Cream Cheese Pound Cake
This delicious cream cheese pound cake has a soft and thick texture with a crunchy crust
Yield: 12
Ingredients
- 3 cups all-purpose flour (fluffed, spooned and leveled)
- 1 (8 ounce) package cream cheese, softened
- 1 pound (4 sticks) unsalted butter, softened
- 1/2 teaspoon salt
- 2 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 cup lemon juice
- 1 (3.4 ounce) box vanilla instant pudding mix
Instructions
- Preheat oven to 325°F.
- Measure flour into a medium bowl and set aside.
- Using a stand mixer or electric hand mixer, blend butter, cream cheese, and salt together in a large bowl. Blend on medium speed for 5 minutes until mixture is smooth and becomes fluffier. Turn off mixer and scrape down paddle and sides of bowl.
- Turn mixer on medium-low and slowly sprinkle in the granulated sugar and brown sugar. Once sugar has incorporated, turn mixer up to medium speed and blend for 5 minutes. Stop and scrape down the bowl, then blend another 5 minutes on medium speed. Stop mixer and scrape down bowl.
- On low speed, add eggs one at a time, letting each yoke disappear before adding the next egg. Turn off mixer as soon as eggs have incorporated.
- Whisk the previously measured flour to incorporate air. Then, with mixer on low speed, add one-third of the flour at a time to the batter. Mix each addition of flour for about 30 seconds. Stop mixer and scrape down bowl.
- Sprinkle pudding mix into the batter then blend for 30 seconds on low speed. Stop mixer and scrape down bowl.
- Add vanilla extract and turn mixer on low speed. While mixer is going, slowly add lemon juice and blend until just incorporated. Increase speed to medium and mix for another 10 seconds to bring everything together. Stop mixer.
- Scrape down the paddle and sides of bowl. Use a large spoon or rubber spatula to stir the batter a couple times by hand, making sure to scrape the bottom of the bowl so there won't be any lumps. Just do 2 or 3 rotations, do not overmix the batter!
- Butter and flour a large bundt or tube pan that can hold at least 12 cups. Add batter and spread evenly around the pan. Tap the bottom of the pan on the counter a few times to remove air bubbles.
- Bake in preheated oven on the middle rack. Make sure there is enough space between racks for the cake to rise. Bake for 1 hour and 15-30 minutes, until toothpick or knife inserted in the middle of the cake comes out clean.*
- Remove from oven and cool in the pan for at least 30 minutes. Then, invert onto a serving dish and allow cake to finish cooling before cutting. Makes 12-14 servings.
Notes
*Do NOT open the oven before 1 hour has passed because it can cause your cake to sink in the center. Keep a close eye on the cake after 1 hour 15 minutes. If it is browning too fast, loosely tent it with aluminum foil.
Note – Calorie counts are only an estimate and will vary based on the ingredients you use