Moist Cream Cheese Pound Cake Recipe

Introduction

This Moist Cream Cheese Pound Cake is a rich and tender treat perfect for any occasion. Its creamy texture and subtle almond and vanilla flavors make it a crowd-pleaser that’s easy to enjoy plain or with fresh berries and whipped cream.

Ingredients

• 1 1/3 cups unsalted butter, at room temperature
• 8 oz cream cheese, at room temperature
• 3 cups granulated sugar
• 4 large eggs, at room temperature
• 2 egg yolks, at room temperature
• 1/4 cup half & half
• 2 tsp vanilla extract
• 1 tsp almond extract
• 3 cups all purpose flour
• 1 tsp salt
• Powdered sugar, for dusting
• Whipped cream, for serving (optional)
• Fresh berries, for serving (optional)

Instructions

1. Step 1: Preheat your oven to 300°F (150°C) and grease a 10-inch bundt cake pan thoroughly. Set it aside.
2. Step 2: Using a standing mixer or hand mixer, beat the butter, cream cheese, and sugar on medium-high speed until the mixture is very light, fluffy, and pale yellow, about 5 to 7 minutes. Scrape down the sides of the bowl as needed.
3. Step 3: Add the eggs and egg yolks one at a time, beating well after each addition to incorporate fully.
4. Step 4: Mix in the half & half, vanilla extract, and almond extract until just combined.
5. Step 5: Sift together the flour and salt. On low speed, gently add the flour mixture to the batter in three parts, mixing after each addition until just combined. Scrape down the bowl sides and fold a few more times by hand to ensure everything is incorporated.
6. Step 6: Spoon the batter evenly into the prepared bundt pan and tap the pan gently on the counter to release any air bubbles.
7. Step 7: Bake for 1 hour and 20 minutes to 1 hour and 30 minutes, or until a tester inserted into the cake comes out clean. (Baking time may vary by oven.)
8. Step 8: Let the cake cool in the pan for 15 minutes, then carefully remove it to a wire rack to cool completely.
9. Step 9: Before serving, dust the cake with powdered sugar. Slice and serve with whipped cream and fresh berries if desired. The cake is delicious on its own as well.

Tips & Variations

• Make sure all your ingredients are at room temperature to achieve a smooth, even batter.
• For a dairy-free version, substitute the half & half with a non-dairy milk alternative.
• Adding a tablespoon of lemon zest can brighten the flavor for a citrus twist.
• If you don’t have almond extract, increase the vanilla extract to 3 teaspoons for a different but still lovely aroma.

Storage

Store the pound cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze tightly wrapped for up to 3 months. To reheat, warm slices in the microwave for about 15 seconds or until just warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan?

A bundt pan is ideal for even baking and presentation, but you can use a loaf pan or tube pan; just adjust baking times accordingly and watch for doneness.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with only a few moist crumbs, the cake is done.

Moist Cream Cheese Pound Cake Recipe

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★★★★★

4.6 from 67 reviews

• Author: Julian
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x

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Description

This Moist Cream Cheese Pound Cake is a rich and tender dessert featuring a luscious blend of butter, cream cheese, and vanilla with hints of almond. Baked low and slow in a bundt pan, it yields a dense yet fluffy texture perfect for serving with fresh berries and whipped cream or simply dusted with powdered sugar.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 1/3 cups unsalted butter, at room temperature
• 8 oz cream cheese, at room temperature
• 2 tsp vanilla extract
• 1 tsp almond extract
• 1/4 cup half & half
• 4 large eggs, at room temperature
• 2 egg yolks, at room temperature

Dry Ingredients

• 3 cups all purpose flour
• 1 tsp salt
• 3 cups granulated sugar

For Serving

• Powdered Sugar, for dusting
• Whipped Cream
• Fresh Berries

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 300°F (150°C) and thoroughly grease a 10-inch bundt cake pan to prevent sticking. Set it aside while you prepare the batter.
2. Cream Butter, Cream Cheese, and Sugar: Using a standing mixer or hand mixer, beat the softened butter, cream cheese, and granulated sugar on medium-high speed for about 5 to 7 minutes until the mixture becomes very light, fluffy, and pale yellow. Scrape down the bowl sides as needed to ensure even mixing.
3. Add Eggs Gradually: Incorporate the eggs and egg yolks one at a time into the batter, beating well after each addition to fully combine and keep the mixture smooth.
4. Mix in Flavorings and Half & Half: Add the half & half, vanilla extract, and almond extract to the batter, and mix just until combined to incorporate the liquids evenly without overmixing.
5. Combine Flour and Salt, then Add to Batter: Sift together the all-purpose flour and salt. Slowly add the flour mixture to the batter in three additions on low speed, mixing just until combined after each to avoid overworking the gluten. Scrape the bowl sides, then fold gently by hand with a rubber spatula a few times to ensure all flour is incorporated.
6. Pour Batter into Pan: Deposit the batter into the greased bundt pan, spreading it out evenly. Tap the pan lightly on the countertop to remove any air bubbles trapped inside the batter for an even crumb.
7. Bake the Cake: Place the bundt pan in the preheated oven and bake for 1 hour and 20 minutes to 1 hour and 30 minutes, or until a cake tester inserted into the center comes out clean. Note that 1 hour 30 minutes is typical for many ovens at 300°F.
8. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 15 minutes to set. Then invert carefully to remove the cake from the pan and allow it to cool completely on a wire rack to finish cooling.
9. Serve: Once cooled, dust the cake generously with powdered sugar. Slice and serve it plain or topped with freshly whipped cream and fresh berries for a delightful presentation and flavor contrast.

Notes

• Make sure all dairy and eggs are at room temperature to ensure proper mixing and texture.
• Do not overmix the flour into the batter to keep the cake tender and moist.
• Greasing the bundt pan well is crucial to prevent sticking and breaking when unmolding.
• Baking times may vary slightly depending on your oven, so test with a cake tester or toothpick for doneness.
• You can substitute almond extract with more vanilla extract if preferred.
• This pound cake tastes delicious on its own, but fresh berries and whipped cream add a fresh, light contrast to the dense cake.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cream cheese pound cake, moist pound cake, bundt cake, classic dessert, cream cheese dessert