Old Fashioned Cream Cheese Pound Cake

Pound cakes never seem to go out of style, and our rich, buttery Old-Fashioned Cream Cheese Pound Cake is a treat that you’ll find yourself baking over and over again. This classic dessert is a timeless favorite, combining simplicity with indulgence, making it perfect for any occasion.

Why You’ll Love This Recipe

This Old-Fashioned Cream Cheese Pound Cake is a delightful blend of tradition and taste. You’ll love its moist, dense texture and the subtle tang of cream cheese that adds a unique richness to every bite. It’s perfect for family gatherings, afternoon tea, or just a sweet treat to enjoy any day of the week.

Kitchen Equipment You’ll Need

• 10 or 12-inch bundt pan
• Stand mixer or electric hand mixer
• Measuring cups and spoons
• Spatula
• Oven
• Tester pick or toothpick

Ingredients

• 8 ounces cream cheese, room temperature
• 1 1/2 cups (3 sticks/339g) butter, room temperature
• 3 cups (600g) granulated sugar
• 6 large eggs, at room temperature
• 3 cups (360g) cake flour
• 2 teaspoons pure vanilla extract

Instructions

1. Preheat oven to 325°F. Oil and flour a 10 or 12-inch bundt pan and set aside.
2. Using a stand mixer or electric hand mixer, add the cream cheese and butter to the mixing bowl and beat on medium speed until smooth. Gradually add the sugar and beat until fluffy.
3. Add the eggs one at a time, beating until each egg is thoroughly mixed before adding the next.
4. Add the flour all at once and mix until well combined. Add vanilla and mix thoroughly.
5. Pour the batter into the prepared pan, filling it to 2/3 full. Bake for 1 hour and 10 minutes. Begin checking the cake with a tester pick after it has baked for 60 minutes. The tester pick should have just a few crumbs on it when the cake is done.

Tips for Success

• Ensure all ingredients are at room temperature for a smoother batter.
• Do not overmix the batter once you add the flour to avoid a dense cake.
• Use a light hand when oiling and flouring the bundt pan to prevent sticking.

Additional Tips and Variations

For a citrus twist, add the zest of one lemon or orange to the batter. You can also drizzle a simple glaze made from powdered sugar and milk over the cake once it has cooled for a sweet finishing touch.

Nutritional Highlights (Per Serving)

Calories: 480 | Fat: 26g | Carbohydrates: 58g | Protein: 5g

Frequently Asked Questions (FAQ)

Can I use all-purpose flour instead of cake flour?
Yes, but the texture might be slightly less tender. To substitute, simply remove 2 tablespoons of all-purpose flour for each cup and replace it with cornstarch.

How should I store the pound cake?
Wrap the cake in plastic wrap or store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze this pound cake?
Absolutely! Wrap it well in plastic wrap and then in foil before freezing for up to 3 months. Thaw at room temperature before serving.

Conclusion

We hope you enjoy baking and savoring every slice of this Old-Fashioned Cream Cheese Pound Cake. It’s a delightful way to bring a bit of history into your kitchen while treating your taste buds to something special. Give it a try, and don’t forget to share your baking adventures with us!