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Cream Cheese Pound Cake

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 still 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 also gives this pound cake a nice flavor.

Cream Cheese Pound Cake

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.

Cream Cheese Pound Cake
How to Make Your Own Cake Flour
  1. Measure 1 cup of all-purpose flour.
  2. Remove 2 tablespoons of flour from the measured 1 cup
  3. Add 2 tablespoons of cornstarch (also called cornflour or maize starch) to the all-purpose flour.
  4. Do this for every cup of flour called for in the recipe.
  5. 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.

Cream Cheese Pound Cake

This method helps prevent you from adding too much flour to the batter, making a dry cake.

Cream Cheese Pound 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.

Cream Cheese Pound Cake

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.

Cfream Cheese Pound Cake

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 Pound Cake

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!

Cream Cheese Pound Cake

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.

  1. Simple Pound Cake Recipe
  2. Buttermilk Almond Pound Cake
  3. Cheerwine Chocolate Cake
Cream Cheese Pound Cake
Print Recipe
Cream Cheese Pound Cake
Vanilla flavored cream cheese pound cake with cream cheese glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 100 minutes
Servings
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 100 minutes
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Cake
  1. 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.
  2. With a mixer, beat the butter and cream cheese together until light and fluffy.
  3. Add the sugar a cup at a time and beat until well mixed.
  4. Add the eggs one at a time, beating just until incorporated.
  5. Add the salt and vanilla to the batter.
  6. 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.
  7. Bake for 1 hour and 40 minutes or until a toothpick stuck into it comes out clean or with crumbs.
  8. Cool in the pan for 10 minutes and then turn out onto a cake plate or cooling rack.
Glaze
  1. Beat the cream cheese until smooth. Add the whipping cream, vanilla, and salt. Beat well.
  2. Add the sugar 1/2 cup at a time and beat until smooth. Drizzle on top of the cake.
Recipe Notes

For this cake to turn out light and fluffy, the butter, cream cheese, and eggs must be at room temperature.  I usually take them out of the refrigerator 2 hours before starting the cake.

Check the cake 15-20 minutes before it has finished cooking.  If the cake looks like it might get too brown, place a sheet of aluminum foil sprayed with cooking spray on the top of the cake to prevent over-browning.

This cake cooks best in a light-colored cake tube pan.  If you use a dark-colored pan, the cake will usually cook faster so check it starting 20 minutes before the end of the cooking time to make sure it is not overcooking.

 

This cake freezes well.

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