Luscious Cream Cheese Pound Cake III: A Decadent Delight

Cream cheese pound cake is a timeless classic, renowned for its incredibly moist texture and rich, tangy flavor. This recipe, dubbed “Cream Cheese Pound Cake III,” builds upon the foundation of traditional recipes, incorporating subtle refinements to elevate the cake to a new level of deliciousness. Get ready to experience a pound cake that’s not just good, but truly exceptional. This recipe is designed to be easy to follow, even for beginner bakers, while consistently delivering outstanding results.

## Why This Recipe Works

There are countless variations of cream cheese pound cake, but this one stands out for a few key reasons:

* **Cream Cheese Abundance:** The generous amount of cream cheese ensures a supremely moist and tender crumb.
* **Strategic Mixing:** The order in which ingredients are added is crucial for developing the right texture. Creaming the butter and cream cheese together properly incorporates air, leading to a lighter cake.
* **Slow and Steady Baking:** Baking at a lower temperature for a longer period prevents the cake from drying out and ensures even cooking.
* **Flavor Enhancers:** A touch of vanilla extract and almond extract (optional) adds depth and complexity to the flavor profile.

## Ingredients You’ll Need

Before you begin, gather the following ingredients. Using high-quality ingredients will make a significant difference in the final result.

* **3 cups (360g) all-purpose flour:** Provides structure to the cake. Make sure to measure accurately using the spoon and level method.
* **3 cups (600g) granulated sugar:** Adds sweetness and contributes to the cake’s tenderness.
* **8 ounces (226g) cream cheese, softened:** The star of the show! Use full-fat cream cheese for the best flavor and texture. Allow it to come to room temperature for easier creaming.
* **1 cup (2 sticks or 226g) unsalted butter, softened:** Adds richness and helps create a tender crumb. Ensure it’s properly softened but not melted.
* **6 large eggs:** Bind the ingredients together and add richness and moisture.
* **1 teaspoon vanilla extract:** Enhances the overall flavor of the cake.
* **½ teaspoon almond extract (optional):** Adds a subtle nutty aroma and flavor. If you’re not a fan of almond extract, you can omit it.
* **¼ teaspoon salt:** Balances the sweetness and enhances the other flavors.
* **1 cup (240ml) whole milk:** Adds moisture and helps create a smooth batter.

## Equipment

* **Bundt pan or tube pan:** A 10-inch Bundt pan or a tube pan is recommended. Make sure it’s well-greased and floured to prevent the cake from sticking.
* **Electric mixer (stand mixer or hand mixer):** Essential for creaming the butter and sugar and incorporating the ingredients evenly.
* **Large mixing bowl:** For combining the dry ingredients.
* **Measuring cups and spoons:** For accurate measurements.
* **Rubber spatula:** For scraping down the sides of the bowl and folding in the dry ingredients.
* **Wire rack:** For cooling the cake.

## Step-by-Step Instructions

Now, let’s get baking! Follow these detailed instructions carefully for a perfect cream cheese pound cake every time.

### Step 1: Prepare the Pan

Thoroughly grease and flour your Bundt pan or tube pan. This is a crucial step to prevent the cake from sticking. Use shortening or baking spray for greasing, ensuring you reach all the nooks and crannies. Then, dust the pan with flour, tapping out any excess.

Alternatively, you can use a baking spray that contains flour, such as Baker’s Joy.

### Step 2: Cream the Butter and Cream Cheese

In a large mixing bowl, cream together the softened butter and cream cheese until light and fluffy. This process is essential for incorporating air into the batter, which will result in a lighter and more tender cake. Use an electric mixer (stand mixer or hand mixer) and beat on medium speed for about 3-5 minutes, or until the mixture is pale and fluffy.

Scrape down the sides of the bowl occasionally to ensure even mixing.

### Step 3: Add the Sugar

Gradually add the granulated sugar to the creamed butter and cream cheese mixture, beating on medium speed until well combined. Continue beating for another 2-3 minutes until the mixture is light and airy.

### Step 4: Incorporate the Eggs

Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This will help prevent the batter from curdling.

If the batter appears to curdle slightly, don’t worry. It will come together when you add the dry ingredients.

### Step 5: Add the Extracts

Stir in the vanilla extract and almond extract (if using). Mix until just combined.

### Step 6: Combine the Dry Ingredients

In a separate large mixing bowl, whisk together the all-purpose flour and salt. This ensures that the salt is evenly distributed throughout the flour.

### Step 7: Alternate Adding Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Add about one-third of the dry ingredients to the wet ingredients and mix on low speed until just combined. Then, add half of the milk and mix until just combined. Repeat with another third of the dry ingredients, followed by the remaining milk, and finish with the remaining dry ingredients. Mix until just combined, being careful not to overmix.

Overmixing can develop the gluten in the flour, resulting in a tough cake.

### Step 8: Pour Batter Into Pan

Pour the batter into the prepared Bundt pan or tube pan, spreading it evenly.

### Step 9: Bake

Bake in a preheated oven at 325°F (160°C) for 75-85 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 75 minutes.

### Step 10: Cool the Cake

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This allows the cake to firm up slightly, making it easier to remove from the pan without breaking.

### Step 11: Glaze (Optional)

While the cake is cooling, you can prepare a simple glaze to drizzle over the top. A classic glaze is made with powdered sugar and milk. Whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk until smooth. Add a touch of vanilla extract for extra flavor.

Drizzle the glaze over the cooled cake. You can also add sprinkles or other decorations.

## Tips for Success

* **Use Room Temperature Ingredients:** Softened butter and cream cheese blend more easily, creating a smoother batter. Room temperature eggs emulsify better, contributing to a lighter texture. Take the butter, cream cheese, and eggs out of the refrigerator at least an hour before baking.
* **Measure Accurately:** Accurate measurements are crucial for consistent results. Use measuring cups and spoons specifically designed for baking. Spoon the flour into the measuring cup and level it off with a straight edge. Avoid scooping the flour directly from the bag, as this can compact it and lead to using too much.
* **Don’t Overmix:** Overmixing the batter develops the gluten in the flour, resulting in a tough cake. Mix until the ingredients are just combined.
* **Check for Doneness:** Use a wooden skewer or toothpick to check for doneness. Insert it into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is done. If it comes out with wet batter, continue baking for a few more minutes and check again.
* **Cool Completely:** Allow the cake to cool completely before glazing or serving. This will prevent the glaze from melting and ensure that the cake holds its shape.
* **Prevent Sticking:** Greasing and flouring the pan thoroughly is essential to prevent the cake from sticking. Pay close attention to the nooks and crannies of the Bundt pan.
* **Adjust Baking Time:** Ovens vary, so adjust the baking time as needed. Start checking for doneness around 75 minutes.

## Variations

This recipe is a great base for experimentation. Here are a few variations you can try:

* **Lemon Cream Cheese Pound Cake:** Add the zest of one lemon to the batter for a bright, citrusy flavor. You can also add a tablespoon of lemon juice.
* **Chocolate Cream Cheese Pound Cake:** Add ½ cup of unsweetened cocoa powder to the dry ingredients. You may need to add a little more milk to compensate for the added dryness.
* **Marble Cream Cheese Pound Cake:** Divide the batter in half. Add melted chocolate to one half and leave the other half plain. Swirl the two batters together in the Bundt pan.
* **Pecan Cream Cheese Pound Cake:** Add 1 cup of chopped pecans to the batter for a nutty flavor and texture.
* **Blueberry Cream Cheese Pound Cake:** Gently fold in 1 cup of fresh blueberries to the batter before baking.

## Serving Suggestions

Cream cheese pound cake is delicious on its own, but it’s also great served with:

* **Fresh fruit:** Berries, peaches, or whipped cream
* **Whipped cream:** A dollop of freshly whipped cream adds a touch of elegance.
* **Ice cream:** A scoop of vanilla or strawberry ice cream is a perfect complement.
* **Coffee or tea:** A slice of cream cheese pound cake is a delightful accompaniment to your morning coffee or afternoon tea.

## Storage Instructions

Store leftover cream cheese pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the cake for longer storage. Wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe bag. Thaw in the refrigerator overnight before serving.

## Nutritional Information (Approximate per slice)

*Calories: 450-550 (depending on slice size and glaze)
*Fat: 25-35g
*Saturated Fat: 15-20g
*Cholesterol: 150-200mg
*Sodium: 150-250mg
*Carbohydrates: 50-60g
*Sugar: 40-50g
*Protein: 5-7g

## Cream Cheese Pound Cake III Recipe Card

**Prep Time:** 20 minutes
**Bake Time:** 75-85 minutes
**Cooling Time:** 1 hour
**Total Time:** Approximately 2 hours 30 minutes
**Yield:** 12-16 servings

**Ingredients:**

* 3 cups (360g) all-purpose flour
* 3 cups (600g) granulated sugar
* 8 ounces (226g) cream cheese, softened
* 1 cup (2 sticks or 226g) unsalted butter, softened
* 6 large eggs
* 1 teaspoon vanilla extract
* ½ teaspoon almond extract (optional)
* ¼ teaspoon salt
* 1 cup (240ml) whole milk

**Instructions:**

1. Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or tube pan.
2. In a large mixing bowl, cream together the softened butter and cream cheese until light and fluffy.
3. Gradually add the granulated sugar, beating until well combined.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract and almond extract (if using).
6. In a separate large mixing bowl, whisk together the all-purpose flour and salt.
7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
8. Pour the batter into the prepared Bundt pan or tube pan, spreading it evenly.
9. Bake for 75-85 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
11. Prepare a glaze (optional) by whisking together 1 cup of powdered sugar with 2-3 tablespoons of milk until smooth. Add a touch of vanilla extract for extra flavor.
12. Drizzle the glaze over the cooled cake.

## Conclusion

This Cream Cheese Pound Cake III recipe is more than just a cake; it’s an experience. The moist, tender crumb, the rich, tangy flavor, and the simple yet elegant presentation make it a perfect dessert for any occasion. Whether you’re baking for a special celebration or simply want to treat yourself, this pound cake is sure to impress. So, gather your ingredients, preheat your oven, and get ready to create a truly decadent delight. Enjoy!