Introduction
Few desserts can rival the rich, dense, and buttery flavor of a well-made pound cake. Adding cream cheese to the mix elevates this classic dessert to new heights, introducing a subtle tanginess and extra moisture that makes each bite pure perfection. Whether you’re an experienced baker or just starting out, a Cream Cheese Pound Cake is a must-try recipe that promises to impress.
In this blog, we’ll delve into the history of pound cake, explore the role of cream cheese in baking, and provide a step-by-step guide to making the perfect Cream Cheese Pound Cake. We’ll also share tips for achieving the best results and suggest some delicious variations.
A Brief History of Pound Cake
Pound cake dates back to the 18th century, originating in Northern Europe. The name “pound cake” comes from the traditional recipe, which called for one pound each of flour, butter, sugar, and eggs. This straightforward formula was easy to remember and produced a large, dense cake suitable for feeding a crowd.
Over time, the recipe has evolved, with bakers experimenting with different ingredients and proportions. Today, pound cakes are often lighter and more flavorful, thanks to the addition of ingredients like baking powder, vanilla extract, and, of course, cream cheese.
The Role of Cream Cheese in Baking
Cream cheese is a versatile ingredient that adds richness, moisture, and a slight tang to baked goods. In a pound cake, cream cheese not only enhances the flavor but also contributes to a tender, moist crumb. The high-fat content of cream cheese helps create a dense, yet soft texture, making it an ideal addition to pound cake batter.
Making the Perfect Cream Cheese Pound Cake
Ingredients
To make a delicious Cream Cheese Pound Cake, you’ll need the following ingredients:
- 1 ½ cups (340g) unsalted butter, at room temperature
- 8 oz (225g) cream cheese, at room temperature
- 3 cups (600g) granulated sugar
- 6 large eggs, at room temperature
- 1 tsp vanilla extract
- 3 cups (360g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Equipment
- Stand mixer or hand mixer
- Bundt pan or loaf pans
- Mixing bowls
- Spatula
- Measuring cups and spoons
- Cooling rack
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 325°F (160°C). Grease and flour your Bundt pan or loaf pans to ensure the cake releases easily after baking.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, beat the butter and cream cheese together on medium speed until smooth and creamy, about 2-3 minutes. This step is crucial for incorporating air into the batter, which helps the cake rise.
Step 3: Add the Sugar
Gradually add the granulated sugar to the butter and cream cheese mixture, beating on medium speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Step 4: Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. This helps maintain the batter’s emulsion, which is important for the cake’s texture. After adding all the eggs, mix in the vanilla extract.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can result in a dense cake.
Step 6: Bake the Cake
Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake begins to brown too quickly, cover it loosely with aluminum foil.
Step 7: Cool and Serve
Allow the cake to cool in the pan for about 15 minutes before transferring it to a cooling rack to cool completely. Once cool, slice and serve your Cream Cheese Pound Cake with a dusting of powdered sugar or a dollop of whipped cream.
Tips for the Best Cream Cheese Pound Cake
Room Temperature Ingredients
Using room temperature ingredients, especially butter, cream cheese, and eggs, is essential for achieving a smooth, well-incorporated batter. Cold ingredients can cause the batter to curdle, resulting in an uneven texture.
Proper Mixing
Cream the butter and cream cheese thoroughly to incorporate air into the batter. This helps the cake rise and results in a lighter texture. However, once you add the flour, mix just until combined to avoid overworking the gluten, which can make the cake dense.
Baking Time and Temperature
Bake the cake at a low temperature (325°F/160°C) to ensure it cooks evenly without burning. If the top browns too quickly, cover it with foil to prevent overbrowning.
Variations to Try
While a classic Cream Cheese Pound Cake is delicious on its own, you can also try these variations to add a new twist to this beloved dessert:
Lemon Cream Cheese Pound Cake
Add the zest of two lemons and a tablespoon of fresh lemon juice to the batter for a bright, citrusy flavor. Top with a lemon glaze made from powdered sugar and lemon juice for an extra tangy finish.
Chocolate Chip Cream Cheese Pound Cake
Fold in 1 cup of mini chocolate chips to the batter before baking. The chocolate chips add a delightful surprise to each bite.
Almond Cream Cheese Pound Cake
Replace the vanilla extract with almond extract and fold in ½ cup of sliced almonds. This version has a nutty, fragrant aroma and taste.
Marble Cream Cheese Pound Cake
Divide the batter into two equal parts. Mix ¼ cup of cocoa powder into one part. Alternate spooning the plain and chocolate batters into the pan, then swirl them together with a knife for a marbled effect.
Serving Suggestions
Cream Cheese Pound Cake is versatile and can be served in various ways:
- Plain: Enjoy a slice of cake on its own with a cup of coffee or tea.
- With Berries: Top the cake with fresh berries and a dollop of whipped cream for a light and fruity dessert.
- Ice Cream: Serve a warm slice with a scoop of vanilla ice cream for an indulgent treat.
- Glaze: Drizzle a simple glaze made from powdered sugar and milk over the top for added sweetness.
Storing and Freezing
Storing
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, where it will keep for up to a week. Bring to room temperature before serving for the best texture and flavor.
Freezing
Cream Cheese Pound Cake freezes well. Wrap the cake (whole or in slices) tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
Conclusion
A Cream Cheese Pound Cake is a classic dessert that offers rich flavor and a moist, tender crumb. By following the steps outlined in this blog, you can create a delicious pound cake that will impress your family and friends. Whether you stick to the traditional recipe or experiment with variations, this cake is sure to become a favorite in your baking repertoire.
