Cream Cheese Pound Cake is one delicious way to treat yourself to dessert. This classic pound cake is one to make all year round.
Pound cake. For some reason, every single time I think of pound cake I think of little old grandmas and Sara Lee. Why?
I have no idea, it’s just a thing. I also didn’t use to make a lot of pound cake.
Not that I have anything against it, it just always seemed kinda mundane to me next to the best chocolate cake, chocolate bundt cake, or pumpkin crunch cake. If your thoughts on pound cake are at all similar to what mine were, allow me to change your mind.
This cream cheese pound cake will open up a brand new world of pound cake consideration and will literally have you secretly escaping to the kitchen to nibble on it.
WHAT IS POUND CAKE?
If you aren’t that familiar with pound cake, you might be wondering where it gets its name.
Traditionally, pound cake is made with 1 pound each of 4 ingredients:
Butter
Flour
Sugar
Eggs
Because there isn’t any baking powder or baking soda in it, pound cake is very dense with a tight crumb. The eggs are what do the work of leavening the cake.
Different variations on pound cakes have emerged over the years to add to the original 4-ingredient classic pound cake recipe. Strawberry pound cake is one example.
Heck, I even have a 7UP Pound Cake recipe that uses lemon-lime soda!
And even though it’s not quite a pound cake, whipping cream cake is a very similar style of cake that is impossible to pass up.
This cream cheese pound cake is one of my favorite variations.
A magical crust develops on the top of this cake that’s so incredible, I seriously wanted to slice the top off (well, actually the bottom once you flip it) and keep it all to myself.
Yes, it is that good.HOW TO MAKE CREAM CHEESE POUND CAKE
One of the best things about cream cheese pound cake is that it’s not a fussy cake.
Ingredients you’ll need
Even though this recipe expands on the original 4 ingredients, it’s still got a short list of ingredients. You’ll need:
1 (8 ounce) package cream cheese, room temperature
1 1/2 cups unsalted butter, room temperature
zest of 4 lemons
3 cups sugar
6 large eggs
3 cups all-purpose flour
1 tablespoon pure vanilla extract