Introducing our Cream Cheese Pound Cake, an embodiment of timeless elegance, in desserts. This culinary masterpiece showcases a velvety texture, complemented by the combination of cream cheese and vanilla. Baking brings back memories of family gatherings while its irresistible richness appeals to both young and old. This beloved American classic perfectly balances sweetness and tanginess with the option to enhance its deliciousness with whipped cream and fresh berries for an added burst of flavor. Whether enjoyed on its own or, as the star of an occasion our Cream Cheese Pound Cake invites you to savor life's simple pleasures one slice at a time.

Cream Cheese Pound Cake

unsalted butter, softened to room temperature

full-fat brick cream cheese, softened to room temperature

c granulated sugar

sour cream,

tsp pure vanilla extract

eggs (at room temperature)

cake flour (spooned & leveled)

tsp baking powder

salt

Optional whipped cream & fresh berries

Preheat your oven to 325°F (163°C). Make sure to grease a Bundt pan that can hold around 10 to 12 cups of batter.

In a mixing bowl beat together the butter, cream cheese and sugar until the mixture becomes smooth and well combined.

Next, add in the sour cream and vanilla extract while continuing to beat the mixture until it reaches a creamy consistency.

Now gradually add the eggs one at a time into the mixing bowl making sure to mix after each addition.

Pause the mixer for a moment. Then incorporate the cake flour, baking powder and salt. Mix everything together just until all ingredients are combined.

Carefully pour the batter into the pan. Gently tap it on the counter to release any trapped air bubbles.

Place it in the oven for 75 to 95 minutes. Around halfway, through baking time cover loosely with foil to prevent browning.

To check if it's done baking, insert a toothpick into the cake; if it comes out clean without any batter sticking to it you know it's ready!

Allow the cake to cool in its pan for 2 hours. Afterward, carefully invert it onto a cooling rack so that it can cool completely.

If desired serve this Cream Cheese Pound Cake with whipped cream and fresh berries, on top for a touch of decadence!

Enjoy your Cream Cheese Pound Cake!

Hi Lana! You can absolutely use plain flour as a substitute for cake flour in the Cream Cheese Pound Cake recipe. For every 1 cup of cake flour, measure 1 cup of plain flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch. For this recipe, you’d replace 6 tablespoons in total with cornstarch. Be sure to sift them together for the best texture. The cake may have a slightly different crumb, but it will still be delicious. I hope this helps, and happy baking!"

We don't have cake flour.  We have plain flour only. What would be the substitute?

cream cheese pound cake

Prep Time: 15 minutes

Cook Time: 80 minutes

Total: 240 minutes

Servings: 12

Author : Audrey

Ingredients

Instructions

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