Cream Cheese Pound Cake Recipe || Ocean Recipe

Cream Cheese Pound Cake is one of the most popular cheesecakes in the world. Moreover, this cream cheese pound cake recipe will become your new favorite recipe when you try it. However, to prevent a ruined cake, you just need to follow the baking time and temperature closely. For the best results, you have to bake these cakes at least a day before serving them to your guest. You can also store, wrapped in plastic, for up to 3 days even at room temperature, or freeze for up to three months in your fridge.

Why Cream Cheese Pound Cake?

The old-fashioned cream cheese pound cake is made in a Bundt pan that makes this cake super pretty. A lot of people love the look of Bundt cakes. No doubt, this cream cheesecake cake is deliciously dense for you. Moreover, the cream cheese and butter make this cake super moist, which is essential when baking in a Bundt pan. The flavor is unique and simple.

Can I Freeze Pound Cake?

Yes, you can freeze it! This best cream cheese pound cake freezes beautifully. To freeze, this southern cream cheese pound cake lets your cake cool completely and wrap tightly in a simple plastic wrap and then foil. Store in your freezer bag and freeze for up to three months. However, to serve, you have to unwrap and allow thawing completely before slicing.

Important Tips:

Some of the important tips are;

• You have to butter and flour your pan well.
• And then, pull your ingredients out well in advance and cakes should start with room temperature ingredients.
• Thirdly don’t over-mix your batter! Incorporate all of your wet ingredients very well before adding your dry ingredients to them.
• You have to remove your cake from your pan no longer than fifteen minutes after baking to fully cool on a baking rack.
• Baking times vary between ovens and climates. Check your cake in 5-10 minute intervals starting from fifteen minutes before the prescribed time.

Ingredients of quick Cheese Pound Cake:

• 3 ¼ c of the sifted cake flour (390 grams) properly measured
• 2 ½ c of granulated sugar
• Eight oz of cream cheese softened
• Two c salted butter softened four sticks
• Six eggs room temp
• One tbsp vanilla extract

Method of Cream Cheese Pound Cake Recipe:

Step #1

Firstly, preheat your oven to 325°. After that, beat the butter on medium speed until fluffy. And then, add the cream cheese and beat until the two are fully combined. Next, slowly pour the sugar into the butter.

Step #2

After that, scrape the bowl down and then add the vanilla extract followed by just one egg at a time. Finally, add the flour one cup at a time, scraping the bowl down as required.

Step #3

Lastly, pour your batter into a prepared Bundt pan and bake it for one hour and fifteen minutes. Rest the cake for fifteen minutes before removing it from the pan and cooling it on a simple wire rack.