Cream Cheese Pound Cake is one of my favorite desserts! There are a lot of flavor varieties for pound cakes, but this is the tried and true recipe of my family. There are a few ingredients added to this recipe by my mom that make its flavor unique and bright! There are also a few baking tips and techniques I want to share with you to ensure you have the best cake turn out. Here are a few tips to this classic cake and from there continue reading as I share our family recipe:
The following recipe is our family recipe to make the best cream cheese pound cake!
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Tips For Making Cream Cheese Pound Cake With Cake Flour
- Prepare your kitchen station and set the eggs and cream cheese out ahead of baking. (I recommend 30 minutes) Bringing your eggs to room temperature prior to baking will allow your ingredients to mix more evenly. The same applies to cream cheese. It’s easier to mix room temperature cream cheese with other ingredients, than cold and stiff cream cheese.
- Check your oven and preheat it to 325. You also want to ensure your oven racks are in a good location. Your baking rack needs to be in on the middle rack in the oven, not too low.
- Always use cake flour instead of regular All Purpose flour. Cake flour causes your cake to be light and fluffy. Pound cakes made with all purpose flour tend to be heavier and more dense.
- Always use a nonstick Bundt pan and grease with a Crisco Butter flavored shortening sticks and cake flour. Never spray your Bundt pan with oil. Crisco’s butter flavored shortening will add flavor to your cake crust and will allow the cake to fall easily from the cake pan.
- When your pound cake is done baking, remove it from the oven and allow it to rest in the Bundt pan for 5 minutes. After 5 minutes, flip your cake onto a flat serving surface and immediately cover with foil before serving. The foil will keep the pound cake moist for a few days as you enjoy. Once you remove the foil to cut for serving, always keep your pound cake covered to ensure it does not dry out.
Recipe:
Southern Cream Cheese Pound Cake
The following recipe is our family recipe to make the best cream cheese pound cake!
Ingredients
- 3 cups Cake Flour
- 1 tsp Salt
- 2 sticks Room Temperature Butter, salted
- 1 pack 8 oz Philadelphia Cream Cheese
- 2 3/4 cups Granulated Sugar
- 6 Room Temperature Eggs
- 2 tsp Vanilla Extract
- 1/2 tsp Lemon Extract
- 1/2 tsp Crisco Butter Shortening
Instructions
- Take eggs and cream cheese out to come to room temperature at least 30 minutes prior to baking. Check the location of your oven rack to ensure it is in the middle of the oven, and not too close to the bottom. Preheat oven to 325 degrees Fahrenheit or 163 degrees Celsius. Take a mixing bowl and combine 3 cups of cake flour and 1 tsp of salt. Mix and set aside.
- Use a stand mixer or a mixing bowl with an electric hand mixer. Combine 2 sticks of butter and cream cheese. Mix until smooth. Next add 2 3/4 cups of granulated sugar. Mix until smooth and fluffy for around 4 minutes.
- Next lower the speed of your mixer and add in one room temperature egg at a time. I always crack my eggs into a separate small bowl before adding it to my batter to ensure shells are not mixed into the cake and to make sure the egg is still good. After all 6 eggs are added and mixed in, add 2 tsp of really good vanilla extract and 1/2 tsp of lemon extract.
- While your mixer is still on low speed, gradually add in cake flour and salt mixture. Mix until ingredients are fully combined, however be careful to not over mix.
- Coat a Bundt pan with Crisco butter flavored shortening and dust with cake flour. Ensure all sides of the pan are coated. Immediately pour in cake batter and tap it on top of the counter a few times to ensure batter is evenly distributed with no air bubbles. Add cake to preheated oven and bake for 60 to 75 minutes depending on your oven and elevation. You will know when the cake is done when it’s golden brown and you’re able to insert a toothpick in the middle that comes out clean.
- Remove cake from oven rack and allow it to rest for for 5 minutes. To remove, place a serving surface on top of the Bundt pan and flip the pan over. The cake should slide out onto the serving tray. Wrap with foil immediately to lock in moisture until it’s ready to serve. Enjoy!
Nutrition
Calories: 442kcal
Tried this recipe?Let us know how it was!
If you wish to freeze and store this cake long-term, you can wrap with two layers of plastic wraps and a layer of aluminum foil. This cake will last well in the freezer for 2-3 months. I hope you enjoy this recipe as much as our family does. It is a recipe created by my mother who is an amazing baker and comes out best when made with love! Enjoy!
Some of My Favorite Tools From This Recipe:
That looks so good! I’m always on the lookout for a new pound cake recipe. It’s one of my favorite desserts!
Any time I see anything made with cream cheese, I know it’s going to be great. I can’t wait to try this!
Sounds easy to make. It looks so delicious too. I love anything with cream cheese! I have to make this pound cake soon.
Damn, I wanted to make this today and my store is out of cream cheese. I’ll try another store tomorrow!
Two of my favorite things to eat! I am definitely going to try this cream cheese pound cake!
This looks great! I can’t wait to top this with some fresh strawberries and whipped cream!
Cream cheese cake sounds interesting and looks delicious. Pinned your recipe.
DrLeon Woods