Indulgent Cream Cheese Pound Cake: A Luxurious Treat
Cream cheese pound cake is a delightful twist on the classic pound cake, known for its rich and moist texture. The addition of cream cheese not only enhances the cake's flavor but also adds a velvety smoothness that makes it stand out. The tangy cream cheese complements the sweetness of the cake, creating a perfectly balanced flavor profile. This cake is a surefire hit for any occasion or as a special treat for yourself.
Crafting a cream cheese pound cake is simpler than you think, making it an ideal choice for bakers of all levels. The fundamental principle of a pound cake involves equal measurements of sugar, flour, eggs, and butter. The inclusion of cream cheese brings extra richness and moisture to the cake, making it both delicious and straightforward to prepare. With precise measurements and a few straightforward steps, you can create a decadent dessert that will wow your taste buds and those of your loved ones.
Cream Cheese Pound Cake
Ingredients
1 ½ cups unsalted butter, at room temperature
1 cup cream cheese, at room temperature
3 cups granulated sugar
6 large eggs, at room temperature
1 tbsp bourbon vanilla bean paste or any vanilla extract
½ tsp almond extract
3 cups White Lily All-purpose flour
½ tsp salt
1 tsp baking powder
2/3 cup whole milk buttermilk
Icing:
½ cup cream cheese, softened
¼ cup unsalted butter, softened
½ cup powdered sugar
Milk, as required for desired consistency
Directions
Preheat your oven to 325°F (165°C) and grease a 12-cup bundt pan.
In a large bowl, cream together the butter and cream cheese until smooth and creamy.
Gradually add the sugar and beat until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla bean paste and almond extract.
Alternate adding the buttermilk and dry ingredients (flour, salt, and baking powder) to the creamed mixture, starting with the flour and ending with the buttermilk.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 1 hour and 30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely. Moving the cake too soon or too late can cause the cake to stick or fall apart.
For the icing:
In a mixing bowl, cream together the softened cream cheese and butter until smooth.
Gradually add the powdered sugar and mix until well combined.
Adjust the icing consistency by adding milk as needed.
Once the cake has cooled completely, drizzle the icing over the top.
Slice and serve this decadent cream cheese pound cake for a truly luxurious dessert experience. Enjoy!