Cream Cheese Pound Cake
A couple of weeks ago, I made this delicious cream cheese pound cake for Mother’s Day. This is one of my go-to recipes whenever there is a special occasion to celebrate! This pound cake is extremely moist and has the perfect crunchy crust to it. I honestly haven’t found a better recipe before. I found the original recipe from The Food Charlaton.
I kept it pretty much the same, although I do not add in the vanilla glaze as the original recipe calls for. I like to just make some homemade whipped cream and sugared strawberries to accompany it with. Or sometimes I just make the pound cake by itself and that’s it. Honestly, it doesn’t really need anything to go with it. It’s so delicious by itself!
I think the most important step to this recipe is to grease the bundt pan. You don’t want the cake sticking to the pan after you bake it so do not skip this step. The original recipe calls for just regular old cooking spray to grease it with. But, in my personal opinion, I think greasing it with shortening and then sprinkling flour on top works best!
Another very important part to this recipe is to use cake flour. Not regular flour. This is crucial to the overall pound cake. And be sure to use the spoon and level technique when measuring it out. I use a spoon and fill up a baking cup until I get the desired measurement.
If you just get a measuring cup and scoop it into the cake flour, you will probably end up using too much and the cake will not bake right. So be sure to do this necessary step before mixing all the ingredients together!
Mixing the Cake Together
Another important thing to consider is the amount of time it takes to beat together the cake mix. Be sure to pay attention to the specific times below in the recipe. You want to make sure you are mixing it long enough to beat all the air out of the cake.
Also, be sure to add in eggs, one at a time and mix thoroughly in between each addition. The batter will be a little thick when you are done mixing it, but don’t worry. That’s how it is supposed to be! I just use a spatula to go over top of the bundt pan and try to make the top as smooth as possible before baking it.
The baking time for this cake will vary based on your oven. It will at least take 1 hour and 15 minutes. But mine ended up taking a full hour and a half before it was ready. Just be sure to keep a close eye on it when it gets close to that time so the pound cake doesn’t burn.
Well, I hope you enjoy this delicious cream cheese pound cake recipe! Trust me, it really is tasty and worth the trouble of making! I haven’t made another pound cake recipe since finding this one because in my opinion, it really is the best!
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Cream Cheese Pound Cake
- 1 1/2 cups salted butter
- 8 oz cream cheese
- 2 2/3 cups white sugar
- 6 eggs
- 1 tbsp vanilla extract
- 1 tbsp butter extract
- 3 cups cake flour
- 1/4 tsp salt
- Preheat oven to 300 degrees. Grease a bundt pan with shortening or nonstick cooking spray. Lightly dust pan with flour.
- Then, beat the butter and cream cheese well, for about 2-3 minutes.
- Slowly, add the sugar with the mixer still running. Beat for another 2 minutes.
- Add in the eggs, one at a time. And mix well after each addition.
- Mix in the butter and vanilla extract.
- Add in the cake flour and salt. Mix until well combined.
- Bake at 300 degrees for about 1 hour 15 minutes or until cake is completely done. Mine took about 1 hour and 30 minutes.
- Cool cake in pan for 10 minutes. Then, carefully loosen cake from pan and cool on cake plate for an hour more.