The Most Ultimate Buttery Cream Cheese Pound Cake Recipe
Description:
Indulge in the decadent richness of this ultimate buttery cream cheese pound cake! Unlike typical pound cakes, this recipe boasts a dense, velvety texture with a luxurious buttery flavor, enhanced by the creamy goodness of cream cheese. The secret to its unparalleled taste lies in the meticulous creaming of butter and cream cheese, followed by the gradual addition of sugar and eggs, creating a fluffy, yet dense crumb. For optimal taste and texture, it’s recommended to bake this cake a day in advance and allow it to mature, enveloped in plastic wrap, or store it in the freezer for up to three months. Elevate your dessert experience by serving slices of this delectable cake with a luscious blueberry or strawberry sauce, adding a burst of fruity sweetness to each bite. 🍰
Nutritional Information:
- Calories: 459.5 per serving
- Fat Content: 24.1g
- Saturated Fat Content: 14.3g
- Cholesterol Content: 131.1mg
- Sodium Content: 515.7mg
- Carbohydrate Content: 56.1g
- Fiber Content: 0.6g
- Sugar Content: 38.1g
- Protein Content: 5.8g
Ingredients:
- 1 1/2 cups butter
- 1 package (8 ounces) cream cheese
- 3 cups sugar
- 6 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat your oven to 350 degrees Fahrenheit. |
| 2 | Generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan. |
| 3 | In a large mixing bowl, cream together the butter and cream cheese until smooth and creamy. |
| 4 | Gradually add the sugar to the butter and cream cheese mixture, beating until light and fluffy, approximately 5-7 minutes. Beating for at least 5 minutes is crucial for achieving the desired texture. |
| 5 | Add the eggs one at a time, beating well after each addition. |
| 6 | Mix in the vanilla extract until well combined. |
| 7 | With the mixer on low speed, gradually add the flour and salt in two additions, mixing until just combined. Be careful not to overmix. |
| 8 | Immediately pour the batter into the prepared pans, spreading it evenly. |
| 9 | Tap the pans on the counter to eliminate any large air bubbles in the batter. |
| 10 | Bake for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the tops begin to brown too quickly, tent loosely with foil. |
| 11 | Allow the cakes to cool in the pans for 10 minutes. |
| 12 | Carefully turn out the cakes onto a wire rack to cool completely, with the tops facing up. |
| 13 | If baking in a 4-quart tube pan, increase the baking time by about 5 minutes. |
Serving Suggestions:
- Once cooled, slice the cake into generous portions and serve alongside a dollop of whipped cream and fresh berries for an elegant dessert presentation.
- Alternatively, drizzle warm caramel sauce over individual slices for a delightful caramelized flavor contrast.
- Enjoy with a cup of freshly brewed coffee or tea for a cozy afternoon treat, or indulge in a slice as a decadent after-dinner dessert.
Storage Tips:
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- To freeze, tightly wrap the cooled cake in plastic wrap or aluminum foil and place it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
Final Thoughts:
This most ultimate buttery cream cheese pound cake recipe is a true crowd-pleaser, perfect for satisfying any sweet craving or impressing guests at gatherings. With its rich, buttery flavor and dense, velvety texture, it’s sure to become a favorite in your dessert repertoire. Whether enjoyed on its own or paired with your favorite toppings, this cake is guaranteed to delight your taste buds with every sumptuous bite. So, roll up your sleeves, preheat that oven, and get ready to bake up a slice of pure indulgence! 🎂
