Pound cake is a classic dessert that is easy and delicious. The secret to achieving the perfect pound cake lies in striking a balance between its density, softness, butteriness, and moistness. To accomplish this task, cream cheese and sour cream are incorporated to add moisture, vanilla and almond extract highlight the cake’s nuanced flavors, butter adds richness and density, and cake flour lightens the crumb. The result is a delightful pound cake that pairs exceptionally well with whipped cream and fresh berries.
Ingredients You’ll Need & Why It Works:
Cake Flour: Cake flour is ideal for this recipe because it has lower protein levels, usually around 7-9%. Since this cake is already dense, the low protein content in cake flour helps to achieve a lighter and fluffier texture while still providing the necessary structure. I don’t suggest swapping cake flour with all-purpose flour since it has higher protein levels between 12% and 14%. This would result in an even denser and heavier cake.
Baking Powder: Baking powder comprises of a base, sodium bicarbonate, and at least one acid, typically monocalcium phosphate (MCP). During the first few minutes of mixing the batter, the fast-acting acid (MCP) is converted to a slow-acting acid, such as dicalcium phosphate (DCP). The baking powder gets its second rise from the slow-acting acid (DCP), which activates at high temperatures. This typically occurs at temperatures over 150ºF, but in this case, it’s 350℉. The chemical reaction produces carbon dioxide, which is crucial for the pound cake to rise higher and taller.
Salt: Adding a small amount of salt to your cake batter adds depth and complexity while also helping to balance it out.
Unsalted Butter: Butter is an essential ingredient that creates the base of every delightful buttery pound cake. Using real butter instead of margarine is important because, during the creaming process, when sugar and butter are beaten to incorporate air, it’s integral to the final product. This air is then further trapped by the gluten and eggs during baking, resulting in a light and airy crumb. Additionally, the rich flavor of the butter greatly enhances the overall taste of the cake.
Cream Cheese: Cream cheese contains approximately 55% water; the remaining 45% is fat. This water contributes to the cake’s moisture through steam during baking, resulting in a tender and moist crumb. The fat in cream cheese adds richness to the cake. For optimal results, use full-fat cream cheese in block form.
Granulated Sugar: Granulated sugar is essential in this recipe for several reasons. The size of the sugar granules is vital in determining the amount of air that will be incorporated into the cake batter. The larger the granules, the more air is incorporated, resulting in a more aerated batter. This aeration is achieved by beating butter with sugar, which cuts into the butter’s fat, creating air pockets and aiding in its rise. Additionally, granulated sugar adds sweetness to the final product, enriching the overall taste of the cake.
Sour Cream: Sour cream contains about 74% water content and is classified as a high-acid ingredient, with an acidity level of 4.5. The water in sour cream contributes moisture to the pound cake by creating steam during baking. Additionally, the acid in sour cream, when combined with baking powder, aids in the leavening of the cake, resulting in its fluffy and light texture.
Eggs: Egg yolks contain a high amount of lecithin, a natural emulsifier that effectively combines liquids and fats together in this pound cake. Additionally, the protein in egg whites creates a flexible network that captures water and other liquids, imparting structure to the cake. Thus, once baked, this pound cake yields a richer flavor, stable structure, and tender crumb.
Vanilla Extract: Vanilla extract provides a high-quality, consistent flavor while also helping to balance and enrich the other flavor elements in the pound cake.
Almond Extract: Almond extract is a wonderful addition to this pound cake. It provides a delightful flavor that can be enjoyed on its own or paired with whipped cream and berries.
Tips For Making Cream Cheese Pound Cake:
Generously Grease Pan — Thoroughly coat the Charlotte pan or a pan with a 6-cup capacity with butter. Be sure to cover the sides and the inside crevices of the pan. This technique will facilitate the easy removal of the cake after it has been allowed to cool for 45 minutes.
Room Temperature Ingredients — Before making this pound cake, it is essential to bring all the ingredients to room temperature. This allows the batter to be whipped more effectively, incorporating the maximum amount of air and yielding a lighter and fluffier texture.
Don’t Over-Mix the Batter — While pound cakes are intended to have a dense texture, retaining a soft and tender crumb is still essential. Over-mixing the batter can lead to the development of gluten in the flour, resulting in a hard and dense cake. So, stop mixing the batter once streaks of flour are no longer visible.
Tent Cake — The top of the cake will turn golden brown once it’s almost done baking. To prevent it from browning too much, you can tent or cover the top of the cake with foil.
Cool The Cake — Allowing the cake sufficient time to cool for at least 40-45 minutes ensures the pound cake will easily come out of the pan without any breakage.
Storing Instructions For Cream Cheese Pound Cake:
Leftover pound cake can be kept fresh for up to a week when covered and stored in the refrigerator. When you’re ready to enjoy a slice or two, microwave the slices for 10-15 seconds.
Can you Freeze Pound Cake?
Absolutely! This pound cake is perfect for freezing. Once the cake has cooled completely, wrap it tightly in plastic wrap, followed by a layer of foil. You can freeze it for up to 3 months. For defrosting, transfer the cake to the fridge and allow it to thaw completely before slicing and serving.
Recipe Notes:
I used a Nordic Ware Charlotte pan. The pan exterior is 8.7 inches in diameter and 2.3 inches in height. The pan capacity holds 6 cups (1.4 liters).
Cream Cheese Pound Cake
Equipment
- Stand mixer
- Charlotte cake pan or a 6 cup capacity pan
Ingredients
- 275 g cake flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (227g) unsalted butter room temperature
- 4 oz cream cheese room temperature
- 75 g sour cream room temperature
- 3 large eggs room temperature
- 275 g granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- berries of choice optional
- whipped cream optional
Instructions
- Preheat the oven to 350°F. Generously grease a Charlotte cake pan or a similar 6-cup capacity pan. In a mixing bowl, whisk together cake flour, baking powder, and salt. Set both aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together at medium-high speed until smooth, about 2 minutes. Remember to scrape the bowl's sides and bottom to ensure thorough mixing. Next, add the sugar and beat at medium speed until it becomes light and fluffy about 2 minutes. Next, add the sour cream, vanilla, and almond extract and beat until they are just combined.
- On a low speed, gently beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Scrape the bowl's sides and bottom once more to ensure the batter is well-mixed.
- Add flour. Mix until just combined, ensuring no large streaks of flour are visible.
- Pour the cake batter into the greased charlotte pan. Use an offset or a small spoon to smooth out the batter, ensuring the batter evenly covers all corners of the pan. Bake the cake for approximately 1 hour.
- The cake is finished once it is golden brown, and when you insert a toothpick, it comes out clean. Allow the cake to cool for at least 45 minutes before inverting it onto a plate.
- Once the cake has cooled, carefully invert it upside down onto a plate and gently shake the pan back and forth. The cake should easily release from the pan onto the plate. You can enjoy the pound cake as is or with a generous dollop of whipped cream and a handful of fresh berries.
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