Cream Cheese Pound Cake

Cream Cheese Pound Cake is a timeless dessert that combines the richness of cream cheese with the buttery texture of a traditional pound cake. This cake is perfect for any occasion, whether you’re serving it at a special event or enjoying a slice with a cup of coffee. With a slight hint of lemon and vanilla, this recipe creates a moist and flavorful cake that is both easy to make and delicious to eat.

Ingredients:

• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups butter, softened
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 3 cups sugar
• 6 eggs
• 1 teaspoon lemon extract
• 2 teaspoons vanilla extract

Directions:

1. Prepare the Batter:
   • In a large mixing bowl, cream the softened butter, cream cheese, and sugar together until the mixture is light and fluffy. This should take about 3-5 minutes. Add the eggs, one at a time, making sure to beat well after each addition. Mix in the vanilla and lemon extracts.
2. Combine the Dry Ingredients:
   • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, beating until everything is well blended.
3. Bake the Cake:
   • Preheat your oven to 325°F (160°C). Grease and flour a 10-inch fluted tube pan (Bundt pan). Pour the prepared batter into the pan and spread it evenly. Bake for 1-1/4 to 1-1/2 hours, or until a toothpick inserted into the center of the cake comes out clean.
4. Cool and Serve:
   • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once the cake has cooled, slice and serve.

Serving Tips:

• Serve the Cream Cheese Pound Cake with a dollop of whipped cream, a drizzle of caramel, or a side of fresh berries for an added burst of flavor.
• For an extra indulgent treat, you can also top the cake with a glaze made from powdered sugar and lemon juice, which complements the hint of lemon extract in the cake.
• This cake pairs beautifully with coffee or tea, making it perfect for dessert or even a sweet breakfast option.

Storage Tips:

• Refrigeration: Store the pound cake in an airtight container at room temperature for up to 3 days. If you prefer a longer shelf life, store it in the refrigerator for up to 1 week.
• Freezing: The pound cake freezes well. Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight or at room temperature for a few hours before serving.

Variations:

1. Lemon Cream Cheese Pound Cake: Increase the lemon flavor by adding 2 tablespoons of fresh lemon juice and the zest of one lemon to the batter. You can also drizzle a lemon glaze over the cake for extra zing.
2. Marble Cream Cheese Pound Cake: Create a marbled effect by swirling in 1/2 cup of melted chocolate or cocoa powder into half of the batter. Alternate scoops of plain and chocolate batter in the pan before baking.
3. Almond Cream Cheese Pound Cake: Replace the lemon extract with 1 teaspoon of almond extract for a nutty flavor. Top the cake with sliced almonds for added crunch.
4. Blueberry Cream Cheese Pound Cake: Fold 1 cup of fresh or frozen blueberries into the batter before baking. This adds a burst of juicy sweetness to each bite.
5. Chocolate Chip Cream Cheese Pound Cake: Mix 1 cup of mini chocolate chips into the batter for a rich, chocolatey variation. The chocolate chips pair wonderfully with the creaminess of the cake.
6. Coconut Cream Cheese Pound Cake: Add 1/2 cup of shredded coconut to the batter, and for extra flair, sprinkle toasted coconut on top after baking.
7. Orange Cream Cheese Pound Cake: Swap the lemon extract for orange extract or add orange zest for a citrusy twist. A light orange glaze made with powdered sugar and fresh orange juice makes a perfect topping.
8. Cinnamon Swirl Cream Cheese Pound Cake: Mix together 1/4 cup of sugar and 1 tablespoon of cinnamon. Swirl this mixture through the batter to create a cinnamon ribbon throughout the cake.
9. Gluten-Free Cream Cheese Pound Cake: Substitute the all-purpose flour with a gluten-free flour blend to create a delicious gluten-free version. Be sure to check that your baking powder is also gluten-free.
10. Strawberry Cream Cheese Pound Cake: Fold in 1 cup of diced fresh strawberries to the batter. Serve with strawberry syrup or whipped cream for a fresh, fruity touch.
11. Brown Sugar Cream Cheese Pound Cake: Replace 1 cup of granulated sugar with brown sugar for a deeper, caramel-like flavor in the cake.
12. Pumpkin Cream Cheese Pound Cake: Add 1/2 cup of pumpkin puree and 1 teaspoon of pumpkin spice to the batter for a seasonal twist. This adds moisture and a hint of fall flavors.
13. Banana Cream Cheese Pound Cake: Mash 2 ripe bananas and fold them into the batter. The bananas will add moisture and a subtle sweetness, perfect for banana lovers.
14. Pistachio Cream Cheese Pound Cake: Add 1/2 cup of finely chopped pistachios into the batter and use almond extract instead of lemon extract for a nutty, slightly sweet flavor.
15. Maple Cream Cheese Pound Cake: Replace the sugar with 1 cup of maple syrup and reduce the baking time slightly. The maple flavor complements the cream cheese beautifully.

FAQs:

1. Can I use low-fat cream cheese for this recipe?
   Yes, you can use low-fat cream cheese, but the cake may not be as rich and creamy as it would be with full-fat cream cheese.
2. Can I make this cake gluten-free?
   Yes, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the baking powder is also gluten-free.
3. How do I prevent the cake from sticking to the pan?
   Grease the pan thoroughly with butter or non-stick spray, and then dust it lightly with flour. This will help the cake release easily after baking.
4. Can I use a loaf pan instead of a Bundt pan?
   Yes, you can use two standard loaf pans instead of a Bundt pan. Just adjust the baking time as needed, checking for doneness with a toothpick around the 50-60 minute mark.
5. How do I know when the cake is done baking?
   Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If there’s batter on the toothpick, bake for a few more minutes.
6. Can I freeze the cake?
   Yes, Cream Cheese Pound Cake freezes well. Wrap the cake tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
7. Can I substitute the butter with oil?
   While butter adds richness to the cake, you can substitute it with an equal amount of vegetable oil for a different texture. The cake will be slightly more moist but less buttery in flavor.
8. Why did my cake sink in the middle?
   If the cake sinks, it might be due to overmixing the batter or opening the oven door too early. Ensure that the oven temperature is accurate and resist the urge to open the door until the cake has baked for at least 45 minutes.
9. Can I add fruits like berries to the batter?
   Yes, you can fold in berries like blueberries, raspberries, or diced strawberries. Lightly coat them in flour before adding to the batter to prevent them from sinking.
10. Can I make this cake without the lemon extract?
    Yes, if you don’t have lemon extract or prefer a more neutral flavor, you can simply leave it out or replace it with more vanilla extract.