Cream Cheese Pound Cake, Velvety, Rich, and Moist

Cream Cheese Pound Cake is simple and lovely for any occasion with a tender, velvety crumb. This may be a simple cake but elegant and fabulous.

There is something incredibly satisfying about a simple yet elegant pound cake. The wonderful way a piece of pound cake just melts in your mouth with flavors of vanilla and just a hint of almond. It is one of those simple pleasures in life that everyone enjoys. I have posted several versions of pound cake in the past, including my almond-crusted pound cake, one of my most popular recipes on the blog. But today, I wanted to just post a simple, easy plain pound cake that is fantastic for any time, but especially with a good cup of coffee.

Adding cream cheese to this pound cake not only increases the richness and flavor, but the texture or mouthfeel of this pound cake is incredible. It really seems to just melt in your mouth in all the right ways. I also think it adds to the stability, making this cake fantastic for transporting. Yet, the texture seems to be delicate and light.

I think we all could use a moment of just pure, simple relaxation. Sitting down with a nice cup o’joe and a slice of comforting homemade pound cake is just what the doctor ordered. This cream cheese pound cake is a simple pleasure to be enjoyed.

I have included vanilla glaze to finish this lovely cake off, but you most certainly do not need to embellish this rose. It is beautiful, just plain. If you don’t have a Bundt Cake pan, I think it is one of any kitchen’s essential tools. This traditional one from Amazon is worth investing in and will be useful for many baking projects. It is not that expensive and worth acquiring.

I hope you somehow find a little moment of peace and comfort in these incredibly tough times. Please stay safe and think of others in your choices of what you do. We will get through this. If you have any comments about this recipe or anything on my blog, including my new photography page, let me know in the comments. I would love to hear from you.

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Cream Cheese Pound Cake

Prep Time

15 mins

Cook Time

1 hr 35 mins

Total Time

1 hr 50 mins

 

Cream Cheese Pound Cake is simple and lovely for any occasion with a tender, velvety crumb. This may be a simple cake but elegant and fabulous.

Course: Baking, Bundt, Cake

Cuisine: American

Keyword: Bundt Cake, pound cake

Ingredients

Ingredients

• 3 cups cake flour spoon & leveled
• ½ teaspoon ground coriander optional
• 1/8 teaspoon salt
• 1/2 teaspoon baking powder
• 1 and 1/2 cups 3 sticks unsalted butter, softened to room temperature
• 8- ounce full-fat cream cheese softened to room temperature
• 2 and 1/2 cups granulated sugar
• 1/2 cup sour cream at room temperature
• 2 teaspoons pure vanilla extract or vanilla bean paste
• 1 teaspoon almond extract
• 6 large eggs at room temperature

Simple glaze

• 1 cup powdered sugar
• 3 tablespoons cream or whole milk
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 325°
2. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
3. In a medium bowl, combine the cake flour, salt, ground coriander if using, and the baking powder, set aside.
4. Using a stand mixer or handheld, beat the butter on high speed until smooth and creamy, about 3 minutes. Scrape down the sides of the bowl with a spatula.
5. Add the cream cheese and beat on high speed until completely smooth and combined, about 2 minutes. You are trying to whip in air to help raise this cake.
6. Add the sugar and beat on high speed until combined and the sugar crystals have begun to dissolve about 2 minutes.
7. Then add the sour cream, vanilla, and almond extracts. Beat on high speed until combined and creamy. Scrape down the sides and the bottom of the bowl with a spatula to make sure it has all been incorporated.
8. On medium-low speed, beat the eggs in 1 at a time, allowing each to fully incorporate before adding the next.
9. Stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed until combined. Do not overmix.
10. Using a spatula, give the batter a final turn to make sure there are no lumps at the bowl's bottom. The batter will be thick and very creamy.
11. Spread the batter into the prepared Bundt pan, smoothing out the top and giving the pan a slight drop from a couple of inches to eliminate any large air pockets.
12. Bake for 75-95 minutes. Or until the cake is golden brown, and a toothpick or cake tester inserted in the center comes out clean. You want this cake to bake slowly.
13. Let cool in the pan for 15 minutes then invert onto a cooling rack to cool completely.
14. To Make the glaze.
15. Combine the powdered sugar, cream or milk and the vanilla and drizzle over the cake.
16. This pound cake stores well wrapped for a week or so.

Recipe Notes

This cake recipe bakes beautifully in 2 loaf pans: Pour the batter into two greased 9×5 inch loaf pans. Bake them at 325° for about 60 minutes.