Cream Cheese Pound Cake
I made cup cakes using a Cream Cheese Pound Cake recipe for the Gilmore Park Church community kitchen Christmas potluck. We always celebrate the last meeting of the year with a potluck party. We love to share what we learn from the kitchen in this time of celebration.
I made the Cream Cheese Pound Cake in cup cake form for easy sharing in a potluck party and also it takes shorter time to bake. In addition, I do not have a 4-quart tube pan as in the original recipe.
This is indeed a very rich cake. I love the nicely balance of sweet and salty taste of the cake. I find that portion control in very crucial during the holiday season. You can still enjoy the holiday food you love but just watch the portion size.
Ingredients
- 1 1/2 cups butter, softened (no substitution)
- 1 (8 oz) package cream cheese, softened
- 3 cups sugar
- 6 large eggs, room temperature
- 1 1/2 teaspoons vanilla (or almond extract)
- 3 cups all-purpose flour
- 2 teaspoons salt
Click on the link below for the instructions.
Instructions
Preheat the oven to 350F. Generously grease two 8″ x 4″ loaf pans, or a 4-quart tube pan or line 3 large muffin pans with 36 paper baking cups).
 Combine the flour and salt in a medium bowl and whisk to mix well. Set aside for later use. |
 In a large bowl, cream the butter and cream cheese until smooth. |
 Add the sugar, beat until light and fluffy with no sugar granules remain, about 5 to 7 minutes. |
 Add the eggs, one at a time, beating well after each addition. |
 Mix in vanilla. |
 With the mixer on low, add the flour and salt mixture in two additions. |
 Pour the batter in the prepared pans. Tap pans to eliminate any large air bubbles in the batter. |
 If you are baking in loaf pans or tube pan, bake for 60 to 75 minutes, or until a cake tester inserted into the cake comes out clean. You might need to add 5 more minutes of baking time for the tube pan. If you are using muffin tins, bake for 16 to 20 minutes, or until cakes tests done. If the tops begin to brown too quickly, tent loosely with aluminum foil.Rotate the pans half way the baking time for even baking. |
 Cool in pans for 10 minutes. Turn out the cakes, or remove the paper cup from the muffin tins, cool completely, with the tops up, on a wire rack. This cake does not need frosting as it is already so rich by itself. Enjoy. |
Categorized Under: Cakes
OOO! I’m going to have to try this!
What about the baking temperature?
Hi Kim, the temperature is 350F and it’s stated at the beginning of the instruction section.
Suanne
I’ve tried 2 times, one time in muffin tray and one time in cake tin, both also failed. The cake is risen. What could be the reason?
Sorry, should be “not risen”…
Hi Stephanie, sorry for the late reply as I’m kind of confused by your initial question. I must say that this cake does not rise a lot because there is no leavening in it (like baking soda or baking powder). The texture is still light and not as dense as muffin. Pound cake’s texture is more denser than chiffon cake or sponge cake.
Suanne
Dear Suanne,
Thanks for your reply. My 1st attempt in muffin tray, the cake rise initially then collapse later. The 2nd attempt which completely not risen at all and it is very damp and hard. My friend told me she was able to make it rise. Is there anything I need to take note on the beating part? (eg. speed, time, etc.) Or can I substitute the plain flour to self-rising flour?
Hi Stephanie, I have no problem baking it in muffin tin. I have not try baking in a cake pan though.
I suspect that your first attempt failure is due to over beating, especially the part where you add in the flour. You can try folding in the flour by hand instead of using the machine to mix in the flour.
I guess, you can substitute the all-purpose flour with self rising flour for better rising effect. I wish you success in your next attempt.
Suanne