Cream Cheese Pound Cake
I have to admit I usually turn to Sara Lee for pound cake. It’s so easy and tasty. But for their birthday Sara Lee just didn’t seem right, so I went on a search for a great pound cake recipe and I found a highly rated one at Epicurious. I absolutely loved this cake. It is really moist and dense, but it also, as one reviewer said, “has the sugary crispness of angel food cake.”
The only problem that I had with this cake was that I overfilled my bundt pan. The recipe calls for a 12 cup bundt pan, which mine is, but it makes a lot of batter. When I was putting it in the pan, I pulled out a small loaf pan to put some of the batter in, but then decided since it was a pound cake it probably wouldn’t rise much and put all the batter in the bundt pan.
I should have gone with my first instinct, because it rose above the pan and a bit spilled onto the oven. Luckily I was keeping a close eye on it and scooped it up before it started to burn and I also trimmed off a bit of the top of the cake that had grown over the side of the pan.
Despite my overfilling the pan, the cake came out beautifully and it tasted amazing. I will definitely be making this cake again! In fact, I haven’t stopped thinking about it since I ate it last night!
Cream Cheese Pound Cake
Ingredients:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 8-ounce package cream cheese, room temperature
- 3 cups sugar
- 1 teaspoon salt
- 6 large eggs, room temperature
- 4 teaspoons vanilla extract
- 3 cups sifted all purpose flour
Directions:
Butter and flour (I like to use non-stick cooking spray with flour) 12-cup Bundt pan. (And one little mini loaf pan.)
In large mixing bowl, beat butter and cream cheese on medium speed until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs 1 at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Transfer batter to pan.
Place pan in cold oven. Set temperature at 200°F; bake 20 minutes. Increase temperature to 250°F; bake 20 minutes. Increase to 275°F; bake 10 minutes. Increase to 300°F; bake cake until tester inserted near center comes out clean, about 1 hour longer. (Mine was done after 45 minutes)
Cool cake in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 3 days ahead. Wrap; store at room temperature.)
slightly adapted from Epicurious
Now I am going to have to go look up how much to fill a bundt cake so mine doesn’t spill over!
Generally you only fill a bundt pan 2/3’s full. Just put the remaining batter in a mini loaf pan if you have one and make it along side the bundt. Enjoy!
Just made this today Barbara…it’s AMAZING! I’m in love! I’m going to be featuring this recipe on our blog so I’ll let you know when it goes live! Thanks again!!!
yummmmmmmm! This one looks insanely decadent Barbara! I’ll have to try baking pound cake on of these days. I have a great recipe for cinnamon apple pound cake around my kitchen somewhere.
Thanks for linking me here Barbara. I think this recipe sounds wonderful too. I like the addition of the cream cheese.
I like this recipe so much ..!!! it makes me hungry..!!!
i think it has a great taste of product……..
It looks so great that I immediately take the recipe … Nice red strawberries are arriving on our markets and I’ll love to eat them this way !
I love Sara Lee poundcake. I’ve also started buying Betty Crocker Pound Cake mix. It cost a little more than the regular mixes, but it is so good!
I’ll have to try your recipe too. It looks wonderful!
Looks so moist. Some pound cakes look really dry but this definitely looks like an exception!
Wow! This looks absolutely perfect!
Hope your son had a great birthday!
I don’t know if you’re interested at all, but I bake using natural sweeteners like honey and agave and molasses….
I’m wondering about that, but at the same time, I am copying down some of your juiciest recipes so that I can try to convert them into a sugarless version.
I love the pictures and the first recipe (naturally sugarless) I’m going to try is your hashbrown quiche! It looks devine.
Thanks!
that looks amazing, and I am crying for the spilled batter. what a delicious waste! it would have been better in my tummy 😉
Looks like a perfect cake to combine with strawberries and whipped cream. Love the cream cheese in the recipe.
wow that cake looks sooo moist
This looks delicious! I love how moist it looks. Stop with the sweets!! My stomache just growled looking at that picture!
Barbara – I printed this out and am saving it for strawberry season. I can’t wait to make it.
Why is it that all the best recipes need so much fat and sugar? I’m sure this is absolutely delicious though.
the strawberry topping made it look inviting 🙂 bet it tastes just the way it looks.
oooooh. i love pound cake but served w/ whipped cream and strawberries? even better!
That cake looks fabulous! Great picture with the strawberries, it’s making me hungry for strawberries in season! I also love that hash brown quiche too!