Nothing beats the timeless allure of a classic, simple dessert like Cream Cheese Pound Cake. With just a handful of ingredients, this recipe comes together in a pinch and yields a dessert that is effortlessly sophisticated and utterly satisfying. This pound cake boasts a crunch, crispy exterior crust with a tight, dense, and buttery crumb that is reminiscent of the nostalgic Sara Lee pound cakes that I loved as a kid.
As temperatures rise and outdoor festivities beckon, this classic dessert serves as the perfect sweet companion to your spring or summer celebrations. Whether it’s a picnic, backyard barbecue, or any al fresco dining, a pound cake is my go-to and is always a family favorite. Pair it with fresh berries and a generous dollop of whipped cream for the ultimate indulgence in every bite. Perfect for making ahead, pound cakes only get better with time.
Tips for a Foolproof Cream Cheese Pound Cake
- Use a tube pan: I prefer to use a tube pan or angel food cake pan for this recipe in order to achieve that crunchy, cracked crust on top.
- Use cake flour: I like to use cake flour for a better texture. If you can’t find cake flour, then per each 1 cup of all-purpose flour, remove 2 tablespoons and replace it with 2 tablespoons of cornstarch. Then sift the mixture several times to ensure thorough blending before adding it to the batter.
(Note: I find that weights for cake flour vary depending on the brand. I used King Arthur Unbleached Cake Flour for this recipe and 1 cup equals approximately 125 grams.) - Bake at 325°F (163°C): Baking the cake at a lower temperature enables the inside to cook thoroughly without burning the outside.
- Bring the ingredients to room temperature: It’s always best to bring your ingredients to room temperature before baking, especially for recipes with cream cheese like this one. Allow the cream cheese, eggs, and butter to sit out for about 45 minutes prior for best results.
- Use full-fat cream cheese: Don’t skimp on the fat when it comes to baking! Use full-fat cream cheese as it contributes to the richness and creaminess of the pound cake.
- Add eggs one at a time: Ensuring each egg is fully incorporated before adding the next will prevent curdling and ensure proper emulsification of the batter.
Cream Cheese Pound Cake
A classic, buttery cream cheese pound cake with a crispy exterior and tight crumb reminiscent of nostalgic favorites like Sara Lee pound cakes
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Equipment
- Tube Pan
Ingredients
- 3 cups (375 grams) cake flour, such as King Arthur Unbleached Cake Flour see tips above for a cake flour substitute using all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 3 cups (600 grams) granulated sugar
- 1 tablespoon lemon zest (optional)
- 1 ½ cups (340 grams) unsalted butter, at room temperature
- 8 ounces (226 grams) cream cheese, at room temperature
- 6 large eggs, at room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- ½ teaspoon almond extract (optional)
Instructions
- In a large bowl, mix together the cake flour, baking powder, and salt and stir to combine. Set aside. (Note: If using the cake flour hack in the tips section above, mix together the all-purpose flour, cornstarch, baking powder, and salt.)
- In another bowl, combine the sugar and lemon zest and rub together between your fingertips to help release the oils in the lemon zest. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium until smooth and combined, about 2 to 3 minutes. Scrape down the sides of the bowl and paddle.
- Add the lemon sugar and mix on medium speed for an additional 1 minute until light and fluffy. Scrape down the sides of the bowl and paddle.
- On low speed, add the eggs one at a time, ensuring each egg is incorporated before adding the next. Add the vanilla extract and almond extract (if using) and mix just until combined. Add the flour mixture and mix on low just until combined, ensuring not to overmix.
- Pour the batter into the prepared tube pan and smooth the top using a rubber spatula. Bang the pan onto the counter a few times to release any air bubbles. Bake for 75 to 90 minutes, or until a toothpick comes out clean. (Note: If the top is browning too quickly, loosely tent with foil on top.)
- Remove the cake from the oven and transfer the pan to a cooling rack. Let the cake cool completely in the pan for 2 hours. Then run a knife or offset spatula along the side of the pan to loosen it from the pan.
- Serve with whipped cream and fresh berries and enjoy!