CREAM CHEESE POUND CAKE RECIPE (EASY & MOIST) | KITCHN
Cream cheese gives pound cake a super-moist, pleasantly dense texture that's simply irresistible.
Provided by Jesse Szewczyk
Categories Cake Dessert Baked good
Total Time 6000S
Prep Time 1200S
Cook Time 4800S
Yield 16
Number Of Ingredients 9
Steps:
- Place 3 sticks of the unsalted butter and 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 4 large eggs and 1/2 cup sour cream on the counter. Let everything sit at room temperature until the butter and cream cheese are softened, about 1 hour.
- About 30 minutes before the butter is ready, arrange a rack in the middle of the oven and heat the oven to 325ºF. Place the remaining 1 tablespoon unsalted butter in a small microwave-safe bowl and microwave until melted, 20 to 30 seconds. Add 1 tablespoon of the all-purpose flour and mix to form a smooth paste. Brush the paste on the inside of a 12-cup Bundt cake pan (see Recipe Notes), making sure to thoroughly coat the tube and all the crevices.
- Place the remaining 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.
- Add 2 2/3 cups granulated sugar to the bowl of butter and cream cheese. Beat on medium speed with the paddle attachment until fluffy and combined, 3 to 4 minutes. Turn the mixer off and add the eggs, sour cream, and 1 tablespoon vanilla extract. Beat on medium speed until thoroughly combined and very light and fluffy, 2 to 3 minutes. Reduce the mixer speed to low, slowly add the flour mixture, and mix until just combined, 1 to 2 minutes.
- Transfer the batter into the Bundt pan and smooth out the top. Pick up the pan and gently tap on the work surface a few times to remove any air bubbles.
- Bake until the top is golden-brown and a toothpick inserted in the center comes out clean, 70 to 75 minutes. Place the Bundt pan on a wire rack and let cool 30 minutes. Flip the cake out onto the rack and let cool completely, at least 2 hours, before slicing and serving.
Nutrition Facts : SaturatedFatContent 17.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 60.2 g, SugarContent 39.0 g, ServingSize Serves 14, ProteinContent 6.0 g, FatContent 29.3 g, Calories 522 cal, SodiumContent 180.2 mg, FiberContent 0.7 g, CholesterolContent 0 mg
MOIST CREAM CHEESE POUND CAKE RECIPE: HOW TO MAKE IT
Warm a slice of this cream cheese pound cake in the microwave for about 25 seconds. Then serve it with a scoop of butter pecan ice cream, fresh fruit or alone. —Betty Smith, Evans, Georgia
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 45 minutes
Prep Time 15 minutes
Cook Time 01 hours 30 minutes
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. tube pan. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture. Transfer to prepare pan. Bake until a toothpick inserted in center comes out clean, 80-90 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Serve with desired toppings.
Nutrition Facts : Calories 461 calories, FatContent 24g fat (14g saturated fat), CholesterolContent 130mg cholesterol, SodiumContent 224mg sodium, CarbohydrateContent 57g carbohydrate (38g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
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