From its velvety cream cheese-enriched crumb to its golden-brown crust, this cream cheese pound cake represents the pinnacle of classic baking. Dating back to the 1970s when cream cheese became a pantry staple, this modernized version of traditional pound cake offers an incredibly moist, rich texture that melts in your mouth. Whether served at afternoon tea or as a decadent dessert, this recipe promises to deliver pure comfort in every slice.
Ingredients
For the Cake
- 190g (6.7 oz) Philadelphia-style cream cheese, softened
- 200g (14 tablespoons) unsalted butter, room temperature
- 397g (14 oz) sweetened condensed milk (1 standard can)
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 320g (2½ cups) all-purpose flour
- 2 teaspoons baking powder
- 200ml (6.8 fl oz) evaporated milk (½ can)
For Dusting
- Powdered sugar (confectioner’s sugar)
Step-by-Step Instructions
Preparation (15 minutes)
- Preheat your oven to 180°C (350°F)
- Grease a 9-inch loaf pan thoroughly and dust with flour, tapping out excess
- Bring cream cheese, butter, and eggs to room temperature
Making the Batter (25 minutes)
- In a large bowl, beat cream cheese and butter using an electric mixer on medium-high speed until light and fluffy (about 5 minutes)
- Gradually pour in condensed milk while mixing on medium speed until fully incorporated (3-4 minutes)
- Add eggs one at a time, beating well after each addition (about 1 minute per egg)
- Mix in vanilla extract and evaporated milk until just combined
- Sift together flour and baking powder three times to ensure maximum lightness
- Gently fold dry ingredients into wet mixture using a rubber spatula, being careful not to overmix
Baking (60 minutes)
- Pour batter into prepared pan, smoothing the top with a spatula
- Bake at 180°C (350°F) for 60 minutes, or until a toothpick inserted into the center comes out clean
- Allow to cool in pan for 15 minutes before removing
- Dust with powdered sugar before serving
Nutritional Information
Per slice (based on 12 servings):
- Calories: 420
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 115mg
- Sodium: 180mg
- Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugar: 28g
- Protein: 9g
Time Requirements
- Prep Time: 40 minutes
- Bake Time: 60 minutes
- Cooling Time: 15 minutes
- Total Time: 1 hour 55 minutes
Pro Tips for the Perfect Pound Cake
Temperature Matters
- All refrigerated ingredients must be at room temperature for optimal mixing
- Don’t open the oven door during the first 45 minutes of baking
- Test doneness 5-10 minutes before the recommended baking time
Texture Secrets
- Triple-sifting the flour creates an exceptionally light crumb
- Don’t overmix after adding flour to avoid a tough cake
- Tap the pan gently on the counter before baking to release air bubbles
Variations and Substitutions
Flavor Additions
- Add 1 teaspoon of almond extract for subtle nutty flavor
- Incorporate 2 tablespoons of lemon zest for citrus brightness
- Mix in 1 cup of fresh berries tossed in flour
Dietary Modifications
- Replace evaporated milk with whole milk for a lighter version
- Use gluten-free flour blend (1:1 ratio) for gluten-sensitive diets
- Substitute low-fat cream cheese (though texture will be slightly different)
Common FAQs
Q: Why did my cake crack on top?
A: A crack is normal and characteristic of pound cakes. It occurs due to the expansion during baking and actually indicates a properly made cake.
Q: Can I freeze this cake?
A: Yes! Wrap tightly in plastic wrap and foil for up to 3 months. Thaw overnight in refrigerator.
Q: Why did my cake sink in the middle?
A: This usually happens from opening the oven door too early or underbeating the butter-cream cheese mixture.
Q: How do I know when it’s perfectly done?
A: Besides the toothpick test, the cake should spring back when lightly pressed, and the edges should just begin to pull away from the pan.
Storage and Make-Ahead Tips
Short-Term Storage
- Room Temperature: Up to 2 days in an airtight container
- Refrigerated: Up to 1 week, wrapped tightly in plastic wrap
Make-Ahead Options
- Prepare batter up to step 5, refrigerate for up to 24 hours
- Bake cake up to 2 days ahead and store at room temperature
- Freeze unglazed cake for up to 3 months
Serving Tips
- Bring refrigerated cake to room temperature before serving
- Refresh stored cake by warming slightly in microwave (10 seconds)
- Dust with fresh powdered sugar just before serving