What makes a pound cake truly unforgettable? This classic cream cheese pound cake is a masterclass in moist texture and rich flavor, thanks to the perfect balance of cream cheese and butter in a simple homemade recipe. Try it soon and discover your new family favorite, perfect for a weeknight dinner or special occasion. Save this idea

Classic Cream Cheese Pound Cake

Introduction

The Classic Cream Cheese Pound Cake is a timeless dessert that embodies the perfect blend of flavors, textures, and simplicity. With its rich, velvety cream cheese frosting and the moist, buttery cake, this dessert is sure to impress anyone who tries it. What’s more, it’s incredibly easy to make, requiring only a handful of everyday ingredients and some basic kitchen equipment. Whether you’re a seasoned baker or just starting out, this recipe is perfect for anyone looking to add a little creativity and indulgence to their dessert repertoire. The best part? It’s surprisingly easy to customize and make your own, with endless possibilities for flavor variations and creative toppings.

Why This Works

• Flavor balance and ingredient accessibility: This recipe strikes the perfect balance between tangy cream cheese, sweet vanilla, and rich butter, making it a crowd-pleaser. Plus, all the ingredients are easily found in most supermarkets.
• Ease of preparation: Despite its impressive appearance and flavor, this cake is surprisingly easy to prepare. The instructions are straightforward, and the mixing process is a breeze.
• Impressive results with minimal effort: With its beautiful, golden-brown crust and creamy frosting, this cake is sure to impress your friends and family. And the best part? It requires minimal effort and decoration, making it perfect for busy bakers.

Key Ingredients

The key to a great Classic Cream Cheese Pound Cake is using high-quality ingredients. You’ll need:

1 1/2 cups (190g) unsalted butter, softened, 1 3/4 cups (210g) granulated sugar, 4 large eggs, at room temperature, 2 teaspoons pure vanilla extract, 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 8 ounces (225g) cream cheese, softened, and 1/2 cup (120g) unsalted butter, softened, for the frosting. If you don’t have unsalted butter, you can use salted butter and omit the additional salt. You can also substitute the granulated sugar with brown sugar for a slightly different flavor.

Instructions

1. Step 1: Preheat your oven to 325°F (165°C) and grease a 9×5-inch (23x13cm) loaf pan. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Step 2: In a large mixing bowl, use an electric mixer to beat the butter until creamy, about 2 minutes. Gradually add the sugar and beat until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla extract.
3. Step 3: With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined. Be careful not to overmix.
4. Step 4: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
5. Step 5: To make the frosting, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and beat until fully incorporated. Adjust the frosting consistency and flavor as needed.
6. Step 6: Once the cake is completely cool, spread the frosting over the top and sides of the cake. Decorate as desired and serve.

Handy Tips

• Make sure to use room temperature ingredients, especially the eggs and butter, for a smooth and even batter.
• Don’t overmix the batter, as this can result in a dense cake.
• If you’re not using the cake immediately, you can store it in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Heat Control

To ensure your cake turns out perfectly, it’s essential to control the heat. Preheat your oven to 325°F (165°C) and use a thermometer to ensure the temperature is accurate. Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If you’re unsure, you can always check the cake after 40 minutes and cover the top with foil if it’s browning too quickly.

Crunch Factor

The Classic Cream Cheese Pound Cake should be moist and tender, with a delicate crumb. To achieve this, make sure to not overmix the batter and don’t overbake the cake. If you prefer a crunchy topping, you can sprinkle some chopped nuts or granola over the frosting before serving.

Pro Kitchen Tricks

• To ensure your cake releases easily from the pan, grease the pan thoroughly and line the bottom with parchment paper.
• Use a high-quality cream cheese for the frosting, as this will give you the best flavor and texture.
• If you’re short on time, you can make the frosting ahead of time and store it in an airtight container in the fridge for up to 3 days.

Storage Tips

• Store the cake in an airtight container at room temperature for up to 3 days.
• Freeze the cake for up to 2 months, wrapped tightly in plastic wrap or aluminum foil.
• Reheat the cake by wrapping it in foil and heating it in a 350°F (180°C) oven for 10-15 minutes, or until warm and fragrant.

Gift Packaging Ideas

If you want to give the Classic Cream Cheese Pound Cake as a gift, consider packaging it in a beautiful tin or cake box. You can also wrap the cake in plastic wrap or aluminum foil and tie it with a ribbon. For a more rustic look, try wrapping the cake in parchment paper or a paper bag and tying it with twine. Whatever you choose, make sure to include a card with the recipe and baking instructions, so the recipient can enjoy the cake to the fullest.

Flavor Variations

• Try adding a teaspoon of lemon or orange zest to the batter for a burst of citrus flavor.
• Use different types of nuts, such as walnuts or pecans, for added texture and flavor.
• Swap the granulated sugar with brown sugar for a slightly different flavor and moisture content.
• Add a handful of dried cranberries or cherries to the batter for a fruity twist.

Troubleshooting

• If your cake is too dense, it may be due to overmixing the batter. Try mixing the ingredients just until combined, and avoid overbeating the eggs.
• If your cake is too dry, it may be due to overbaking. Try reducing the baking time by 5-10 minutes, and check the cake frequently to avoid overcooking.
• If your frosting is too thin, it may be due to using too much cream cheese or butter. Try adding more powdered sugar to thicken the frosting, and adjust the consistency as needed.

FAQs

• Can I freeze it? Yes, you can freeze the cake for up to 2 months, wrapped tightly in plastic wrap or aluminum foil.
• Is it gluten-free? No, this recipe contains all-purpose flour and is not gluten-free. However, you can try substituting the flour with a gluten-free flour blend for a gluten-free version.
• Can I double the recipe? Yes, you can double the recipe to make a larger cake. Just keep in mind that the baking time may be longer, so check the cake frequently to avoid overcooking.

Conclusion

The Classic Cream Cheese Pound Cake is a timeless dessert that’s sure to impress anyone who tries it. With its rich, velvety cream cheese frosting and moist, buttery cake, this dessert is perfect for any occasion. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and requires minimal effort. So go ahead, give it a try, and enjoy the ooohs and ahhhs from your friends and family. Happy baking!