Cream Cheese Pound Cake

I love desserts, even if my waistline and hips don’t. With so many things happening right now on the farm, my favorite dessert is one I can eat on the run. I prefer to eat my dessert with my hands than have to dirty up a plate and fork. That is why one of my all time favorite cakes is one that does not have icing but delivers on big dense buttery flavor, the pound cake. Of all of the Pound Cakes I love the Cream Cheese Pound Cake most of all!

Cream Cheese Pound Cake was a staple dessert in my home growing up. If it wasn’t on the huge antique library table ladened with a multitude of other sweet confections in my momma’s kitchen, then it was on the high counter at my Mawmaw’s house right next door. This cake is so easy to make and eat!

Cream Cheese Pound Cake uses the fat from the cream cheese as a stand in for all of that butter that is in a traditional pound cake. The result is a super moist slightly tangy cake that is utterly delectable.

Start the Cake

To start the cake you need to make sure that the butter and cream cheese are at room temperature. This is really important! If they aren’t, it will take forever for the butter and cream cheese to come together and the cake will not get the lift needed when the sugar is added. This cake doesn’t have a levener, so it is important to get air whipped into your ingredients to give the Pound Cake that little lift it needs.

Once the cream cheese and butter are at room temperature, cream them at high speed until well incorporated and light and airy. Slowly begin to stream in the sugar. You don’t want to dump it all at once because it will leave a grainy texture to your cake. By slowly streaming the sugar in, you give it time to dissolve right into the cream cheese and butter. This will give your cake a lovely creamy texture. This mixture will continue to cream together for about three minutes until it gets really fluffy and light in color.

When you have a nice light and fluffy mixture it is time to add the eggs. The eggs should also be at room temperature. The reason you want your eggs at room temp is so your mixture continues to come together easily. Introducing cold eggs on butter can encourage the butter to harden resulting in uneven air pockets in your final cake.

Adding the Dry Ingredients

There are very few dry ingredients in pound cake because you don’t use a leavener to give lift. So adding just some regular all purpose flour and a pinch of salt is all you need! How simple is that?!

Most recipes call for the flour to be sifted, but I will be honest with you, I never sift my flour. Just not my thing. I don’t like to add additional steps especially when I don’t see the value in it. So I just don’t do it. I am a little bit of a lazy baker when it comes to those types of things. I get the purpose of doing it is to remove any big lumps in your flour to give a consistent texture, but again I have never had an issue with lumpy flour sooooo I skip it. If you are a die-hard sifter, I would love to hear from you in the comments on why sifting is something you choose to do! Maybe I will change my lazy ways! But for now, I will stick to what I know.

Once you get the flour and salt slowly mixed in well, add in a splash or two of vanilla extract and you are ready to bake in a preheated oven. I prefer using a bundt pan for my pound cakes. I have a sweet copper one that I adore. It has great heat conduction, but any bundt pan will do. You could also do two loaf pans with this recipe and share one! Make sure you adjust the baking time if you use a loaf pan and don’t overfill, the cake will grow! You also want to make sure that your pan is well greased so your beautiful cake comes out easily. I use a non-stick spray usually, but Crisco works just fine too!

Cool and Enjoy

Pound Cakes are a low and slow kind of bake. I typically keep my oven temperature around 325 degrees and bake for an hour and a half to an hour and forty-five. Once it comes out of the oven I immediately turn the pan over onto a wire cooling rack, and let it sit until the cake loosens itself before removing the pan. It usually takes about 10 to 15 minutes or so. Let your cake cool completely and store in an airtight container for about a week.

The great thing about this cake is it freezes well, especially in loaf pan form. However, at our house it rarely makes it to the freezer because it is gone in just a few short days. This is also a great cake to take to picnics and gatherings as it travels so well! So pack it up this summer for that day at the lake with some friends and share!

My Favorite Way To Serve

While this cake is beautifully delicious on its own, I prefer to add a little break in the sweetness with some tart fruit like fresh raspberries. They complement one another so well and it really takes the cake to a whole new level. This cake is also a great base cake to build on. Add in some lemon zest to the batter and some fresh blueberries before baking for a lemony twist that your family will love!

If you try this recipe out be sure to let me know how it turned out for you in the comments below! Also don’t forget to check us out on Facebook and Instagram for updates on the farm and more!

Cream Cheese Pound Cake

Hackett Hill Farm

A Tangy Buttery Pound Cake made with cream cheese that is sure to delight your family.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 1 10 inch Bundt

Equipment

• Bundt pan

Ingredients

  

• 1½ Cups Butter Softened
• 8 oz Cream Cheese Softened
• 3 Cups Sugar
• 6 Eggs Room Temperature
• 3 Cups All Purpose Flour
• ½ tsp salt
• 2 tsp Vanilla Extract

Instructions

 

• Preheat oven to 325°
• Cream together Butter and Cream Cheese until light and fluffy
• Slowly add in sugar. Cream ingredients on high until sugar is disolved
• On Medium speed add eggs one and a time until well incorporated
• Slowly add flour on low speed until well combined, add in vanilla and stir
• Pour batter evenly into a well greased 10 inch Bundt Pan or tube pan
• Bake for 1 hour 45 minutes

Keyword Cream Cheese, dessert, Pound Cake

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