Nothing says love and southern comfort like a rich and buttery Cream Cheese Pound Cake. I am a chocolate lover through and through, but every now and again I get a craving for a heavy hunk of my Nanny’s pound cake. Every southern baker has a personal favorite; Nanny made hers with sour cream and my step mom uses 7UP soda. But me, I use cream cheese because well, it’s cheese. *sigh*
Cream Cheese Pound Cake may seem intimidating; I have seen many heartbreaks over falling, deflating and sinking cakes. But, it doesn’t have to be this way. I have a few tips to ensure your pound cake comes out standing loud and proud! You can thank me later. #savethecakes
FOUR GOLDEN RULES FOR A PERFECT POUND CAKE
- Give your ingredients [butter, cream cheese, eggs] enough time to come to room temperature. Don’t microwave ingredients to save time. Stick to the good ol’ fashioned method and let them sit on the counter for a couple hours.
- Do not over beat your eggs. Add them one at a time and beat just until the yellow yolk disappears.
- Prep your pan. Grease and flour people, grease AND flour!
- BE PATIENT. I can’t say this enough and I often struggle with it, you must be patient. A warm piece of pound cake fresh out of the oven sounds amazing… but it won’t end well. Let the cake cool. Trust me.
Once the cake is cool and you are able to turn it out on a beautiful cake stand like the one pictured, it’s time to make her pretty! Traditionally, pound cakes are topped with a glaze or dusting of confectioners’ sugar. Personally, I love to serve my Cream Cheese Pound Cake with fresh fruit and whipped cream. Follow this link to my Simple Brown Sugar Whipped Cream recipe.
Prep Time: 2 hours
Cook Time: 1 hour, 30 minutes
Total Time: 5 hours
Yield: 12 slices