Martha Stewart Cream Cheese Pound Cake

This Martha Stewart Cream Cheese Pound Cake is a dense and buttery recipe, which uses cream cheese and plenty of butter. It’s a classic, foolproof recipe, ready in about 1 hour and 40 minutes.

Martha Stewart Cream Cheese Pound Cake Ingredients

• 3 sticks unsalted butter, room temperature, plus more for pans
• 3 cups unbleached all-purpose flour
• 1 teaspoon kosher salt
• 8 ounces cream cheese, room temperature
• 2 cups sugar
• 6 large eggs
• 2 teaspoons pure vanilla extract

How To Make Martha Stewart Cream Cheese Pound Cake

1. Prep oven and pans: Preheat oven to 350°F. Butter two 9-by-5-inch loaf pans and line with parchment, leaving a 2-inch overhang.
2. Mix dry ingredients: Sift together flour and salt in a medium bowl.
3. Cream butter and cream cheese: In a stand mixer with paddle attachment, beat butter and cream cheese on medium speed until smooth, about 2 minutes.
4. Add sugar: Gradually add sugar while mixing. Increase speed to high and beat until light and airy, 4 to 5 minutes.
5. Incorporate eggs and vanilla: Add eggs one at a time, mixing well after each addition. Beat in vanilla extract.
6. Add flour mixture: Gradually mix in the sifted flour mixture, beating just until combined.
7. Fill pans: Divide the batter between prepared loaf pans. Use an offset spatula to slightly mound the batter in the center of each pan.
8. Bake the cakes: Bake for 70 to 85 minutes, or until tops are golden and a tester comes out clean.
9. Cool and serve: Let cakes cool in pans for 20 minutes. Then invert onto a wire rack and cool completely.

Recipe Tips

• Can I use salted butter? You can, but reduce added salt to balance the flavor.
• Why mound the batter in the center? This encourages an even, domed rise during baking.
• Can I bake in a Bundt pan? Yes, use a well-buttered Bundt pan and adjust baking time as needed.
• How to store pound cake? Wrap tightly and keep at room temperature for a few days or refrigerate for longer.
• Can I freeze cream cheese pound cake? Yes, it freezes very well. Wrap in plastic and foil before freezing.

What To Serve With Cream Cheese Pound Cake

This moist, rich loaf is delicious on its own or with:

• Fresh berries
• Whipped cream
• Lemon curd
• Vanilla ice cream
• A cup of hot coffee or tea

How To Store Cream Cheese Pound Cake

Room Temperature: Wrap in plastic wrap and store in an airtight container for up to 3 days.

Refrigerate: Store in the fridge for up to 1 week.

Freeze: Wrap loaves tightly and freeze for up to 3 months. Thaw overnight in the fridge.

Cream Cheese Pound Cake Nutrition Facts

• Calories: 390
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 125mg
• Sodium: 200mg
• Carbohydrates: 35g
• Sugar: 20g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use low-fat cream cheese?
Full-fat is recommended for the best texture and richness.

Why is my pound cake dense?
It’s supposed to be rich, but make sure not to overmix once flour is added to avoid toughness.

Can I add lemon or almond flavoring?
Yes, substitute part of the vanilla extract with other extracts for flavor variation.

How can I tell when the cake is done?
The top should be golden and a tester should come out clean from the center.

Can I make this in one pan instead of two?
Use a larger loaf or Bundt pan, and extend the baking time as needed.

Try More Recipes:

• Martha Stewart Cream Cheese Cake
• Martha Stewart Whipped Cream Cake
• Martha Stewart Cranberry Skillet Cake