Classic Cream Cheese Pound Cake
This delightful Cream Cheese Pound Cake was passed down from a lovely colleague who always treated us to her delicious baked goods. Known for its rich and moist texture, this cake has become a favorite for special occasions—from birthdays to family gatherings. Every bite is a reminder of the warmth and joy shared during those moments. The combination of butter and cream cheese creates a luscious flavor, while the hint of lemon and vanilla elevates it to a whole new level. Once you see how easy it is to whip up this scrumptious treat, it will surely become a staple recipe in your baking repertoire. Enjoy a slice with your morning coffee or as an evening dessert—it’s simply irresistible!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Butter
1 1/2 cups (Softened at room temperature)
Cake Flour
3 cups (Sifted)
Eggs
6 (At room temperature)
Cream Cheese
1 (8-ounce) package (Softened at room temperature)
Sugar
3 cups (Granulated)
Lemon Juice
1/2 teaspoon (Freshly squeezed)
Vanilla Extract
1/2 teaspoon (Pure)
Instructions
1
Preheat your oven to 350°F (175°C) and grease a 10-inch loaf pan or bundt pan.
2
In a large mixing bowl, beat the softened butter and cream cheese with an electric mixer on medium speed until the mixture is light and fluffy, about 5-7 minutes.
3
Gradually add in the sugar and continue to beat for another 3-4 minutes until well combined and airy.
4
Add the lemon juice and vanilla extract, mixing until incorporated.
5
Incorporate the eggs one at a time, ensuring each egg is fully mixed into the batter before adding the next.
6
Gradually add the cake flour in three parts, alternating with the last four eggs, mixing well after each addition and finishing with the flour.
7
Pour the batter into the prepared loaf or bundt pan, smoothing the top with a spatula.
8
Bake in the preheated oven for about 1 to 1.5 hours, or until a toothpick inserted into the center comes out clean.
9
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
10
Slice and serve plain, or with a dusting of powdered sugar or your favorite fruit topping. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic Cream Cheese Pound Cake?
It is a rich, moist, and luscious dessert made with a combination of butter and cream cheese, known for its dense yet airy texture.
What ingredients are required for this recipe?
The ingredients include butter, cake flour, eggs, cream cheese, sugar, lemon juice, and vanilla extract.
How much butter do I need?
You will need 1 1/2 cups of butter, softened at room temperature.
What type of flour is best for this pound cake?
This recipe specifically calls for 3 cups of sifted cake flour to achieve the desired texture.
How many eggs are used in the batter?
The recipe requires 6 large eggs, kept at room temperature.
What size of cream cheese should I use?
You need one 8-ounce package of cream cheese, softened at room temperature.
How much sugar is needed?
The recipe calls for 3 cups of granulated sugar.
What flavorings are added to the cake?
The cake is flavored with 1/2 teaspoon of freshly squeezed lemon juice and 1/2 teaspoon of pure vanilla extract.
At what temperature should the oven be preheated?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
What type of pan is suitable for this cake?
You can use a 10-inch loaf pan or a bundt pan for this recipe.
How should I prepare the baking pan?
Grease the 10-inch loaf pan or bundt pan thoroughly before adding the batter.
How long should I beat the butter and cream cheese together?
Beat the butter and cream cheese on medium speed for about 5 to 7 minutes until light and fluffy.
Why must I beat the butter and cream cheese for so long?
Beating for 5 to 7 minutes incorporates air, which is essential for the pound cake's lift and texture.
When do I add the sugar to the mixture?
Gradually add the sugar after the butter and cream cheese are fluffy, and beat for another 3 to 4 minutes.
How should the eggs be incorporated?
Add the eggs one at a time, ensuring each egg is fully mixed into the batter before adding the next.
What is the method for adding the cake flour?
Gradually add the flour in three parts, alternating with the last four eggs, and finishing with the flour.
How long does the Classic Cream Cheese Pound Cake bake?
The cake takes approximately 1 to 1.5 hours to bake in a preheated oven.
How can I tell if the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for 15 minutes before attempting to remove it.
Where should I finish cooling the cake?
After the initial 15 minutes in the pan, transfer the cake to a wire rack to cool completely.
How should the cake be served?
It can be served plain, with a dusting of powdered sugar, or with a fruit topping.
Is this cake good for morning coffee?
Yes, it is irresistible when served with morning coffee or as an evening dessert.
What makes this cake suitable for special occasions?
Its rich flavor and elegant texture make it a favorite for birthdays and family gatherings.
Can I use bottled lemon juice?
The recipe recommends freshly squeezed lemon juice for the best flavor elevation.
Should the eggs be cold or at room temperature?
The eggs should be at room temperature to ensure they emulsify properly with the batter.
What is the total number of ingredients in this recipe?
There are 7 main ingredients required for this classic recipe.
Does this cake have a light or heavy texture?
It has a rich and moist texture that is characteristic of traditional pound cakes.
Can I add toppings to the cake?
Yes, you can add powdered sugar or your favorite fruit toppings for extra flavor.
Is this a difficult recipe to bake?
No, once you see how easy it is to whip up, it will likely become a staple in your baking repertoire.
Where did this specific recipe come from?
The description mentions it was passed down from a colleague who was known for her delicious baked goods.