Easy Cream Cheese Pound Cake Recipe
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.
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
Makes: 9 x 3inch rectangle
Ingredients you need per step are listed below the step in Italic
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
1. Ingredients: Ensure all ingredients are at room temperature to make the cake airy.
2. Check: Every oven is different, and the indicated temperature is a guideline. And, of course, you want your cake to be done. You can easily check this by inserting a skewer into the center of the cake. If it comes out dry, the cake is done. Otherwise, increase the baking time by 5 minutes and check again.
3. Storage
- 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.
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