Cream Cheese Pound Cake Recipe

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Cream Cheese Pound Cake

Nora Eldridge

By
@LegMassageGoddess

I discovered this receipe nearly ten years ago. It reminds me of a pound cake I used to buy in a little bakery in Lake Placid, NY. It was absolutely delicious, with a tender crumb and a nice vanilla flavor. This has been a hit everywhere I've taken it. It's great plain, with berries, with a scoop of coffee ice cream or just with a little sprinkle of powdered sugar. You can dress this up in so many ways and it's always a hit! You start this cake in a COLD oven and gradually increase the temperature.


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Comments:

Serves:

6-10

Prep:

45 Min

Cook:

1 Hr 50 Min

Ingredients

2 stick
unsalted butter, room temperature
1- 8 oz pkg
cream cheese, room temperature
3 c
sugar
1 tsp
salt
6 large
eggs, room temperature
4 tsp
vanilla extract
3 c
cups all-purpose flour

Directions Step-By-Step

1
Butter and flour a 12 cup Bundt pan. I use Bakers Secret spray and it works great.
2
Using electric mixer, beat butter and cream cheese in a large bowl until fluffy, about 4 minutes.
3
Add sugar and salt. Beat 10 minutes, occasionally scraping down sides of the bowl.
4
Add eggs one at a time. Beat 2 minutes after each egg. This really makes a difference in the finished cake.
5
Beat in vanilla.
6
Beat in flour at low speed until batter is smooth. Do not overbeat. I beat until flour is just incorporated, then finish it by hand.
7
Transfer batter to pan. Put pan in a COLD oven.
Bake at 200 degrees F for 20 minutes.
Increase temp to 250 F; bake 20 minutes.
Increase temp to 275 F; bake 10 minutes.
Increase temp to 300 F; bake about 60 min longer, until cake tester inserted near center comes out clean.
8
Cool in pan for 15 minutes. Turn cake onto rack and cool completely. Wrap and store at room temperature. Cake can be made three days ahead.

About this Recipe

Course/Dish: Cakes