Free Shipping on Orders over $75
Join our Rewards Club for exclusive discountsclick here

Log in

Classic Cream Cheese Pound Cake

Are you looking for a dessert that is not only delicious, but also easy enough for any baker to make?

A favorite topped with jam and whipped cream, this cake has richness and added tang from cream cheese without being cloyingly sweet. Made with a few simple ingredients and a few simple steps, this cake will transport you to gourmet bakery status - without the stress and expense.

Read on to learn how to make this deceptively simple cake with the perfect texture and flavor. With this recipe, you'll be able to impress everyone you know with a delicious homemade dessert. Serve it up with a dollop of whipped cream and our favorite Raspberry Rhubarb Jam or Cherry Plum Preserves!

Classic Cream Cheese Pound Cake

Rated 5.0 stars by 1 users

Category

Dessert

Author:

Jessica DeMarco

Servings

12

Prep Time

15 minutes

Cook Time

45 minutes

A favorite topped with jam and whipped cream, this cake has richness and added tang from cream cheese without being cloyingly sweet. Made with a few simple ingredients and a few simple steps, this cake will transport you to gourmet bakery status - without the stress and expense.

Bake in a Bundt pan for a festive presentation, or this recipe can be made in loaf pans which take a little less time to bake.

Cream Cheese Pound Cake with Raspberry Rhubarb Jam

Ingredients

12 oz Butter, unsalted and softened to room temp.
8 oz Cream Cheese
6 Eggs
3 cups Sugar
1 tsp Vanilla Extract
3 cups Cake Flour
2 tsp Salt
Lemons Zest (Optional)

View Cart (0) Checkout

Directions

Using a stand mixer with paddle attachment, Cream together butter, cream cheese and sugar until smooth and fluffy. Scape down sides of bowl and continue to mix adding vanilla and eggs one at a time.
Combine dry ingredients and add a cup at a time until just incorporated. Spray Bundt pan or two loaf pans with pan spray and coat evenly with flour, rap pan sharply against counter to remove clumps and discard excess flour.
Spread batter into pan evenly, taking care not to scrape flour coating from pan. Rap pan firmly on counter to remove air pockets and level batter.
Bake on center rack of preheated 325F oven for 45 minutes - 1 hour until set and skewer inserted comes out clean. Remove from oven and let cool 5 minutes, then turn out onto tray to finish cooling. If allowed to cool too long in pan it may stick!
Let cool completely before sprinkling with powdered sugar and serving with your favorite jam!

Recipe Note

This cake also is a great make ahead dessert. It freezes incredibly well for up to a month with no adverse effect on texture or flavor.

Jessica DeMarco