This Cream Cheese Pound Cake is a rich, tender dessert that combines the smoothness of cream cheese with the fluffiness of a traditional pound cake. Perfect for any occasion, this cake is a delightful treat on its own or with a dollop of whipped cream or ice cream.
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
- 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.
- Creaming Butter and Cheese:
- In a large mixing bowl, beat the softened butter and cream cheese together on medium speed using an electric mixer. Continue until the mixture is completely smooth and creamy (about 3-4 minutes).
- Adding Sugar:
- Gradually add the granulated sugar to the creamed butter and cheese mixture. Continue to beat until light and fluffy, about 3-5 minutes. This process incorporates air into the batter, helping achieve a light texture.
- Incorporating Eggs:
- Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next to prevent curdling.
- Mixing in Extracts:
- Beat in the vanilla and lemon extracts until just combined. The lemon extract enhances the flavor of the cake, complementing the richness of the cream cheese.
- Combining Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the dry ingredients.
- Combining Wet and Dry Ingredients:
- Gradually add the dry ingredients to the creamed mixture. Beat on low speed just until everything is blended. Avoid overmixing to keep the cake light and airy.
- Baking the Cake:
- Pour the batter into the prepared tube pan. Smooth the top with a spatula.
- Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes. Check for doneness by inserting a toothpick near the center; it should come out clean. Start checking at 1 hour.
- Cooling the Cake:
- After baking, let the cake cool in the pan on a wire rack for 10 minutes.
- Carefully turn the cake out onto the wire rack and let it cool completely. This helps the cake set properly and develop its full flavor.
Serving Suggestions:
- Serve the cake as is, or dust it lightly with powdered sugar for added sweetness and decoration.
- It pairs wonderfully with whipped cream, a scoop of vanilla ice cream, or fresh berries.
Enjoy baking and indulging in your Cream Cheese Pound Cake, a perfect addition to any celebration or as a sweet treat for yourself!