Fuzzy Monkey's Kitchen

How To Make Cream Cheese Pound Cake

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Cream Cheese Pound Cake
Cream Cheese Pound Cake
I’m trying to remember when I first discovered pound cake or became aware of it. Somehow, my wife and I got on the topic and she suggested I check out the recipe from the ever popular Smitten Kitchen.

I decided I wanted to learn how to make this one, so I photograph all the steps. I find it helpful to know what creamed butter and sugar looks like. Or when the batter has been mixed enough.

Inspiration from www.smittenkitchen.com where it was adapted from: Staff Meals from Chanterelle (Cookbook) (affiliate link)

I admit, I’m sold on cream cheese pound cake, which is why I’ve taken the time to write this article showing exactly how I make it.

Here is how Fuzzy Monkey makes cream cheese pound cake.

First, gather the ingredients and equipment.

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  • 3 sticks unsalted butter
  • (1) 8 oz package of Philadelphia cream cheese

Beat the butter and cream cheese together.

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Ingredients do make a difference. I prefer to use KRAFT PHILADELPHIA CREAM CHEESE BRICK ORIGINAL 8 OZ PACK OF 4 (affiliate link) when I bake.

Measure 3 cups granulated sugar

Add the sugar and mix.

Cream Cheese Pound Cake_14You want to mix this until it is light and fluffy as shown below. This took longer than I thought.

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Grab 6 eggs

Add the eggs one at a time while still mixing.

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  • 2 tablespoons vanilla
  • 1 teaspoon salt

Add the vanilla and salt.

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3 cups all-purpose flour

Slowing add the flour while mixing. I like to do this one cup at a time. Stop the mixer and scrap the sides after adding each cup of flour.

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Butter and flour a bunt pan.

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Pour batter into bunt pan.

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Bake on 325 degrees for one hour fifteen minutes. I like to check this at the one hour mark using the wooden skewer trick.

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It should start to brown on top when it’s done. Although I have had to leave in it longer sometime to really get the top cooked well. Another trick is to move the cake closer to the top in the oven for say the last 10 minutes or so.

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Remove from bunt pan and let cool on a wire rack.

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This close up shows the detail of this rich and delicious cake. I like to dust the top with powdered sugar as shown in the image below.
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Slice and enjoy!

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A strawberry or blueberry sauce goes great with this cake.

Do you like your pound cake plain? Do you like with a sauce? Please comment and share.

Cream Cheese Pound Cake Recipe
Author: David Gates – Fuzzy Monkey’s Kitchen
Inspiration from Smitten Kitchen. Where is was adapted from Staff Meals from the Chanterelle (Cookbook).
Ingredients
  • 3 sticks unsalted butter
  • (1) 8 oz package of Philadelphia cream cheese
  • 3 cups granulated sugar
  • 6 eggs
  • 2 tablespoons vanilla
  • 3 cups of all-purpose flour
  • 1 teaspoon salt
Instructions
  1. Cream the butter and cream cheese together
  2. Add the sugar and mix until light and fluffy
  3. Add the eggs one at a time while mixing
  4. Add the vanilla and salt
  5. Add the flour one cup at a time while mixing
  6. Butter and flour a bunt pan
  7. Pour batter into prepared bunt
  8. Bake on 325 for 1 hour 15 minutes.
  9. Remove from oven, let cool 5 minutes and transfer to wile rack to cool completely
  10. Slice and enjoy

Reader Interactions

Comments

  1. Looks good fuzzy…gonna try it soon…I sometimes like it plain and sometimes I like to put strawberries on it, like a strawberry shortcake…

    • Thanks for the comment Sue. The strawberry sauces I made with this one is pretty good too. I forgot to shoot picture of how to make the sauces. I’ll have to get right on that. OOO AAA FM

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