Super Moist Cream Cheese Pound Cake

My grandmother, bless her heart, wasn’t much of a baker. Her strength lay in hearty stews and perfectly roasted chickens. However, she had one cake recipe that everyone raved about: a dense, incredibly moist cream cheese pound cake. It wasn’t fancy, but it was pure comfort. The slight tang of the cream cheese, the subtle sweetness, and the melt-in-your-mouth texture… it was simply irresistible. Every bite reminds me of her warm hugs and the cozy feeling of being home. This recipe captures that same comforting essence and I’m excited to share it with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Servings: 12
• Yield: 1 cake
• Dietary Type: Not Gluten-Free

Ingredients

• 1 1/2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 1/2 cup vegetable shortening
• 2 eggs
• 1 3/4 cups sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 cup milk
• 2 1/2 cups cake flour

Optional Glaze:

• 1/2 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons Scotch whisky (or rum)

Equipment Needed

• Bundt pan
• Electric mixer (stand or hand-held)
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Wire rack

Instructions

1. Preheat your oven to 325°F (160°C). Ensuring the oven is at the correct temperature is crucial for even baking and preventing a dry cake.
2. Make sure your cream cheese and butter are at room temperature. This is essential for achieving a smooth and creamy batter. If you’re short on time, you can gently microwave them for a few seconds, but be careful not to melt them completely.
3. In a large mixing bowl, cream together the softened cream cheese, butter, and vegetable shortening using an electric mixer until light and fluffy. This step incorporates air into the batter, resulting in a lighter texture.
4. Add the eggs, one at a time, beating well after each addition. Eggs provide structure and richness to the cake.
5. Gradually add the sugar, beating until the mixture is smooth and creamy. Proper creaming of the butter and sugar is key to a tender crumb.
6. Stir in the vanilla extract. Vanilla enhances the other flavors in the cake, creating a more complex and delicious taste.
7. In a separate bowl, whisk together the salt and baking powder. Adding these dry ingredients separately ensures they are evenly distributed throughout the batter.
8. In another bowl, combine the milk and the salt/baking powder mixture.
9. Gradually add the cake flour to the creamed mixture, alternating with the milk mixture, beginning and ending with the flour. Add the flour about 1/2 cup at a time, mixing until just combined after each addition. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake. The batter will be thick, which is perfectly normal for a pound cake.
10. Pour the batter into a well-greased Bundt pan. Ensure that the entire pan is coated to prevent the cake from sticking. You can also dust the pan with flour after greasing it for extra insurance.
11. Bake for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so start checking for doneness around the 1-hour mark. If the top of the cake is browning too quickly, you can tent it loosely with foil.
12. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking apart while it’s still warm and fragile.
13. Optional Glaze: While the cake is cooling, prepare the glaze by beating together the softened cream cheese, powdered sugar, and Scotch whisky (or rum) until smooth.
14. Once the cake is still slightly warm, pour the glaze over the top, allowing it to drip down the sides. The warmth of the cake will help the glaze to adhere better.

Expert Tips & Tricks

• Use cake flour: Cake flour has a lower protein content than all-purpose flour, which results in a more tender and delicate crumb. Don’t substitute it with all-purpose flour unless absolutely necessary.
• Room temperature ingredients are key: Using room-temperature ingredients ensures that they emulsify properly, resulting in a smooth and homogenous batter.
• Don’t overmix: Overmixing the batter can develop the gluten in the flour, leading to a tough cake. Mix until just combined.
• Grease and flour your pan thoroughly: This will prevent the cake from sticking to the pan and ensure that it releases easily.
• Tent with foil if necessary: If the top of the cake is browning too quickly, tent it loosely with foil to prevent it from burning.
• For a more intense vanilla flavor, use vanilla bean paste instead of extract.

Serving & Storage Suggestions

This cream cheese pound cake is delicious served on its own, or with a dollop of whipped cream and fresh berries. It’s also a perfect accompaniment to a cup of coffee or tea.

To store, wrap the cake tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

To reheat, simply slice the cake and warm it slightly in the microwave or oven. If frozen, thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	565 kcal	N/A
Calories from Fat	280 g	50%
Total Fat	31.2 g	48%
Saturated Fat	16.4 g	81%
Cholesterol	100 mg	33%
Sodium	376.4 mg	15%
Total Carbohydrate	63.8 g	21%
Dietary Fiber	0.5 g	1%
Sugars	39.3 g	N/A
Protein	7 g	13%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Lemon Cream Cheese Pound Cake: Add the zest of one lemon to the batter for a bright, citrusy flavor.
• Chocolate Cream Cheese Pound Cake: Add 1/2 cup of unsweetened cocoa powder to the batter.
• Marble Cream Cheese Pound Cake: Divide the batter in half. Add 1/4 cup of melted chocolate to one half. Swirl the two batters together in the Bundt pan before baking.
• Spiced Cream Cheese Pound Cake: Add 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of cloves to the batter.
• Bourbon Glaze: Substitute bourbon for the Scotch whisky or rum in the glaze for a richer, more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I use all-purpose flour instead of cake flour?

A: While it’s best to use cake flour for the most tender crumb, you can substitute it with all-purpose flour. For every cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch.

Q: My cake is browning too quickly. What should I do?

A: Tent the cake loosely with foil to prevent it from burning.

Q: Can I freeze this cake?

A: Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in foil, or place it in an airtight container. It can be frozen for up to 2 months.

Q: My cake stuck to the pan. What went wrong?

A: Make sure you grease and flour the Bundt pan thoroughly before pouring in the batter. Even non-stick pans can sometimes benefit from this extra step.

Q: Can I make this cake without the glaze?

A: Absolutely! The cake is delicious on its own. You can also dust it with powdered sugar for a simple and elegant finish.

Final Thoughts

There’s something so satisfying about baking a classic pound cake. It’s a simple recipe that yields incredibly delicious results. This cream cheese pound cake is sure to become a family favorite, just as it is in mine. Don’t be afraid to experiment with different flavor variations and glazes to make it your own. I truly hope you’ll give this recipe a try, and I’d love to hear about your baking adventures! Enjoy!