Cream Cheese Pound Cake Recipe
Updated: Apr 23, 2020
Hello bakers! Since I have been limiting the amount of time I spend outside lately, this is yet another week that I just searched the pantry for whatever I had available. So, this time we're making cream cheese pound cake!
I love this pound cake because it is very rich, sweet and moist with a bit of a tangy flavor from the cream cheese. I feel that this is best served for breakfast with a nice hot cup of tea or coffee.
And the best part is that you only need 6 ingredients!
First, cream the butter, cream cheese, and sugar in a standing mixer fitted with a paddle attachment. Make sure to mix on high for about 2-3 minutes, until it is nice and fluffy!
I always wondered how pound cake rises in the oven, since it doesn't need a leavening agent such as baking soda or baking powder. After doing some research, I found that creaming the butter and sugar is enough, because the creaming method incorporates air into the batter- helping it rise in the oven. As everything heats up, it expands. (this is why the creaming method is so important for this recipe!)
For this recipe, I am using fresh eggs from my friends chicken coop. These are called "Easter Eggers", because they have a gorgeous blue tint. It is also said that these eggs are richer in flavor, which I thought would be perfect for this recipe. (Thanks, Nikki!)
Next, add eggs and vanilla and mix on a low speed until combined.
Add flour and mix again on low speed unitl combined. It should almost look like a thick pancake batter.
Transfer the batter to a greased loaf pan and bake at 350 degrees F. for 60-75 minutes. If you notice that the top is browning too quickly, I suggest tenting with aluminum foil.
I had some issues with over-browning, but trimming the sides solved the issue.
I topped this pound cake with a vanilla glaze (milk, butter, vanilla and powdered sugar) but it is also just as delicious with a dusting of powdered sugar. (or plain, if that's more your speed) I also recommend making this a day prior to serving, because it tastes even better the next day!
This stores well wrapped in plastic at room temperature for up to 3 days, and up to 3 months in the freezer.
I hope you try this recipe. If you do, share your results on Facebook and be sure to tag my page! Thanks for stopping by, and i'll see you soon!