Today's recipe is a Cream Cheese Pound Cake that I can't stop raving about. This classic dessert has been a staple in Southern kitchens for decades, and for good reason. This recipe's combination of cream cheese, sour cream, and butter creates a rich and velvety texture that melts in your mouth with every bite.
Rich and Delicious Cream Cheese Pound Cake
This cake is slightly different when you make a regular pound cake with the same ratio (weight) of flour, eggs, sugar, and butter. And why would you change that?
Where a regular pound cake can taste somewhat dry, the cream cheese and the sour cream ensure this is not the case with this one. But in such a way that the taste remains the same. So you get a delicious cake that tastes creamy, not dry, and has a great flavor with a delightful crust.
The Best Cream Cheese Pound Cake Recipe
What I love most about this recipe is its versatility. It can be served plain with a dusting of powdered sugar or dressed up with fresh berries and whipped cream. It's perfect for any occasion, whether a casual family dinner or a fancy dinner party. Plus, it's straightforward to make and requires only a few simple ingredients you already have in your pantry.
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📖 Recipe
RECIPE CARD
Ingredients
- 2 sticks butter, room temperature
- ¾ cup cream cheese, room temperature
- 1⅔ cup sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 5 eggs, size L
- 2 cups all-purpose flour
- 3 tablespoons corn flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to
350 °F or 320 °F. - Butter the cake tin with a brush.
- Put the butter in a bowl and mix at high speed for 2 minutes until it is creamy.2 sticks butter
- Add the cream cheese and mix for another 2 minutes.¾ cup cream cheese
- Sprinkle sugar on top and mix at high speed for 1 minute.1⅔ cup sugar
- Add the sour cream and vanilla and mix everything at high speed for about 1 minute.¼ cup sour cream, 1 teaspoon vanilla extract
- Now set the mixer low and add the eggs 1 by 1. Only add the next egg when the previous one is incorporated.5 eggs
- Mix the flour, cornflour, baking powder, and salt in a second bowl. Sieve the mixture on top of the batter.2 cups all-purpose flour, 3 tablespoons corn flour, ½ teaspoon baking powder, ⅛ teaspoon salt
- Mix the flour mixture gently with a spatula through the batter.
- Pour the batter into the cake tin and put it in the oven. Bake for 90 minutes.
- Check if the cake is done by sticking a satay stick in the middle. If it comes out dry, the cake is ready. Otherwise bake for another three minutes and check again.
- Let it stand for 5 minutes, then remove the cake from the tin. Allow to cool on a rack.
Notes
- Room temperature: Store the cake at room temperature, wrapped in plastic or aluminum foil. It will stay good for up to three days. Do not store it in the refrigerator. The refrigerator is humid, which changes the cake's structure, which is not tasty.
- Freezer: Let the cake cool completely, wrap it in aluminum foil, and put it in a freezer bag. This way, it can be stored in the freezer for up to 3 months. Let it thaw at room temperature for at least 3 hours before serving.
- TIP: Cut the cake into slices before freezing and package per slice. This way, you can get the right amount needed from the freezer.
Nutrition
Gloria says
I love the simple flavours in this pound cake recipe. Perfect for dessert to take to a potluck. Great on its own or with a bit of jam.
Kim Beaulieu says
My new favorite pound cake recipe. It turned out amazing and we all really enjoyed it.
Sara Welch says
This was such a light, fluffy and delicious cake that does not disappoint! Easily, a new favorite cake; my whole family loved it!
Melinda says
What a rich and delicious pound cake! I'd never used corn flour in baking before, but I'm convinced it was the game changer in creating such a velvety texture. Delicious recipe! I'll be making this again.
Helen at the Lazy Gastronome says
I'm not usually very good at making cakes, but I had to try this one - and I'm so glad it did. It's really easy to make, no complicated steps. And the cake comes out so moist and rich. I think I'll be making more cake!
Andréa says
Great to hear!