Cream Cheese Pound Cake

Cream Cheese Pound Cake

This cake recipe is evergreen and has always been very rewarding for me. I have baked this cream cheese pound cake many times before and have received various heartwarming compliments. For the last month’s Bakers Club India potluck, I had made the same cake. 

 

The cake is beautiful to look at and turns out to be incredibly delicious. This is one of my favourite recipes. Very easy, and quick to make, with an amazing outcome. As the cake comes out of the oven the aroma is very inviting and the interior turns out cotton soft. You must give it a try. When very carefully with mittened hands you take out that bundt cake pan from the hot oven, the aroma will scatter around like music. As you slice into the cake, true joy will surround you.  It’s no less than magic, that is why people call baking a therapeutical journey. 

 

 

The classic, comforting flavour and extremely soft interior make this cake loved at my home. My kids love such cakes, Pranav enjoys this with his tea. And of course, it takes a prominent place in the lunch boxes as well. There are no reasons for you to not fall in love with this cake. 

Cake recipes which are fuss-free, one-bowl batter things are my favourite because I do run away from that dish-filled kitchen sink. Like many of you, I prefer less cleaning afterwards. 

Few recipes grow on me, I don’t even I have to read and follow the recipe page. It just flows out of me when I gather the ingredients on the kitchen counter. This baked cream cheese pound cake is one of those recipes, I don’t need to refer from a book or a blog. I 100% grantee the successful outcome, if you follow the recipe. 

 

 

Here are a few points, I suggest you go through, before preceding with the recipe. 

Make sure to preheat the oven and measure the ingredients accurately. 

Make sure cream cheese, butter and eggs all are at room temperature. 

I have used a bundt cake pan for this cake, you can choose to use bread loaf rectangular pan or a round cake pan. just remember a deep cake pan takes more time in the oven. 

But it looks so graceful when baked in a bundt cake pan. Nordic Ware 58677 Elegant Party Bundt Pan, 22.3 x 9.3 cm, Gold

Bundt cake pans are bigger and heavier in comparison to the other cake tins. It is advisable to keep in on the bottom rack in the oven when baking. 

I like to keep my oven at 160* C for big cakes, Bajaj 2200 TMSS 22-Litre OTG (Black) to avoid over-browning. It takes almost 50 – 55 minutes in the oven. The outcome is a beautiful golden cake. 

Remember -Don’t try to open the oven door, during baking time. 

I mix everything in one bowl only for this cake and hope you like it and bake and enjoy it. Do share your experience with me in the comments below. 

 

 

Ingredients 

150 gm of butter (room temperature)

150 gm of cream cheese (room temperature)

1 cup of granulated white sugar 

3 eggs (room temperature)

1 tablespoon of vanilla extract 

2 teaspoons of lemon juice 

Zest of one lemon (optional)

1 and 1/2  cups of all-purpose flour 

2 teaspoons of cornstarch 

1 teaspoon of baking powder 

1/4th teaspoon of baking soda 

1/2 teaspoon of salt 

Method 

Preheat the oven ay 160*c and Butter and flour an 8-inch bundt pan.

In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth.

Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating on medium-high speed until light and fluffy (about 5 minutes).

Add the vanilla, lemon juice and lemon zest and beat until incorporated. 

Add the eggs, one at a time, mixing well after each addition. Remember to scrape down the sides of the bowl as needed.

Once done, on the top of prepared batter sift the flour, corn starch, baking powder, baking soda, and salt.

Add the flour mixture, in three additions, and mix just until incorporated. Pour the batter into the prepared pan and smooth the top. Bake for about 50 – 55 minutes or until the cake is golden brown and a toothpick inserted in the centre comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 20 – 30 minutes.

Remove the cake from the pan to finish cooling. This cake will keep about 3 to 4 days at room temperature and about one week in the refrigerator. Can also be frozen.

Serves 12 – 14 people.

Eggless Chocolate Sponge Recipe

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Coffee Blondies

 

Cream Cheese Pound Cake

The cake is beautiful to look at and turns out to be incredibly delicious. This is one of my favourite recipes. Very easy, and quick to make, with an amazing outcome. As the cake comes out of the oven the aroma is very inviting and the interior turns out cotton soft. You must give it a try. When very carefully with mittened hands you take out that bundt cake pan from the hot oven, the aroma will scatter around like music. As you slice into the cake, true joy will surround you.  It’s no less than magic, that is why people call baking a therapeutical journey. 
4.8 from 10 votes
Print Pin Rate
Course: Baking, baking cake, bundt cake, cakes, creamcheese pound cake, pound cake
Cuisine: cake, creamcheese pound cake, desserts
Keyword: bundt cake, creamcheese pound cake, Dessert, Food Photography, Food Styling, poundcake recipe
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 people
Calories: 133kcal

Equipment

  • oven
  • Hand blender

Ingredients

  • 150 gm butter (room temperature)
  • 150 gm cream cheese (room temperature) https://amzn.to/38xWhli
  • 1 cup granulated white sugar 1
  • 3 whole eggs (room temperature)
  • 1 tbsp vanilla extract  https://amzn.to/2UYzOtW
  • 2 tsp lemon juice 
  • 1 whole Zest of one lemon (optional)
  • 1 and 1/2  cup all-purpose flour 
  • 2 tsp cornstarch 
  • 1 tsp baking powder 
  • 1/4th tsp baking soda 
  • 1/2 tsp salt

Instructions

  • Preheat the oven ay 160*c and Butter and flour an 8-inch bundt pan.
    In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth.
  • Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating on medium-high speed until light and fluffy (about 5 minutes). https://amzn.to/2SzixWs
    Add the vanilla, lemon juice and lemon zest and beat until incorporated. 
  • Add the eggs, one at a time, mixing well after each addition. Remember to scrape down the sides of the bowl as needed.
    Once done, on the top of prepared batter sift the flour, corn starch baking powder, baking soda, and salt. 
  • Add the flour mixture, in three additions, and mix just until incorporated. Pour the batter into the prepared pan and smooth the top. https://amzn.to/2V4hkZ3 Bake for about 50 - 55 minutes or until the cake is golden brown and a toothpick inserted in the centre comes out clean.
  • Remove the cake from the oven and place on a wire rack to cool for about 20 - 30 minutes.
    Remove the cake from the pan to finish cooling. This cake will keep about 3 to 4 days at room temperature and about one week in the refrigerator. Can also be frozen.
    Serve and enjoy!

Nutrition

Serving: 1slice | Calories: 133kcal

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This Post Has 2 Comments

  1. Sangeeta Sethi .

    5 stars
    Gorgeous soft supermoist cake

  2. Shweta

    Plz tell the eggless version of the cake

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