Perfect Cream Cheese Pound Cake

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)

  1. Preheat your oven to 180°C (350°F)
  2. Grease a 9-inch loaf pan thoroughly and dust with flour, tapping out excess
  3. Bring cream cheese, butter, and eggs to room temperature

Making the Batter (25 minutes)

  1. In a large bowl, beat cream cheese and butter using an electric mixer on medium-high speed until light and fluffy (about 5 minutes)
  2. Gradually pour in condensed milk while mixing on medium speed until fully incorporated (3-4 minutes)
  3. Add eggs one at a time, beating well after each addition (about 1 minute per egg)
  4. Mix in vanilla extract and evaporated milk until just combined
  5. Sift together flour and baking powder three times to ensure maximum lightness
  6. Gently fold dry ingredients into wet mixture using a rubber spatula, being careful not to overmix

Baking (60 minutes)

  1. Pour batter into prepared pan, smoothing the top with a spatula
  2. Bake at 180°C (350°F) for 60 minutes, or until a toothpick inserted into the center comes out clean
  3. Allow to cool in pan for 15 minutes before removing
  4. 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