This classic Cream Cheese Pound Cake offers a denser, richer texture than traditional pound cakes, thanks to the addition of softened cream cheese. The batter yields a tender crumb with a subtle tang that balances the sweetness perfectly. It is an ideal centerpiece for tea time, holiday gatherings, or any occasion calling for a sophisticated yet comforting dessert. With a simple glaze of confectioner’s sugar, this cake delivers an elegant finish that pairs beautifully with coffee or tea. It stores well, making it a fantastic make-ahead treat for entertaining.
Natalie’S Cream Cheese Pound Cake
Description
This classic Cream Cheese Pound Cake offers a denser, richer texture than traditional pound cakes, thanks to the addition of softened cream cheese. The batter yields a tender crumb with a subtle tang that balances the sweetness perfectly. It is an ideal centerpiece for tea time, holiday gatherings, or any occasion calling for a sophisticated yet comforting dessert. With a simple glaze of confectioner's sugar, this cake delivers an elegant finish that pairs beautifully with coffee or tea. It stores well, making it a fantastic make-ahead treat for entertaining.Ingredients
Directions
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Preheat oven to 325&# 194;°F (165ðC). Grease a tube pan thoroughly with butter or non-stick spray.
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In a large mixing bowl, combine the softened butter and cream cheese. Beat on medium speed until smooth, creamy, and well blended.
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Gradually add the sugar to the butter mixture, beating well after each addition until fully incorporated.
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Add the eggs one at a time, beating well after each egg until combined.
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On low speed, gradually add the flour and vanilla extract. Mix just until the flour is incorporated and no dry streaks remain. Do not overmix.
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Pour the batter into the prepared tube pan.
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Place the pan in the cold oven, then turn the oven on to 325ðF (165ðC). This helps prevent the cake from rising too quickly and cracking.
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Bake for 1 hour and 20 minutes, or until a wooden toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes. Then, invert the cake onto a wire rack to cool completely.
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Once completely cool, invert again if desired for presentation, and dust generously with confectioner's sugar before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 155.2kcal
- % Daily Value *
- Total Fat 17.2g27%
- Saturated Fat 5.5g28%
- Cholesterol 0.0mg0%
- Sodium 256.2mg11%
- Total Carbohydrate 0.2g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure butter and cream cheese are at room temperature for a smooth, lump-free batter.
The "cold oven" method is traditional for pound cakes to ensure even baking and a level top.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for best texture.
For a richer flavor, you can substitute the margarine with unsalted butter, as listed in the enhanced ingredients.
