Velvety Cream Cheese Pound Cake Recipe
Ingredients:
- 1 1/2 cups (3 sticks) butter, softened
- 1 package (8 oz) cream cheese, softened
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Pinch of salt
Instructions:
- Preheat the Oven:
- Preheat your oven to 325°F (165°C).
- Prepare the Batter:
- In a large mixing bowl, cream together the softened butter, softened cream cheese, and sugar until the mixture is light and fluffy. This should take about 5 minutes on medium speed with an electric mixer.
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Gradually add the flour and salt to the creamed mixture, beating at low speed until just blended.
- Stir in the vanilla and almond extracts until fully combined.
- Prepare the Pan:
- Grease and flour a 10-inch bundt pan thoroughly to prevent the cake from sticking.
- Bake the Cake:
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for approximately 75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for about 10 minutes.
- Turn the cake out onto a wire rack to cool completely before serving.
Serving Suggestions:
- Dust with powdered sugar for a simple, elegant presentation.
- Serve with fresh berries or a berry compote.
- Add a drizzle of lemon or vanilla glaze for extra sweetness.
Popular Questions and Their Answers:
- Can I use a different type of pan?
- Yes, you can use a loaf pan or a tube pan, but baking times may vary. Keep an eye on the cake and check for doneness with a toothpick.
- Can I substitute margarine for butter?
- It’s best to use real butter for the best texture and flavor, but margarine can be used in a pinch.
- How should I store the pound cake?
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Can I freeze the cake?
- Yes, wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
- Can I add other flavors or ingredients?
- Yes, you can add lemon zest, orange zest, or a swirl of fruit preserves for additional flavor.
- Can I use low-fat cream cheese?
- Full-fat cream cheese is recommended for the best texture, but low-fat can be used if necessary.
- Why did my cake turn out dense?
- Overmixing the batter can cause the cake to be dense. Mix just until the ingredients are combined.
- How can I make sure the cake is moist?
- Make sure not to overbake the cake. Checking for doneness with a toothpick will help.
- Can I make this cake gluten-free?
- Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
- Why did my cake crack on top?
- Pound cakes often crack on top due to the dense batter. This is normal and does not affect the taste.
- Can I use flavored cream cheese?
- Plain cream cheese is best for this recipe, but you can experiment with flavored varieties if desired.
- What type of sugar is best?
- Granulated white sugar is recommended for this recipe.
- How can I prevent the cake from sticking to the pan?
- Ensure the pan is well-greased and floured, and allow the cake to cool for 10 minutes before removing from the pan.
- Can I make mini pound cakes with this recipe?
- Yes, adjust the baking time accordingly. Mini pound cakes will bake faster than a full-sized one.
- Can I add nuts or dried fruit?
- Yes, fold in chopped nuts or dried fruit into the batter before baking.
- What if I don’t have almond extract?
- You can omit the almond extract or replace it with an additional teaspoon of vanilla extract.
- Is it necessary to use both extracts?
- The combination of vanilla and almond extracts adds depth of flavor, but you can use just one if preferred.
- Can I use a hand mixer instead of a stand mixer?
- Yes, a hand mixer will work fine. Just ensure to mix until the ingredients are well combined.
- Why is my cake dry?
- Overbaking or incorrect measurements can lead to a dry cake. Ensure accurate measurements and check for doneness early.
- Can I top the cake with frosting?
- Yes, a simple glaze or cream cheese frosting pairs well with this pound cake.
By following these tips and answers to common questions, you can create a delicious, velvety cream cheese pound cake that is sure to impress!
Secrets to Achieve the Perfect Velvety Cream Cheese Pound Cake
Achieving the perfect Velvety Cream Cheese Pound Cake involves attention to detail at every step. Here are 20 secrets to help you get the best results:
- Use Room Temperature Ingredients:
- Ensure that the butter, cream cheese, and eggs are at room temperature before you start. This allows them to blend more smoothly and evenly, creating a better texture.
- Cream Butter, Cream Cheese, and Sugar Thoroughly:
- Cream these ingredients together for at least 5-7 minutes. This incorporates air into the batter, resulting in a lighter, fluffier cake.
- Gradually Add Eggs:
- Add eggs one at a time, beating well after each addition. This helps to maintain a stable emulsion and prevents the batter from curdling.
- Measure Flour Correctly:
- Spoon the flour into your measuring cup and level it off with a knife. This prevents adding too much flour, which can make the cake dense.
- Sift Dry Ingredients:
- Sifting the flour and salt helps to aerate them, ensuring a lighter texture in your pound cake.
- Use High-Quality Extracts:
- Use pure vanilla and almond extracts for the best flavor. Imitation extracts can give an artificial taste.
- Don’t Overmix:
- Once you add the flour, mix on low speed and only until just combined. Overmixing can develop the gluten in the flour, making the cake tough.
- Use the Right Pan:
- A 10-inch bundt pan is ideal. Ensure it’s well-greased and floured to prevent sticking.
- Preheat the Oven:
- Make sure your oven is fully preheated to 325°F (165°C) before you put the cake in. This ensures even baking.
- Bake at the Correct Temperature:
- Baking at 325°F helps the cake bake evenly and prevents it from browning too quickly on the outside while remaining undercooked inside.
- Avoid Opening the Oven Door:
- Resist the urge to open the oven door frequently. This can cause fluctuations in temperature, leading to an uneven rise or a fallen cake.
- Check for Doneness Properly:
- Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. Avoid overbaking.
- Cool the Cake Gradually:
- Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack. This helps prevent it from breaking apart.
- Use a Wire Rack:
- Cool the cake completely on a wire rack to allow air to circulate around it, preventing the bottom from becoming soggy.
- Store Properly:
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- Wrap for Freezing:
- If you plan to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw at room temperature.
- Add a Glaze:
- For extra flavor, consider adding a simple glaze made from powdered sugar and milk or lemon juice once the cake has cooled.
- Incorporate Citrus Zest:
- Add lemon or orange zest to the batter for a bright, fresh flavor.
- Avoid Overbaking:
- Set a timer and start checking for doneness at the 70-minute mark. Overbaking can make the cake dry.
- Presentation:
- Dust with powdered sugar or top with fresh berries for a beautiful presentation that adds a touch of elegance to your cake.
By following these tips and paying attention to the details, you’ll achieve a perfectly velvety, moist, and flavorful cream cheese pound cake that’s sure to impress every time. Enjoy your baking!