Pound cake is a classic dessert that’s perfect for any occasion – it’s simple to make and can easily feed a crowd. But if you want to take your pound cake to the next level, then you have to try this Best Cream Cheese Pound Cake Recipe! Learn how to make a light and fluffy pound cake with 8 ingredients, plus some delicious topping options!
This is the best cream cheese pound cake recipe! It’s moist, flavorful, and perfect for any occasion.
This cream cheese pound cake is made with a combination of cream cheese and sour cream, which gives it a wonderfully rich flavor. The cake is also very moist, thanks to the addition of sour cream.
The cake itself is not overly sweet, but it is coated in a delicious vanilla glaze that takes it over the top. This glaze also helps to keep the cake moist.
If you’re looking for a show-stopping dessert that is sure to impress, then look no further than this cream cheese pound cake recipe!
This is the best cream cheese pound cake recipe that I have ever tried. It is so moist and fluffy, and the flavor is out of this world! If you have never made a cream cheese pound cake before, you need to try this recipe. Trust me, you will not be disappointed!
Tips:
1. When measuring the ingredients, be precise. This will ensure your cake turns out light and airy.
2. Make sure the butter and cream cheese are at room temperature before beginning to mix the batter. This will help them blend together more easily.
3. Sift the flour before adding it to the batter. This will give the cake a finer texture.
4. Be careful not to overmix the batter. Overmixing can result in a tough cake.
5. Bake the cake at a low temperature so that it doesn’t brown too quickly on the outside while remaining raw in the middle.
Conclusion & Recipe:
The Best Cream Cheese Pound Cake Recipe is a great way to end a meal. It is rich and creamy, and has a great flavor. This recipe is easy to follow, and the results are delicious. I hope you enjoy this recipe as much as I do.
Best Cream Cheese Pound Cake Recipe
Ingredients
- 1 1/2 cups unsalted butter softened 3 sticks.
- 8 ounces cream cheese softened
- 3 cups granulated Sugar Divided
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups all-purpose flour stir in a bag, spoon in a cup, level.
Instructions
- Allow the butter, eggs, cream cheese and milk to cool to room temperature. Pre-heat the oven to 325°F.
- Take out a 12-cup bundt pan. After frying the butter or shortening in a large bundt pan, add 1/4 cup sugar to the pan. Then shake the pan until all the sugar is incorporated. You can then dump out excess sugar. Set aside.
- Use an electric mixer to combine the cream cheese and softened butter. Mix on high speed until mixture is smooth. Use a rubber spatula to scrape the bowl. Next, add 2 3/4 cups of sugar. Mix on high for another 3-5 minutes. Cream all ingredients until light and fluffy. Once again, scrape the bowl.
- Turn the mixer to low, then add the eggs, vanilla extract and baking powder. Slowly add the flour one at a time until it is fully combined. Turn off the mixer once the batter has become smooth. Do not overmix.
- Place the batter in the prepared pan. Bake the batter on the center rack for between 80 and 90 minutes. Test the cake after 80 minutes by inserting a toothpick into the middle of it. If the toothpick comes out clean, you can take the pound cake from the oven.
- Allow the cream cheese pound cakes to rest in the pan for fifteen minutes. Next, carefully flip the cake onto an oven-safe plate or rack.
