Martha Stewart Cream Cheese Pound Cake​

This easy and delicious Cream Cheese Pound Cake from Martha Stewart is the perfect treat for any occasion. With a creamy, buttery texture and a hint of vanilla, it’s a simple yet indulgent dessert. You can easily make it with common ingredients, and it’s sure to impress with its golden, moist crumb!

Ingredients Needed:

• 1 ½ cups (3 sticks) unsalted butter, room temperature
• 1 bar (8 ounces) cream cheese, room temperature
• 3 cups sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons salt
• Nonstick cooking spray

How To Make Cream Cheese Pound Cake​?

1. Preheat oven and cream butter and cream cheese: Preheat oven to 350°F (175°C). With an electric mixer, beat butter and cream cheese until smooth.
2. Add sugar and beat: Add sugar and beat until light and fluffy, about 5 minutes.
3. Add eggs: Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
4. Add flour and salt: With mixer on low, add flour and salt in two additions, beating until just combined.
5. Prep pans and divide batter between them: Generously coat two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans (1 1/2 quarts or 1.5L each) with cooking spray; immediately pour in batter (the pan will seem full). Tap pans on the work surface to eliminate any large air bubbles.
6. Bake: Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes.
7. Cool: Cool in the pans for 10 minutes. Turn out the cakes and cool completely, top sides up, on a wire rack.

Recipe Tips:

• Room Temperature Ingredients: Make sure the butter and cream cheese are at room temperature before mixing. This helps create a smooth batter and a lighter cake texture.
• Don’t Overmix the Batter: When adding the flour, mix just until combined. Overmixing can make the cake dense and heavy.
• Use Light-Colored Pans: Light-colored loaf pans help the cake bake evenly and prevent it from browning too quickly.
• Check for Doneness: Test the cake with a toothpick inserted into the center. It should come out almost clean, not wet, to ensure the cake is fully baked.
• Let It Cool Properly: Allow the cake to cool in the pan for 10 minutes before turning it out. This helps it set and prevents it from breaking.

How To Store Cream Cheese Pound Cake​?

• Refrigerate: Let the leftover cream cheese pound cake cool completely to room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to 1 week.
• Freeze: To freeze, wrap the cake in plastic wrap and place it in a freezer-safe bag or container. It will stay good for up to 3 months. To thaw, leave it in the fridge overnight or at room temperature for a few hours before serving.

Nutrition Facts

Serving Size: 1 slice (86g)

• Calories: 324
• Total Fat: 19g
• Saturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 75mg
• Sodium: 290mg
• Total Carbohydrate: 46g
• Dietary Fiber: 0g
• Sugars: 25g
• Protein: 4g
• Vitamin A: 750 IU
• Calcium: 20mg
• Iron: 2mg

Check out More Recipes:

• Martha Stewart Banana Bread​ Loaf
• Martha Stewart Pumpkin Pancakes​
• Martha Stewart Pumpkin Pie Recipe​
• Martha Stewart Peach Cobbler​ Recipe
• Martha Stewart Cornbread​