{"id":84976,"date":"2025-02-13T02:05:39","date_gmt":"2025-02-13T02:05:39","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/cream-cheese-pound-cake-eat-the-love\/"},"modified":"2025-02-13T02:05:39","modified_gmt":"2025-02-13T02:05:39","slug":"cream-cheese-pound-cake-eat-the-love","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=84976","title":{"rendered":"Cream Cheese Pound Cake – Eat The Love"},"content":{"rendered":"


\n<\/p>\n

\n
\"Top<\/div>\n

<\/p>\n

This cream cheese pound cake has just the right rich butter flavor and the ideal velvety tight crumb for a poundcake. <\/p>\n

Jump to Recipe<\/a><\/p>\n

\"A<\/figure>\n

I\u2019m constantly tinkering with \u201cclassic\u201d recipes, trying to improve them by making the texture or flavor more robust. This is evident in my secret ingredient peanut butter blossom cookies<\/a> where I add a touch of miso paste to boost the peanut butter flavor, my bakery-style chocolate chip cookies<\/a> where I give tips and tricks on making the best looking (and tasting) cookies, my tarte tatin apple upside down tart<\/a> where I give instructions on how to make it with two different pans because it will look better, my oatmeal raisin cookies<\/a> that use brown butter for extra flavor, and my dark chocolate Texas sheet cake<\/a> which has espresso powder in it to boost the dark chocolate. <\/p>\n

A while ago I had to test stand mixers<\/a> for Serious Eats and that had me baking up pound cake! After baking over a dozen pound cakes, this cream cheese pound cake became my go-to recipe. Everyone who I gave a loaf to (I had a lot of loaves) agreed that it was the absolutely best texture and flavor for a poundcake.<\/p>\n

<\/p>\n

\"A<\/figure>\n

What is a pound cake?<\/h2>\n

The classic pound cake gets its name from the ratio of 1 pound of butter, 1 pound of sugar, 1 pound of flour, and 1 pound of eggs. In the classic version, there\u2019s also rarely any leavener (baking powder or baking soda) included. Instead, the butter and sugar are creamed together until they are fluffy and light, mechanically creating pockets of air in the butter and the subsequent cake. Nowadays a lot of recipes add in a little baking powder to help ensure that the cake isn\u2019t a dense brick of a baked good.<\/p>\n

My particular variant that I\u2019m sharing is just barely adapted and simplified from the\u00a0Velvet Pound cake<\/a>\u00a0over at King Arthur\u2019s website. It\u2019s my go-to pound cake recipe and uses cream cheese to create a gorgeous texture and tight crumb that feels ideal for a pound cake. I\u2019ve added a touch of baking powder to prevent it from becoming a dense brick of a cake and make the recipe truly bulletproof. Make sure to bring your eggs to room temperature, as cold eggs don\u2019t incorporate as well into the batter (I have a section below<\/a> on how to do this quickly).\u00a0<\/p>\n

\"A<\/figure>\n

How do you make this pound cake?<\/h2>\n

This poundcake is fairly easy to make but ideally requires a stand mixer, though a hand mixer will do. First cube and mix butter and cream cheese with a stand mixer or hand mixer until they are creamy and cling to the side of the bowl. Add in salt and baking powder and mix to incorporate.\u00a0<\/p>\n

\"Left<\/figure>\n

Then add in sugar, in a slow stream, trying to cream it to incorporate it into the butter and cream cheese mixture. You want the mixture to become fluffy and light in color. <\/p>\n

\"Left<\/figure>\n

Beat together the eggs, vanilla, and almond extract then drizzle the liquid into the bowl with the mixer on. If you\u2019re using a hand mixer, drizzle a bit in, mix with the hand mixer and repeat. Try to keep the mixture as smooth as possible but if it looks slightly grainy or broken in the end, don\u2019t stress. It\u2019ll be fine. Once the eggs are all incorporated, add the flour and mix until the batter is smooth. <\/p>\n

\"Left<\/figure>\n

Bake in a greased pan, then let cool for about 5 to 10 minutes and invert and release onto a wire rack to cool completely.<\/p>\n

How do you bring eggs to room temperature quickly?<\/h2>\n

The eggs for this recipe should be at room temperature, as they will incorporate better into the batter. You can take the eggs out of the refrigerator an hour before making the cake batter but most folks (myself included) never remember to do this! So my favorite trick is to fill a bowl of hot water (directly from the tap) and just add the eggs to the water at the beginning of the recipe. By the time you get to adding the eggs, the eggs should be at room temperature.\u00a0<\/p>\n

\"A<\/figure>\n

How do you store this?<\/h2>\n

This pound cake stores really well. Keep it at room temperature for 3 to 4 days under a cake dome or tightly wrapped in plastic wrap. Keep it in the fridge for 4 to 5 days, tightly wrapped in plastic wrap or in a resealable Ziploc bag. Or freeze the loaf! Freeze the entire loaf, wrapped in plastic wrap and then placed in a resealeable heavy-duty freezer Ziploc bag. Thaw the entire loaf to room temperature before serving by placing it on the counter about 2 hours before serving.<\/p>\n

\"Cream<\/figure>\n

If you like this poundcake recipe, check out these other cake recipes:<\/h2>\n
\n
\n
\n
\"A<\/div>\n

\t<\/g><\/svg><\/span> Print<\/a>
\n\t<\/g><\/svg><\/span> Pin<\/a><\/p>\n

<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg>\n<\/div>\n

Cream Cheese Pound Cake<\/h2>\n
This easy-to-make cream cheese pound cake has an ideal velvety fine crumb that a friend of mine once called \u201cthe ideal poundcake\u201d texture! It is easiest to make with a stand mixer but you can also use a hand mixer if that\u2019s all you have. I have included notes in the recipe using a hand mixer. <\/span>One thing to note, make sure to use room temperature butter and cream cheese for this recipe but especially if you are using a hand mixer. The stand mixer is more powerful, and you can use colder butter and cream cheese if you didn\u2019t plan ahead, but it will take a little longer to mix and cream the cold ingredients.<\/span><\/div>\n
\n
<\/g><\/svg><\/span> Course <\/span>Breakfast, brunch, coffee time, Dessert, Snack<\/span><\/div>\n
<\/g><\/svg><\/span> Keyword <\/span>cake, cream cheese<\/span><\/div>\n<\/div>\n
\n
<\/g><\/svg><\/span> Prep Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
<\/g><\/svg><\/span> 1 hour<\/span><\/span> hour<\/span> 30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n
\n

Ingredients<\/h3>\n
\n