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Pioneer Woman Cream Cheese Pound Cake

Pioneer Woman Cream Cheese Pound Cake - recipe card
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This classic cream cheese pound cake boasts a velvety, dense crumb with a tender, buttery richness and a subtle tang from the cream cheese. The golden-brown crust gives way to a moist, fine-textured interior that melts on the tongue, perfect for slicing and serving with fresh berries or a dusting of powdered sugar.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 4 ounces (113g) full-fat cream cheese, softened to room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature

Instructions

  1. Preheat the oven to 325°F (163°C). Grease a 9×5-inch loaf pan with butter and dust with flour, tapping out the excess; this ensures the cake releases cleanly without sticking.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Whisking aerates the flour and evenly distributes the leavening and salt, ensuring a consistent rise.
  3. In a large mixing bowl, beat the softened butter and cream cheese together with an electric mixer on medium speed until smooth, pale, and fluffy, about 2 minutes. The mixture should be light and free of lumps.
  4. Gradually add the granulated sugar to the butter-cream cheese mixture, beating on medium-high speed until light and fluffy, about 3 minutes. This creaming step incorporates air for a tender crumb.
  5. Beat in the vanilla extract until combined. Add the eggs one at a time, beating well after each addition for about 30 seconds per egg; the batter should look glossy and smooth. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure even mixing.
  6. Reduce the mixer speed to low and add the flour mixture in three additions, mixing just until the flour disappears after each addition. Overmixing at this stage develops gluten, resulting in a tough cake.
  7. Use a rubber spatula to give the batter a final fold, scraping the bottom of the bowl to ensure no hidden pockets of flour remain. The batter should be thick, smooth, and slightly glossy.
  8. Pour the batter into the prepared loaf pan and spread it into an even layer with the spatula, smoothing the top. Gently tap the pan on the counter a few times to release any air bubbles.
  9. Bake in the preheated oven for 60 to 70 minutes, or until the top is deep golden brown, a toothpick inserted into the center comes out clean or with a few moist crumbs, and the cake begins to pull away from the sides of the pan. Do not open the oven door during the first 45 minutes of baking to avoid collapse.
  10. Remove the pan from the oven and place on a wire rack. Let the cake cool in the pan for 20 minutes; this allows the structure to set before unmolding. Then run a thin knife around the edges and invert onto the rack to cool completely, about 1 hour.
  11. Slice the cooled cake with a serrated knife using a gentle sawing motion to avoid crushing the tender crumb. Serve as is or with whipped cream and fresh berries.

Notes

Store leftover pound cake tightly wrapped in plastic wrap at room temperature for up to 4 days, or refrigerate for up to 1 week. To freeze, wrap the cooled cake in plastic wrap then heavy-duty foil; freeze for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature to serve. For best texture, warm slices in a 300°F (150°C) oven for 5-7 minutes before serving.

Nutrition

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