sallysbakingaddiction.com
Cream Cheese Pound Cake
Imported
& edited by
@johnnydallas24
Prep Time
15m
Cook Time
1h 20m
Total Time
4h
This recipe produces a perfect cream cheese pound cake. After persistent recipe testing with many failures, I found the best ratio of ingredients to produce a moist, dense, and flavorful pound cake. Using 9 simple ingredients, this cream cheese pound cake recipe will be your new favorite. To prevent a ruined cake, follow the baking time and temperature closely.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
12 servings)
Scale
Scale
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories287kcal14%
-
Fat18g0%
-
Saturated Fat11g0%
-
Carbohydrates30g1%
-
Fiber1g0%
-
Sugar22g1%
-
Protein5g0%
-
Cholesterol143mg7%
-
Sodium100mg5%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
84 minutes wasn't enough and the cake was slightly under cooked.
Make sure to butter/grease and flour the bunt cake mold.
Freezing Instructions: Wrap baked and cooled pound cake in 1-2 layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before slicing and serving.
Loaf Pan: Pour the batter into two greased 9×5-inch loaf pans. Bake each at 325°F (163°C) for about 60 minutes. Or halve all of the ingredients to make one loaf.
Cake Flour: For the best results, I strongly recommend cake flour. You can find it in the baking aisle and I have many more recipes using it.
Almond Extract or Other Flavors: Along with the vanilla extract, mix in a little almond extract. This is optional, but it adds the most exceptional flavor! I usually use around 1 teaspoon of almond extract. Alternatively, use 1 teaspoon of lemon extract, orange extract, coconut extract, or any of your favorite flavors.
Make sure to butter/grease and flour the bunt cake mold.
Freezing Instructions: Wrap baked and cooled pound cake in 1-2 layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before slicing and serving.
Loaf Pan: Pour the batter into two greased 9×5-inch loaf pans. Bake each at 325°F (163°C) for about 60 minutes. Or halve all of the ingredients to make one loaf.
Cake Flour: For the best results, I strongly recommend cake flour. You can find it in the baking aisle and I have many more recipes using it.
Almond Extract or Other Flavors: Along with the vanilla extract, mix in a little almond extract. This is optional, but it adds the most exceptional flavor! I usually use around 1 teaspoon of almond extract. Alternatively, use 1 teaspoon of lemon extract, orange extract, coconut extract, or any of your favorite flavors.