Cream Cheese Pound Cake Recipe | Bakepedia

Cream Cheese Pound Cake

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cream cheese pound cake recipeThis cream cheese pound cake recipe has been made by three generations of Dede’s family; it is incredibly easy, full of flavor and has an exquisite texture with a buttery aroma. It keeps very well and we love it toasted with fresh berries or poached fruit for breakfast or brunch. You do need self-rising cake flour, and the large amount of vanilla extract might seem excessive, but it is correct. We used a Kaiser 9-cup Bundform for this recipe. The directions are for using a stand mixer. If you want to use a hand-held electric mixer, the mixing times will be longer – and take your time between each egg.

Cream Cheese Pound Cake
Author: 
Makes: Serves 10 to 12
 
Ingredients
  • 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
  • 8 ounces cream cheese (full fat), at room temperature, cut into pieces
  • 2 cups sugar
  • 2 tablespoons vanilla extract
  • 6 large eggs, at room temperature
  • 2 cups sifted self-rising cake flour
Instructions
  1. Position rack in the middle of your oven. Preheat to 350° F. Thoroughly coat a 9-cup decorative ring pan with nonstick spray, taking care to coat the center tube as well.
  2. Beat butter and cream cheese until smooth and creamy with the mixer’s flat paddle on medium-high speed, about 3 minutes. Add sugar gradually and continue to beat, about 3 minutes at medium-high speed, until very light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. Don’t rush this step; there are a lot of eggs and it will take a while. Add the flour mixture in thirds and beat briefly until smooth. Scrape batter into pan.
  3. Bake for about 1 hour to 1 hour and 15 minutes or until a bamboo skewer shows a few moist crumbs when removed. The cake will be golden brown and the edges will have begun to come away from the sides of the pan. Cool pan on rack for about 10 minutes. Unmold and place directly on rack to cool completely. Cake is ready to serve. Store at room temperature in airtight container for up to 4 days. Cake may also be frozen, double wrapped in plastic wrap and foil, for up to 1 month.
 

Bakepedia Tips

  • We have made this cake with the supposedly “appropriate” leaveners and regular cake flour to approximate self-rising flour and it is just not the same. It just doesn’t work! We know that doesn’t make sense; just follow our suggestions and buy some self-rising flour. You will be rewarded with a truly awesome pound cake.
  • Try this toasted for breakfast; it takes on a whole new dimension. The heat brings out the full dairy flavors for a very special treat.

 

Comments (2)


2 Responses to Cream Cheese Pound Cake

  1. Ellie November 25, 2013 at 2:44 pm #

    At last, A recipe with excellent directions using a stand mixer. Thank you.

    • Dede Wilson November 25, 2013 at 3:00 pm #

      Ellie, Thank you so much for the compliment. It can, of course, be made with any electric mixer but this batter is thick and a stand mixer is a boon! Enjoy! PS: This recipe is a good keeper. If you make it today or tomorrow you can have it through the weekend for holiday guests.