Cream Cheese Pound Cake

Aka, the best pound cake I’ve ever made. My first attempt was fine, but the texture wasn’t quite perfect. I’ve learned a lot about baking cakes since then, though, so I applied that knowledge for this one (mostly, make sure the cake is thoroughly cooked through, otherwise the texture will become gummy instead of tender). This turned out so well that K gave it his highest praise for a pound cake: it tastes like the Sara Lee kind!

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You might wish to cut off the bottom of the cake since it bakes upside down. I did it to help level it for serving. Plus, it had the added bonus of cake scraps for ice cream later.

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Directions for Cream Cheese Pound Cake

Barely adapted from Brown-Eyed Baker

  • 1.5 cups (3 sticks) butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3 cups sugar
  • 6 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups cake flour, sifted
  • Powdered sugar, optional

Preheat the oven to 325 degrees. Grease a standard bundt pan. Cream together the butter and cream cheese in a mixer on medium speed until fluffy, about 2 minutes.

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Add the sugar and continue to beat until very fluffy, 5-7 minutes.

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You might need to scrape the bowl at different points. Add the eggs one at a time, allowing each to mix in before adding the next one.

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Add the vanilla and salt, beating for 1 more minute. Then, stir in the flour (initially by hand, then use the mixer on low) until fully combined, but not over-mixed.

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Pour the batter into the bundt pan, making sure it is an even layer. You might wish to place a baking sheet under the bundt pan to prevent any batter from spilling or baking out.

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Bake the cake for about 1.5-2 hours, testing with a cake tester or knife to make sure it is cooked through. Allow it to cool in the pan for 15 minutes before removing it to cool right-side up on a wire rack.

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Dust with powdered sugar, if desired.

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Directions for Cream Cheese Pound Cake (without pictures)

Barely adapted from Brown-Eyed Baker

  • 1.5 cups (3 sticks) butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3 cups sugar
  • 6 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups cake flour, sifted
  • Powdered sugar, optional

Preheat the oven to 325 degrees. Grease a standard bundt pan. Cream together the butter and cream cheese in a mixer on medium speed until fluffy, about 2 minutes. Add the sugar and continue to beat until very fluffy, 5-7 minutes. You might need to scrape the bowl at different points. Add the eggs one at a time, allowing each to mix in before adding the next one. Add the vanilla and salt, beating for 1 more minute. Then, stir in the flour (initially by hand, then use the mixer on low) until fully combined, but not over-mixed.

Pour the batter into the bundt pan, making sure it is an even layer. You might wish to place a baking sheet under the bundt pan to prevent any batter from spilling or baking out. Bake the cake for about 1.5-2 hours, testing with a cake tester or knife to make sure it is cooked through. Allow it to cool in the pan for 15 minutes before removing it to cool right-side up on a wire rack.

Dust with powdered sugar, if desired.

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