Cream Cheese Pound Cake Recipe

Pound cake has an interesting history. It was one of the first “desserts” where the recipe was probably the easiest to remember and simple enough for common folks to make. The original recipe was easy: one pound of butter, one pound of eggs, one pound of sugar, and one pound of flour.

Throughout the years, decades and centuries that the cake haas existed, the recipe for pound cake has undergone many variations, and my own variation on the recipe is not any different.

I’ve made a few different pound cakes (sour cream, wheat, and plain; even chocolate) and I really like making a cream cheese pound cake. I love cream cheese and any time I can add it to a recipe or make something special with it, I do.

There are many ways to experiment with pound cake (sour cream pound cakes or fruit-flavored pound cake such as a pumpkin pound cake or fruit ones using pineapple), and I learned not to do certain additions or variations. For example; do not substitute wheat flour for the all-purpose flour (if you are trying to make a healthier cake) or it will taste like a cornbread cake.

This cream cheese pound cake is really moist and very tasty. It is a great addition to any breakfast platter or even just for a snack.

1 cup (8 ounces) of plain cream cheese

2 cups (16 ounces) of all-purpose flour

1/8 teaspoon of salt

1 cup (8 ounces) of white sugar

4 whole eggs

½ teaspoon of vanilla extract

1. Pre-heat the oven to 325 degrees F.

2. Sift together the salt and the 2 cups of all-purpose flour.

3. Cream the cream cheese in a mixer (You can use a standing mixer or a large mixing bowl and an egg beater).

4. Slowly add the white sugar to the cream cheese while it is mixing.

5. When the cream cheese and the white sugar are fully blended, add the 4 whole eggs (one at a time; wait until each one is completely incorporated into the batter before adding the next one).

6. Add the ½ teaspoon of vanilla extract and mix well.

7. Add the flour and salt mixture in three parts. (add one third of the flour and let it fully mix with the batter before adding the next third of the flour)

8. Allow batter to fully mix for about 30 seconds (on low) and then scrap down the sides of the bowl and mix again for another 30 seconds (however, you do not want to over mix the batter or if will come out too stiff).

9. Line a medium sized load pan (about a 10 x 4 inch loaf pan) with parchment paper.

10. Pour the cream cheese pound cake batter into the lined loaf pan.

11. Shake the pan a little bit to even out the batter.

12. Bake in the 325 degree F oven for one (1) hour.

13. The cake will be done when a knife or a toothpick comes out clean when poked through the center of the pound cake.

14. Allow the cake to cool for one to two hours before cutting and serving or placing in the refrigerator.

15. This pound cake will last up to a week in the fridge before losing any of its freshness.

If you are interested in trying out the “original” recipe for pound cake you can try this recipe:

Ingredients:

-1 pound of sugar (16 ounces / 2 cups)

-1 pound of butter (16 ounces / 4 sticks)

-1 pound of flour (16 ounces / 2 cups)

-1 pound of eggs (8 large eggs)

Directions:

1. Cream together the butter and sugar.

2. Add the eggs, one at a time.

3. Add the flour in thirds.

4. Pre-heat the oven to 325 degrees F (or even 350 degrees F)

5. Pour batter into a parchment paper lined loaf pan.

6. Bake for one hour. (if you set the oven to 350 degrees F, check on the pound cake at the 45 minutes mark).

7. let cool for one to two hour, before serving.