Cream Cheese Pound Cake
Cream cheese pound cake has a tender buttery crumb with a hint of tang! Perfect served plain or topped with fruit, glaze, or whipped cream.
Equipment
- 18-cup Tube Pan
Ingredients
Cake Release
- 3 tbsp Vegetable Oil
- 3 tbsp Shortening
- 3 tbsp Flour
Cream Cheese Pound Cake
- 3/4 cup Salted Butter, (room temperature)
- 3/4 cup Butter-Flavored Shortening , (room temperature)
- 3 1/2 cups Sugar
- 8 oz Cream Cheese, (room temperature)
- 6 large Eggs, (room temperature)
- 1 tbsp Vanilla Extract
- 2 tsp Butter Vanilla Emulsion
- 1 1/2 tsp Lemon Extract
- 1/2 tsp Almond Extract
- 1/2 cup Heavy Cream, (cold)
- 2 tbsp Sour Cream , (cold)
- 3 1/2 cups All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Kosher Salt
Cream Cheese Glaze
- 4 oz Cream Cheese, (room temperature)
- 2 tbsp Salted Butter, (room temperature)
- 2 1/2 cups Powdered Sugar
- 5-6 tbsp Whole Milk
- 1/2 tsp Vanilla Extract
- Pinch Kosher Salt
Instructions
- Preheat the oven to 325 degrees F. In a small bowl, whisk together shortening, oil, and flour until smooth. This will be the cake release. Use a pastry brush to coat a tube pan (or 18 cup bundt pan) with the cake release, apply liberally. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, shortening, cream cheese, and sugar on medium speed for 8-10 minutes, until lightened in color and fluffy. Scrape down the sides of the bowl with a rubber spatula and reduce speed to low speed. Begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next, about 10-15 seconds in between each addition. Add the vanilla extract, butter vanilla emulsion, lemon extract, and almond extract. Mix until combined, about 20 seconds.
- In a medium mixing bowl, add cold heavy cream and sour cream. Use an electric mixer to mix until stiff peaks form. Set aside.
- In a separate bowl, sift flour, then combine flour, baking powder, and kosher salt. Whisk together, then add half of the flour to the wet ingredients, folding in with the rubber spatula. Then fold in the whipped cream, until just combined, about 20 seconds, then fold the remainder of the flour mixture. Scrape down the sides and bottom of the bowl again, ensuring that all of the ingredients are fully incorporated and that the batter is smooth. Place back onto the stand mixer for about 10 seconds on medium speed just to ensure that the batter is smooth and everything is fully incorporated.
- Pour cake batter into the prepared pan. Bake on the bottom rack of the oven for 1 hour and 35-45 minutes, until a wooden skewer inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove onto a wire rack to cool completely.
- Optional but recommended: Make the cream cheese glaze by mixing together cream cheese, butter and butter with an electric mixer. Mix until smooth, about 30 seconds, then add powdered sugar, milk, vanilla extract, and a pinch of salt. Continue to mix until smooth, about 1 minute. Drizzle on top of the cooled cake.
Notes
Use Room Temperature Ingredients: Ensure butter, shortening, cream cheese, and eggs are at room temperature. This allows them to mix evenly, creating a smoother batter and a tender cake.
Cream Thoroughly: Beat the butter, cream cheese, and sugar together for at least 8 full minutes until the mixture is light and fluffy, scraping down the sides of the bowl halfway through. This step incorporates air, which helps the cake rise. It also ensures that the cream cheese is fully incorporated into the butter. This is key to getting a uniform crumb.
Measure Ingredients Accurately: Use a kitchen scale or the spoon-and-level method for flour and ensure precise measurements for all ingredients to maintain the proper balance.
Avoid Over-mixing: add the flour in two additions as listed in the recipe instructions.
Use High-Quality Ingredients: Opt for full-fat cream cheese, unsalted butter, and pure vanilla extract for the best flavor and texture.
Also, it can be helpful to use an oven thermometer to measure your oven's' temperature. Often times, ovens are not calibrated properly - so while it may say 325 degrees F, it's likely that the actual temperature is below or above by 25-50 degrees.
Nutrition
Calories: 573kcal, Carbohydrates: 70g, Protein: 7g, Fat: 30g, Saturated Fat: 14g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 2g, Cholesterol: 124mg, Sodium: 336mg, Potassium: 94mg, Fiber: 1g, Sugar: 48g, Vitamin A: 721IU, Vitamin C: 0.1mg, Calcium: 56mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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