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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 is dense, moist, and buttery with a fine, tender crumb. The addition of cream cheese gives it a subtle tang and a velvety texture that melts in your mouth.

Ingredients

Scale
  • 1 1/2 cups (192g) all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick / 113g) unsalted butter, softened to room temperature (65-68°F / 18-20°C)
  • 4 ounces (113g) full-fat cream cheese, softened to room temperature
  • 1 1/4 cups (250g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) whole milk, at room temperature
  • For the glaze (optional): 1/2 cup (60g) powdered sugar, sifted, plus 1-2 tablespoons (15-30ml) whole milk

Instructions

  1. Center a rack in the oven and preheat to 325°F (163°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then dust with flour, tapping out excess. This prevents sticking and ensures a clean release.
  2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon kosher salt. Set aside. Combining dry ingredients evenly distributes the leavener and salt.
  3. In a large bowl, using a hand mixer fitted with beaters or a stand mixer with paddle attachment, beat 1/2 cup softened unsalted butter and 4 ounces softened cream cheese on medium speed until smooth, about 2 minutes. Scrape down the bowl once.
  4. Add 1 1/4 cups granulated sugar and beat on medium-high until light and fluffy, 3-4 minutes. This incorporates air that helps the cake rise and creates a tender crumb. Scrape the bowl again.
  5. Add 2 large eggs one at a time, beating on medium for 30 seconds after each until fully incorporated. Add 1 teaspoon vanilla extract and beat until blended, about 15 seconds. The batter should look smooth and creamy.
  6. With the mixer on low speed, add the flour mixture in three additions, alternating with 1/4 cup whole milk in two additions, beginning and ending with flour. Mix just until each addition disappears — overmixing develops gluten and makes the cake tough.
  7. Pour the batter into the prepared loaf pan and spread evenly with a rubber spatula. Tap the pan gently on the counter twice to release any air bubbles. The batter will be thick and slightly shiny.
  8. Bake for 65-75 minutes, until the top is deep golden brown and a wooden skewer inserted into the center comes out clean or with a few moist crumbs. Internal temperature should read 210°F (99°C) when tested with an instant-read thermometer.
  9. Remove the pan from the oven and place on a wire cooling rack. Let the cake cool in the pan for 15 minutes — this allows the structure to set without steaming. Then invert onto the rack to cool completely, about 1 hour.
  10. For the glaze: In a small bowl, whisk 1/2 cup sifted powdered sugar with 1 tablespoon whole milk until smooth. Add remaining milk 1 teaspoon at a time until you reach a thick but pourable consistency. Drizzle over the cooled cake and let set for 10 minutes before slicing.

Notes

Store the pound cake tightly wrapped in plastic wrap at room temperature for up to 4 days, or refrigerate for up to 10 days. For longer storage, wrap in plastic wrap then foil and freeze for up to 3 months; thaw overnight in the refrigerator before serving. To serve after refrigeration, microwave individual slices on 50% power for 15-20 seconds, or let come to room temperature for 30 minutes.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cream-cheese-pound-cake/