Classic Cream Cheese Pound Cake

📝 Description:

This Cream Cheese Pound Cake is a rich, buttery cake with a dense yet velvety crumb and a slight tang from cream cheese. Baked low and slow, it forms a golden crust while staying moist and tender on the inside. Whether served plain, dusted with powdered sugar, or topped with berries or whipped cream, this timeless Southern dessert is pure comfort.

🌍 Origin:

The pound cake has European roots (originally made with a pound each of butter, sugar, flour, and eggs), but the cream cheese version is a Southern American adaptation. The addition of cream cheese gives it a luscious texture and tangy flavor, turning a traditional favorite into a standout dessert.

🧾 Ingredients Quantity:

For the Pound Cake:

Unsalted butter (softened) – 1 cup (226g)
Cream cheese (full-fat, softened) – 8 oz (225g)
Granulated sugar – 2 ½ cups (500g)
Large eggs – 6
All-purpose flour – 3 cups (375g), sifted
Vanilla extract – 2 tsp
Salt – ½ tsp

Optional Flavor Enhancements:

Almond extract – ½ tsp
Lemon zest – 1 tsp
Orange zest – 1 tsp
Splash of milk or heavy cream – 1–2 tbsp if batter is too thick

🍽️ Instructions:

1. Preheat Oven:

Preheat to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan (or use baking spray with flour).

2. Cream Butter & Cream Cheese:

In a large bowl or stand mixer, beat butter and cream cheese until completely smooth and fluffy (about 2–3 minutes).

3. Add Sugar Gradually:

Slowly add sugar and beat for another 3–5 minutes until light and creamy.

4. Add Eggs One at a Time:

Beat in eggs one at a time, mixing well after each addition.

5. Add Flavorings:

Stir in vanilla and any other extracts or zest.

6. Incorporate Flour & Salt:

Gradually add sifted flour and salt, mixing just until incorporated. Do not overmix.

7. Pour & Smooth:

Pour batter into prepared pan and smooth the top.

8. Bake:

Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden and puffed.

9. Cool:

Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

✔️ Tips for Success:

Use room temperature ingredients for a smooth batter.
Do not rush creaming — beat the butter, cream cheese, and sugar until fluffy for best texture.
Sift your flour for a finer crumb.
Bake low and slow to avoid over-browning and maintain moisture.
Use a light-colored bundt pan to prevent the outside from getting too dark.

⭐ Serving Recommendations:

Dust with powdered sugar for an elegant finish
Serve with macerated berries or fruit compote
Top with a lemon glaze, whipped cream, or vanilla ice cream
Makes an excellent base for trifle or shortcake

🥗 Nutrition (Per Slice – based on 12 servings):

Calories: ~430 kcal
Fat: 24g
Saturated Fat: 14g
Carbohydrates: 49g
Sugars: 33g
Protein: 6g
Sodium: 190mg
Cholesterol: 115mg
Fiber: 0.5g

Would you like a reduced-sugar, gluten-free, or mini-loaf version for your Whaltisapp healthy site? I can also prepare a printable card layout or blog-friendly format if needed.