Natalie’S Cream Cheese Pound Cake

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.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 10

Calories: 155.2

Dietary: Vegetarian

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

1 stick Margarine
0.5 lb Unsalted Butter, softened
3 cups Philadelphia Cream Cheese, softened
3 cups Granulated Sugar
6 Eggs
3 cups All-Purpose Flour (minus 3 tsp)
2 tsp Vanilla Extract
Confectioner's Sugar, for dusting

Directions

1
Preheat oven to 325&# 194;Â°F (165ÃÂ°C). Grease a tube pan thoroughly with butter or non-stick spray.
2
In a large mixing bowl, combine the softened butter and cream cheese. Beat on medium speed until smooth, creamy, and well blended.
3
Gradually add the sugar to the butter mixture, beating well after each addition until fully incorporated.
4
Add the eggs one at a time, beating well after each egg until combined.
5
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.
6
Pour the batter into the prepared tube pan.
7
Place the pan in the cold oven, then turn the oven on to 325ÃÂ°F (165ÃÂ°C). This helps prevent the cake from rising too quickly and cracking.
8
Bake for 1 hour and 20 minutes, or until a wooden toothpick inserted into the center comes out clean.
9
Allow the cake to cool in the pan for 10 minutes. Then, invert the cake onto a wire rack to cool completely.
10
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.

Keywords: cream cheese cake, pound cake, dessert, baking, rich cake, moist cake, holiday dessert, tea time, classic baking, glazed cake, comfort food, make ahead

Read it online: https://www.chefs-mate.com/recipe/natalies-cream-cheese-pound-cake/