90 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve plain or with your favorite toppings.

Description:

This Cream Cheese Pound Cake is an elegant yet simple dessert that embodies indulgence. Its rich, velvety texture comes from the addition of cream cheese, which adds depth and flavor to the traditional pound cake. Each bite is buttery and sweet with a subtle tang, making it perfect for pairing with fresh fruit, whipped cream, or a drizzle of glaze.

Nutritional Information (Per Serving):

  • Calories: 450
  • Protein: 6g
  • Carbohydrates: 50g
  • Fat: 26g
  • Saturated Fat: 15g
  • Cholesterol: 130mg
  • Sodium: 220mg
  • Sugar: 35g

Note: Nutritional values are approximate and may vary based on ingredients and serving size.

Frequently Asked Questions (FAQs):

Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce the added salt in the recipe to balance the flavors.

Q: How do I store this cake?
A: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Q: Can I freeze this cake?
A: Absolutely! Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Q: Can I add flavorings or mix-ins?
A: Certainly! Add lemon zest, almond extract, or chocolate chips for a unique twist.

Recommendations:

  • Serve slices with a dollop of whipped cream and fresh berries for a refreshing treat.
  • Drizzle a lemon glaze or chocolate sauce for added sweetness.
  • Pair with a cup of coffee or tea to enhance the flavors.

Conclusion:

This Cream Cheese Pound Cake is the perfect blend of simplicity and sophistication, making it a staple recipe for any baker. Its delightful taste and moist texture will leave everyone asking for seconds. Try it out, and enjoy the compliments that follow!

Let me know if you’d like any adjustments to the recipe!

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