Decadent Cream Cheese Pound Cake

Oh my gosh you guys, I have found the most amazing Cream Cheese Pound Cake recipe!

I have been looking for a pound cake recipe for a long time and I really just wanted a plain vanilla one.  I have many recipes for flavored bundt type cakes but had a really hard time finding a vanilla one.

I was at my Auntie's a few weeks ago and she had made a delicious Pumpkin Bundt from Joy of Baking website and told me to check it out.

So I did and the recipes I found....Oh my,  I can't wait to try them all.

This was a basic cream cheese pound cake and I added the caramel and chocolate fudge for a twist even though this cake was so moist and delicious that you really don't need to add anything to it.

I have made a few of these cakes since this first one and it is wonderful served with fresh mixed berries and whipped cream.

This would also be perfect as a dipper for fondue'.

Go ahead and make one today ~ You'll thank me for it tomorrow :)


Here's what you need:

1-1/2 cups butter, unsalted, at room temperature
8 oz. cream cheese, room temperature, I used 1/3 less fat
2-3/4 cup sugar
2-1/2 tsp. vanilla
zest of one lemon
6 large eggs, at room temperature
3 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt

Preheat the oven to 350 degrees.  Spray and flour a 12 cup bundt or tube pan with cooking spray and set aside.

In a bowl mix the flour, baking powder, baking soda, & salt and set aside.

In the bowl of a stand mixer beat the butter and cream cheese until light and fluffy, about 2 minutes.

 

Gradually add the sugar while the mixer is on, scraping down the sides as you go.  Continue beating on medium until light and fluffy, about 5 minutes.

 

Add the vanilla extract and lemon zest and mix until incorporated.

 

Add the eggs one at a time, mixing well after each addition.

Add the flour mixture in three additions and mix just until incorporated.  Batter will feel very airy.  Remember to scrape down and under the batter to incorporate all ingredients.

Pour batter into prepared pan and smooth out the top.  Bake for 55 - 70 minutes or until a toothpick inserted in the center comes out clean.  Mine took about 60-65 minutes.

 

Remove from oven and cool in pan for 10-20 minutes so it has time to set.  To remove from a bundt pan, place a plate larger than the bundt pan on top and holding the two tight together flip them over.  Lift the bundt pan and the cake should be on the plate.

If using a tube pan like I did, use the same method as the bundt pan and when it is upside down on the plate take another plate and flip is again so it is right side up.  (sorry I forgot the after pics!)  

Let cool completely before serving.

This cake can be served in a variety of ways.  Plain is always good; with fudge sauce and caramel is yummy, but I like it best with mixed fresh berries (when in season) and whipped cream. ~ Mmm mmm.

Enjoy!  

Serves  12 - 14 people

Here's the handy printable - Decadent Cream Cheese Pound Cake