This Cream Cheese Pound Cake is one of my favorites! The cream cheese gives it a great flavor and a fine texture and helps keep it moist and tender. Add an easy vanilla glaze if you prefer frosting.
Cream Cheese Pound Cake Doesn’t Dry Out Like Other Cakes
This vanilla-flavored pound cake is so delicious! It cooks at a low temperature for over an hour and a half and comes out of the oven golden brown with a fine crumb. Unlike many other pound cakes, it does not dry out and has a fresh taste for several days. The reason it isn’t dry: cream cheese. In addition to keeping the cake from drying out, it gives this pound cake a nice flavor.
Flour
Use Cake Flour for Cream Cheese Pound Cake
Use cake flour in this recipe. It is a fine flour with lower protein content than all-purpose flour which makes a tender cake. If you don’t have access to cake flour, you can make your own very easily with all-purpose flour and cornstarch.
How to Make Your Own Cake Flour
- Measure 1 cup of all-purpose flour.
- Remove 2 tablespoons of flour from the measured 1 cup
- Add 2 tablespoons of cornstarch (also called cornflour or maize starch) to the all-purpose flour.
- Do this for every cup of flour called for in the recipe.
- Sift the flour and cornstarch mixture together. As shown in the above photo, I use a strainer and stir the flour and cornstarch with a whisk to sift it.
How to Measure Flour
It is very important to measure correctly when making a pound cake. If the recipe calls for 3 cups of flour, measure roughly 3 cups and then sift it. Using a large spoon, add the sifted flour by spoonfuls into the measuring cup, being careful not to pack it. Then use a knife to level the top of the measuring cup.
This method helps prevent you from adding too much flour to the batter, making a dry cake.
Preparing the Pan for Cream Cheese Pound Cake
Use shortening to grease the cake pan. I have found that a basting brush works best to do this because you can spread the shortening much faster than other methods. After smearing the pan with shortening, dust the pan with flour and pour out any excess flour from the pan.
A Large Cake
This recipe makes a large cake so be sure to use a 10-inch wide tube pan. The pan should also be deep to accommodate all the batter so be careful not to use a shallow pan.
Fine Texture
This cake has a very fine texture as shown in the photo (below). A good tip: Use a serrated knife to cut cake slices and they will have a cleaner cut.
Cream Cheese Glaze for Cream Cheese Pound Cake
This cake recipe includes a cream cheese glaze to spoon over the cake. The cake tastes fine without the glaze but it is a nice touch!
I hope you enjoy this cream cheese pound cake! Below are some other pound cake recipes. Click on the name to go to the recipe.
Cream Cheese Pound Cake
Equipment
- (1) 10-inch pound cake or Bundt pan
Ingredients
Cake
- 1 ½ cups butter, softened
- 8 ounces cream cheese, softened
- 3 cups sugar
- 6 large eggs, room temperature and lightly beaten
- ⅛ teaspoon salt
- 1 tablespoon vanilla extract
- 3 cups cake flour, sifted
- shortening
- extra flour
Glaze
- 3 ounces cream cheese, softened
- 3 tablespoons whipping cream
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 ½ cups confectioners' sugar (icing sugar)
Instructions
Cake
- Preheat the oven to 300 degrees F. Use a basting brush to grease a large-pound cake pan with shortening. Dust it with the flour. Shake out any extra flour once the pan is coated.
- Use a mixer to beat the butter and cream cheese until light and fluffy.
- Add the sugar a cup at a time and beat until well mixed.
- Add the eggs one at a time, beating just until incorporated.
- Add the salt and vanilla to the batter. Beat until combined.
- Sift the cake flour and then add it to a measuring cup with a spoon, leveling it with a knife. Add it to the batter 1/2 cup at a time and beat at low speed until combined.
- Pour batter into the prepared pan. Bake for 1 hour and 40 minutes or until a toothpick inserted into the cake comes out clean or with crumbs. If the cake is browning too much, spray a sheet of aluminum foil with cooking spray and cover the top during the last 15-20 minutes of baking.
- Cool in the pan for 10 minutes and then turn out onto a cake plate or cooling rack.
Glaze
- Beat the cream cheese until smooth. Add the vanilla and salt. Beat well.
- Add the sugar 1/2 cup at a time and beat until smooth. Drizzle on top of the cake. If the frosting is too thick, thin with teaspoons of cream until it is thin enough to drizzle.