Cream Cheese Pound Cake

Cream Cheese Pound Cake

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Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups (340 grams) butter, softened
  • 3 cups (600 grams) granulated sugar
  • 6 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon extract
  • 3 cups (360 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Equipment

  • 10-inch fluted tube pan (such as a Bundt pan)
  • Electric mixer (stand or handheld)
  • Mixing bowls
  • Measuring cups and spoons
  • Wire rack for cooling

Directions

  1. Prep Work:
  • Preheat your oven to 325°F (165°C).
  • Grease and flour your 10-inch fluted tube pan thoroughly to prevent the cake from sticking. This is crucial for ensuring that your cake releases perfectly after baking.
  1. Creaming Butter and Cheese:
  • In a large mixing bowl, using an electric mixer, beat the softened butter and cream cheese together on medium speed until the mixture is completely smooth and creamy. This should take about 3-4 minutes. The smoothness of this mixture is key for a light and fluffy cake.
  1. Adding Sugar:
  • Gradually add the granulated sugar to the creamed butter and cheese, and continue beating until the mixture becomes light and fluffy, which usually takes another 3-5 minutes. This process is essential as it helps to incorporate air into the batter, which contributes to the cake’s texture.
  1. Incorporating Eggs:
  • Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. This step is crucial to prevent the batter from curdling.
  1. Mixing in Extracts:
  • Beat in the vanilla and lemon extracts until just combined. The lemon extract adds a subtle zesty flavor that complements the rich taste of the cake.
  1. Combining Dry Ingredients:
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the baking powder and salt are evenly distributed throughout the flour, which helps achieve a uniform rise in the cake.
  1. Combining Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the creamed mixture, beating on low speed just until everything is blended. It’s important not to overmix at this stage, as doing so can lead to a denser, tougher cake.
  1. Baking the Cake:
  • Pour the batter into the prepared tube pan. Smooth the top with a spatula to ensure an even surface.
  • Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted near the center comes out clean. Oven temperatures can vary, so start checking for doneness at the 1-hour mark.
  1. Cooling the Cake:
  • After baking, let the cake cool in the pan on a wire rack for 10 minutes. This slight cooling helps the cake firm up a bit and reduces the risk of breaking when you remove it from the pan.
  • Carefully turn the cake out onto the wire rack to cool completely. Cooling it completely ensures that the cake sets properly and develops its full flavor and texture.

Serving Suggestions

  • Serve the cake as is, or dust it lightly with powdered sugar for a decorative touch and extra sweetness.
  • This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

This expanded recipe guide should help you achieve a perfectly baked Cream Cheese Pound Cake, ideal for any occasion, whether it’s a family gathering, a holiday, or just a special treat for yourself! Enjoy baking and indulging in your delicious creation.

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