Cream Cheese Pound Cake
Craving moist, rich dessert? This cream cheese pound cake recipe reveals 5 guy-approved secrets for perfect results. Discover them now!
Ingredients
- 1½ cups unsalted butter (softened (3 sticks))
- 8 oz cream cheese (softened (1 package))
- 3 cups granulated sugar
- 6 large eggs (room temperature)
- 3 cups all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 325°F (163°C). Position oven rack in the lower third.
- Grease and flour a 10-inch tube pan or bundt pan thoroughly.
- Soften butter and cream cheese at room temperature for 1-2 hours. Bring eggs to room temperature.
- Cream butter, cream cheese, and sugar on medium-high speed for 5-7 minutes until light and fluffy. Scrape bowl twice.
- Add eggs one at a time, beating for 30 seconds after each addition.
- Mix in vanilla extract, almond extract, and salt until just combined.
- Add flour in three additions, mixing on low speed just until incorporated. Do not overmix.
- Pour batter into prepared pan and smooth the top. Tap pan on counter 2-3 times to release air bubbles.
- Bake for 80-90 minutes until a toothpick inserted in center comes out clean or with a few moist crumbs.
- Cool in pan for 15-20 minutes on a wire rack.
- Invert onto wire rack and cool completely for at least 1 hour before slicing.
Notes
Tips for Success
Use full-fat brick cream cheese, not spreadable variety
All ingredients must be at room temperature for proper incorporation
Measure flour by spooning into cups and leveling off, do not scoop
Do not open oven door before 70 minutes to prevent sinking
Use an oven thermometer to ensure accurate temperature
Check doneness at 80 minutes; internal temperature should reach 205-210°F Storage Instructions Room temperature: Store in airtight container for 3-4 days
Refrigerated: Wrap in plastic wrap and foil for 7-10 days
Frozen: Wrap tightly and freeze for up to 3 months; thaw overnight in refrigerator Variations Lemon: Add 2 tablespoons lemon zest and replace almond extract with lemon extract
Chocolate Chip: Fold in 1½ cups mini chocolate chips after adding flour
Gluten-Free: Use 1:1 gluten-free baking flour blend plus 1 teaspoon xanthan gum Substitutions Swap vanilla for almond extract for nutty flavor
Replace all-purpose flour with 3 cups cake flour for more delicate crumb
Use sour cream instead of cream cheese for tangier variation
All ingredients must be at room temperature for proper incorporation
Measure flour by spooning into cups and leveling off, do not scoop
Do not open oven door before 70 minutes to prevent sinking
Use an oven thermometer to ensure accurate temperature
Check doneness at 80 minutes; internal temperature should reach 205-210°F Storage Instructions Room temperature: Store in airtight container for 3-4 days
Refrigerated: Wrap in plastic wrap and foil for 7-10 days
Frozen: Wrap tightly and freeze for up to 3 months; thaw overnight in refrigerator Variations Lemon: Add 2 tablespoons lemon zest and replace almond extract with lemon extract
Chocolate Chip: Fold in 1½ cups mini chocolate chips after adding flour
Gluten-Free: Use 1:1 gluten-free baking flour blend plus 1 teaspoon xanthan gum Substitutions Swap vanilla for almond extract for nutty flavor
Replace all-purpose flour with 3 cups cake flour for more delicate crumb
Use sour cream instead of cream cheese for tangier variation