Want a super moist, tender pound cake? Cream cheese is the secret ingredient!
Classic pound cake is a tried-and-true recipe. It has roots in 18th-century England and was originally named a pound cake because it contained a pound of each of the main ingredients: a pound of sugar, a pound of butter, a pound of eggs, and a pound of flour. While this classic cake was substantial (clocking in at least 4 pounds!) and rich, when it’s made this way, it doesn’t always turn out so moist and tender. If you want melt-in-your-mouth tender pound cake, you need a secret ingredient.
Enter cream cheese, the unsung hero of many frostings, breakfast pastries, and, of course, the star of cheesecake. When used in pound cake, the softened cream cheese is beaten with the softened butter. The extra fat in the cream cheese helps to make the finished cake super moist and tender. It’s an easy hack to making your pound cake a winner, and you may never go back to making pound cake without it.
You will love cream cheese pound cake because it is a simple but mouthwatering cake. It’s a perfect recipe for baking novices or expert bakers because it consistently produces a pound cake that has a just-right crust on the outside and a pale yellow, sweet, and tender inside. It can be served on its own or paired with fresh fruit or sauces to dress it up, depending on the occasion.
Softening cream cheese
In this recipe, softened cream cheese is essential. It needs to be at room temperature. Ideally, you would set the block of cream cheese out at least 45 minutes ahead of time to allow it to warm up from the chilly fridge. However, we do not live in an ideal world. What if it’s 10 PM and you’re just getting started on this cake that you need for the next day? You can try this fast method: leave the chilled cream cheese wrapped in the foil and submerge it in very hot water (use tongs). Do a couple of dips, unwrap, and cut the block into small cubes. Let them sit for about five to ten minutes, and you should be good to go.
How do I store leftovers?
Leftovers can be stored at room temperature in an airtight container for up to 2 days or in the fridge for up to 5 days. You can also freeze the cake (whole or sliced and wrapped in plastic) in a Ziploc bag or freezer-safe container for up to 3 months.
Serving suggestions
For a sweet, simple dessert, just dust the tops and sides of this cake with powdered sugar. It really is so delicious and rich that you can get away with just that. However, if you want to dress things up a bit, you can add to it. Especially in the summer, serve with fresh berries (our family likes a mix of sliced strawberries, blackberries, and blueberries). You can also serve the cake along with Macerated Strawberries for a punch of fresh flavor and beautiful red color. If you want something fluffy to top the cake slices with, try Chocolate Whipped Cream or Strawberry Whipped Cream. If you can’t decide between chocolate and strawberry, make both and let your guests choose!
Cream Cheese Pound Cake
Ingredients
- 1 1/2 cups unsalted butter softened
- 8 ounces cream cheese softened
- 2 2/3 cups granulated sugar
- 6 large eggs at room temperature
- 2 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 2 pinches kosher salt
Instructions
- Preheat the oven to 325°F. Grease and flour a 10-12 cup Bundt pan.
- In a large mixing bowl, beat the butter and cream cheese together until smooth and creamy.
- Gradually add the sugar and continue beating until the mixture is light and fluffy.
- Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture, mixing just until combined.
- Transfer the batter to the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Optionally, dust with powdered sugar or serve with whipped cream and fresh fruit.
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