Absolutely! Cream cheese pound cake is rich, moist, and dense with a slight tang from the cream cheese—basically the ultimate classic dessert. Here’s a detailed, reliable recipe:
Cream Cheese Pound Cake
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- Optional: 1/2 cup sour cream (for extra moistness)
Instructions:
- Prep the oven and pan:
- Preheat oven to 325°F (163°C).
- Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans.
- Cream butter and cream cheese:
- In a large mixing bowl, beat the butter and cream cheese together until smooth and creamy.
- Add sugar and eggs:
- Gradually add sugar and beat until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix dry ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine:
- Gradually add dry ingredients to the wet mixture, alternating with sour cream if using. Mix until just combined.
- Stir in vanilla extract.
- Bake:
- Pour batter into prepared pan(s) and smooth the top.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes (for a bundt) or 60–70 minutes (for loaf pans), or until a toothpick inserted in the center comes out clean.
- Cool and serve:
- Let cake cool in pan for 10–15 minutes, then remove from pan and cool completely on a wire rack.
- Optional: Dust with powdered sugar or drizzle with a simple glaze.
💡 Tips:
- Don’t overmix the batter after adding the flour; it can make the cake dense.
- Cream cheese at room temperature ensures a smooth, lump-free batter.
- This cake actually tastes better the next day, once the flavors have melded.
If you want, I can also give you a “decadent chocolate swirl cream cheese pound cake” version that looks fancy but is super easy to make. It’s perfect for impressing friends or family. Do you want that version?
