Cream Cheese Pound Cake: The Ultimate Moistness
How to Make a Moist and Tender Cream Cheese Pound Cake at Home
Indulge in this wonderfully moist and tender cream cheese pound cake, a delightful dessert where the rich flavor of cream cheese meets the buttery goodness. It’s delicious right after baking, but the flavors deepen even further if you let it rest for a day. This recipe provides detailed steps and tips, making it easy even for beginner bakers to follow.
Essential Ingredients
- 200g cake flour (sifted)
- 160g cream cheese, softened at room temperature
- 160g unsalted butter, softened at room temperature
- 160g eggs (about 2-3 large eggs, lightly beaten)
- 160g granulated sugar
- 40g almond flour (sifted)
- 4g baking powder (sifted)
- 2g salt
- 1g vanilla extract (or seeds from half a vanilla bean)
Cooking Instructions
Step 1
Begin by preparing your loaf pan. Cut parchment paper to fit snugly inside the pan and set aside. Preheat your oven to 180°C (350°F) to ensure it’s ready for baking.
Step 2
In a large mixing bowl, place the room temperature cream cheese. Using a whisk or electric mixer, beat the cream cheese until it’s smooth and free of lumps. Aim for a creamy, mayonnaise-like consistency.
Step 3
Add the softened, room temperature unsalted butter to the cream cheese. Continue to beat them together until the mixture is light, fluffy, and resembles a smooth, creamy emulsion. Beating in air at this stage will contribute to a lighter cake texture.
Step 4
Add the salt (2g) and mix it in. Next, gradually add the granulated sugar (160g) in 3 to 4 additions, beating well after each addition. Continue to beat until the sugar is fully incorporated and no grittiness remains. The mixture should be smooth and creamy. This step is crucial for a tender cake.
Step 5
Now, add the lightly beaten eggs (160g) in 5 to 6 small increments, beating thoroughly after each addition. It’s very important to add the eggs slowly to prevent the batter from separating. Beat until each addition is fully incorporated and the mixture is smooth and emulsified, similar to the consistency of mayonnaise.
Step 6
Finally, stir in the vanilla extract (1g) until just combined. Vanilla enhances the overall flavor profile of the cake.
Step 7
In a separate bowl, whisk together the cake flour, almond flour, and baking powder. Sift these dry ingredients into the creamed mixture, preferably twice, to ensure they are well combined and aerated. Gently fold the dry ingredients into the wet ingredients using a spatula. Use a ‘cut and fold’ motion, like drawing the number ’11’, until no dry streaks remain. Be careful not to overmix, as this can develop gluten and make the cake tough.
Step 8
Carefully pour the batter into the prepared loaf pan. Smooth the top with your spatula. Then, gently lift the edges of the batter on both sides, creating a slight U-shape in the center. This technique helps the cake rise evenly with a beautiful dome.
Step 9
Bake in the preheated 180°C (350°F) oven for approximately 45 minutes. About 10 minutes into baking, carefully remove the cake from the oven and make a long, shallow cut down the center with a sharp knife. This scoring helps the cake expand beautifully. Return the cake to the oven and continue baking for the remaining time. Insert a skewer or toothpick into the center; if it comes out clean, the cake is done. Adjust baking time as needed for your oven.
Step 10
Once baked, remove the cake from the oven. Let it cool in the pan for a few minutes before inverting it onto a wire rack to cool completely. Allowing the cake to cool fully before slicing will ensure clean cuts and a beautiful texture. You can dust with powdered sugar or add a glaze if desired.
