Cream Cheese Pound Cake Recipe
Passed down from generation to the generation, this soft and moist cream cheese pound cake recipe will always be a hit!
Servings: 12 servings
Calories: 616kcal
Equipment
Ingredients
- 1 ½ cups unsalted butter room temperature
- 2 tablespoons oil or shortening
- 8 ounces cream cheese room temp, one brick
- 2 3/4 cups granulated sugar
- 6 large eggs room temperature
- 3 cups sifted cake flour
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- powdered sugar for garnish
Instructions
- Start by preheating your oven to 325°F then liberally spray a 12-cup bundt pan with non-stick baking spray or greasing with butter or shortening and then flour.
- In your mixer bowl, add butter, oil or shortening, and cream cheese and beat for 2 minutes on high speed. Slowly add in sugar beat on high speed for an additional seven minutes until very pale yellow and fluffy. There is no leavening in this cake because we add ample air to this cake by having a very long creaming period.
- Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt. Be careful not to overbeat.
- Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.
- Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.
- Dust with powdered sugar and serve.
Video
Notes
Expert Tips
- Don’t underestimate the importance of the creaming process! This step involves mixing the fat and sugar together. As you cream, the jagged edges of the sugar crystals drag in air, lightening the butter and creating a fluffy mixture. This is what makes for the most tender and moist cake ever!
- Room temperature butter and cream cheese are essential! It speeds things up but also ensures that you incorporate enough air during the cream process.
- Make sure that you do not over mix once you add your flour to this cake. Because flour has gluten, if you over mix it, the texture will change. As soon as your flour is incorporated into the batter, stop mixing.
- Be sure to grease your Bundt pan VERY well. Even the non-stick pans need a little extra love. This homemade cake release is a godsend but you can totally use a spray or butter and a dusting of flour.
Nutrition
Calories: 616kcal | Carbohydrates: 69g | Protein: 8g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 174mg | Sodium: 197mg | Potassium: 98mg | Sugar: 46g | Vitamin A: 1100IU | Calcium: 44mg | Iron: 0.8mg