ADVERTISEMENT
There’s nothing like a slice of Southern Cream Cheese Pound Cake to bring comfort to your kitchen table, especially when it’s shared with loved ones. Originating from the warm heart of Southern hospitality, this dense yet tender cake has been a staple for gatherings for generations. Baking it in a Bundt pan not only gives it a beautiful shape that’s sure to wow your guests, but the addition of cream cheese adds a richness that sets it apart from your everyday pound cake. Whether it’s for a special occasion or just a cozy family dessert, this cake’s velvety texture and buttery flavor will make it an instant favorite in your home.
This Cream Cheese Pound Cake can stand proudly on its own or pair beautifully with a dollop of fresh whipped cream, some ripe berries, or even a scoop of your favorite ice cream. For a more festive touch, consider a drizzle of strawberry sauce or a light dusting of powdered sugar. It’s versatile enough for a Sunday brunch or a sweet finish to a hearty meal.
Read More
ADVERTISEMENT
ADVERTISEMENT
Ingredients:
– 1 1/2 cups unsalted butter, softened
– 8 ounces cream cheese, softened
– 3 cups granulated sugar
– 6 large eggs
– 3 cups all-purpose flour
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 8 ounces cream cheese, softened
– 3 cups granulated sugar
– 6 large eggs
– 3 cups all-purpose flour
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
Directions:
1. Preheat your oven to 325°F (160°C), and take a moment to generously butter and flour your Bundt pan, or use a non-stick baking spray to ensure your cake releases perfectly.
2. In a large bowl, cream together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy. This will usually take about 5 minutes, so it’s a perfect time to call the kids in to take turns with the mixer – they love to watch the magic happen!
3. Add the eggs one at a time, mixing well after each addition to incorporate them fully into the batter. You’re building a lovely, smooth base for your cake, so make sure each egg is fully mixed in before adding the next.
4. Gradually add the all-purpose flour and salt to the creamed mixture, mixing just until combined. Remember, overmixing can lead to a heavy cake, and we want ours to be light and tender!
5. Stir in the vanilla extract – it’s like the secret “I love you” in every baking recipe.
6. Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
7. Bake in the preheated oven for 1 hour and 10 minutes, or until a toothpick inserted into the center of the cake comes out clean. Every oven is different, love, so start checking your cake around the 1-hour mark.
8. Once done, let the cake cool in the pan for about 10-15 minutes before turning it out onto a wire rack to cool completely. Patience is key here – it needs this time to set and rest.
Variations & Tips:
For an extra special touch, you can add the zest of one lemon or orange to the batter for a citrus twist. If you have coffee fans in the house, try adding a couple of tablespoons of instant coffee granules dissolved in a little warm water for a mocha flavor. And, if you need to transform this cake into a gluten-free delight, just swap out the all-purpose flour with your preferred gluten-free blend – just be sure it’s appropriate for baking!
Read More
ADVERTISEMENT
ADVERTISEMENT
As a tip, ensure all your ingredients are at room temperature before starting. It really makes a difference in getting that perfect texture we’re after. And don’t forget to wrap any leftovers tightly in plastic wrap to keep the cake moist – if by any chance, you have leftovers, that is! Happy baking, friends!
ADVERTISEMENT
ADVERTISEMENT
