This cream cheese pound cake is like a classic pound cake but tastes even better. It is buttery and sweet, with a right touch of tanginess from cream cheese that makes each bite an amazing experience.
Classic makes it perfect but it’s better to serve classic with your favorite flavoring. Since I got to know about cream cheese, this has become one of my favorites. I can use it as frosting, add it into ice cream, turn it into a cheesecake and today bring a classic pound cake to a new level with it. This cream cheese pound cake features a perfectly golden crunchy crust and a fluffy, buttery yellow inside. Dress up with powdered sugar, a dollop of whipped cream, fresh fruits, chocolate ganache or a lemon vanilla glaze, or even without toppings, it is still good on its own.
CREAM CHEESE POUND CAKE
Like its older sister, this cream cheese pound cake has all features of a classic pound cake plus a hint of tangy flavor. Traditionally pound cake was made with an equal weight of basic ingredients: flour, butter, sugar and eggs but adding cream cheese will provide a slight tanginess to the flavor and create an even richer, more tender pound cake.
HOW TO MAKE CREAM CHEESE POUND CAKE
First you will need to sift all ingredients in a medium bowl. In a large mixing bowl, beat the softened butter and cream cheese together until creamy and smooth. Beat in the sugar and vanilla extract until light and fluffy. Mix in the plain yogurt until smooth. Add the eggs 1 at a time, making sure each is incorporated before adding the next. Beat in the dry ingredients and make sure to stop mixing as soon as the cake batter is smooth. Over mixing gives it a tough texture (and you don’t want it right?).
Spoon the batter into a prepared pan and bake for 45-60 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove the cake from oven, allow to cool for 10 minutes before transferring to cool completely on a wire rack.
LEARN FROM MY MISTAKES
While I am writing this blog post, I failed 3 times before making this cake perfect. I wish I could take those pictures to show my failures, but you know you would not think of doing anything else except being upset looking at those cakes. I could list out the reasons as below:
The first time I made this, I did not beat the cream cheese as smooth as possible. It turned out LOTS OF LUMPS in the cake and when I tried to slice it, the crumbs fell down. It could not hold the shape.
The second time I turned off the oven too early with the feeling that my cake would get burned. No, I was completely wrong. Pound cake needs to stay in the oven for about 45-60 minutes or 75-90 minutes depending on the size and type of cake pan. For a loaf pan, my cake needs 50 minutes but for a 10-inch bundt pan (which you need to double this recipe), you may probably need 70 minutes!
The third time, I did not grease it properly and even overbaked it (oops!). Understanding your oven is very important as not all ovens are the same.
- Grease and flour the pan really well – even if your pan is said nonstick.
- Sift flour before adding to wet ingredients. When the flour is sifted, more air can get into the batter, creating a tender texture and ensures that lumps are removed.
- Bring all ingredients to room temperature before getting started.
- Allow the pound cake to cool fully in the pan before removing it.
Cream Cheese Pound Cake
Cream Cheese Pound Cake
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 cup (1.5 stick/170g) unsalted butter softened at room temperature
- 1/2 8-ounce (half of block/113g) block full-fat cream cheese, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60g) plain yogurt
- 1/8 teaspoon salt
- 2 large eggs room temperature
- 1 teaspoon (5ml) vanilla extract
- 1 tablespoon powdered sugar for sprinkle optional
- Preheat oven to 325° F/160° C. Grease and flour a 9 x 5 inch loaf pan.
- Make pound cake. In a medium bowl, sift together flour, baking powder and salt. Set aside.
- In a large mixing bowl, use an electric mixer fitted with the paddle attachment beat together butter and cream cheese until light and fluffy. Mix in plain yogurt and beat until smooth. Scrape down the sides and bottom of the bowl if needed. Add eggs, one at a time, thoroughly beating each egg into the butter mixture until fully incorporated before adding the next. Make sure not to overmix after the eggs have been added. Add in vanilla extract. Beat in the dry ingredients and make sure to stop mixing as soon as all ingredients start to combine. Do not over mix. The cake batter will be thick and smooth.
- Pour the batter evenly into prepared pan. Tap the pan on the counter once or twice to remove any air bubbles. Bake for 40-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from oven, allow to cool for 10 minutes before transferring to cool completely on a wire rack. Garnish with powdered sugar on top.
- Cake can be stored in an airtight container in the fridge for up to 5 days and freeze up to 2 months. Thaw overnight on the countertop before serving.