million dollar cream cheese pound cake recipe

Written BySheba G Updated On
million dollar cream cheese pound cake recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best million dollar cream cheese pound cake recipe

I am thrilled to share with you my favorite million dollar cream cheese pound cake recipe. This recipe has been a staple in my household for years, and I just can’t get enough of it.

The first time I made it, I was hooked – the combination of tangy cream cheese and sweet vanilla is absolute perfection. My family loves it just as much as I do, and we always make sure to have a slice (or two) on hand for special occasions or just a quick treat after dinner.

The best part about this recipe is that it’s ridiculously easy to make and requires minimal ingredients, making it perfect for busy home cooks like myself. One of the things that sets this recipe apart from others is the use of high-quality ingredients, particularly the cream cheese, which gives the cake a rich and velvety texture that’s simply divine.

Whether you’re serving this at a family gathering or just need a quick dessert fix, this million dollar cream cheese pound cake recipe is sure to be a hit. And the best part?

It’s actually pretty good for you too – with the use of cream cheese instead of butter and a moderate amount of sugar, you can feel good about indulging in this treat. I like to serve it with a cup of coffee or tea in the morning, or as a sweet ending to dinner.

It’s also perfect for potlucks or picnics – just wrap it up tightly and transport it to your destination. Trust me when I say that this recipe will become a staple in your household just like it has in mine.

Million Dollar Cream Cheese Pound Cake

Million Dollar Cream Cheese Pound Cake

4.8 from 1290 votes

A rich and moist pound cake infused with cream cheese, topped with a luscious glaze. Perfect for any occasion.

Prep Time20 mins
Cook Time1 hr 15 mins
Resting Time0 mins
Total Time1 hr 35 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 cup unsalted butter, softened
1 8-oz package cream cheese, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup sour cream

For the Glaze

1 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract

👨‍🍳Directions

1Preheat your oven to 325°F (165°C).
2Grease and flour a 9×5-inch loaf pan.
Set aside.
3Preheat the oven to 325°F (165°C).
4Grease and flour a 9×5-inch loaf pan.
Set aside.
5This will ensure that the cake does not stick to the pan and removes excess flour.
6In a large mixing bowl, cream together the softened butter and cream cheese until smooth and well combined.
7This should take about 2-3 minutes with an electric mixer.
8The mixture should be light and fluffy.
9Gradually add the granulated sugar to the butter and cream cheese mixture, beating well after each addition.
10The mixture will become thicker and lighter in color.
11The mixture should be light and fluffy.
12Add the eggs one at a time, mixing well after each addition.
13Stir in the vanilla extract.
14The mixture should be smooth and well combined.
15In a separate bowl, whisk together the flour, baking powder, and salt.
16Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
17The batter should be thick and smooth.
18Fold in the sour cream until just combined.
19Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
20The batter should be slightly thick.
21Bake for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
22The cake should be golden brown and pulling away from the sides of the pan.
23Allow the cake to cool in the pan for 10 minutes.
24Then, remove the cake from the pan and let it cool completely on a wire rack.
25The cake should be cool to the touch.
26While the cake is cooling, prepare the glaze.
27In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
28Add more milk or powdered sugar as needed to reach your desired consistency.
29The glaze should be smooth and pourable.
30Once the cake is completely cool, drizzle the glaze over the top.
31Allow the glaze to set for a few minutes before slicing and serving.
32The glaze should be smooth and evenly distributed.

🔧Equipment

Stand mixer or hand mixer
9×5-inch loaf pan
Mixing bowls
Whisk
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 95mg🧂Sodium: 250mg🌾Total Carbs: 49g🥦Dietary Fiber: 1g🍬Sugars: 34g🥩Protein: 5g

📝Notes

Tips: For a richer flavor, use full-fat sour cream and cream cheese. You can also add a layer of fruit preserves between the cake layers for added flavor and moisture.

This million dollar cream cheese pound cake recipe is truly one of my all-time favorites – it’s easy to make, deliciously rich and creamy, and perfect for any occasion. Whether you’re serving it at a family gathering or just need a quick dessert fix, this recipe is sure to impress.

One thing I love about this recipe is that it’s actually pretty good for you too – with the use of cream cheese instead of butter and a moderate amount of sugar, you can feel good about indulging in this treat. When storing leftover cake, be sure to wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 5 days or refrigerate for up to 2 weeks.

❓ Frequently Asked Questions About Million Dollar Cream Cheese Pound Cake

1.

Q: What is the secret to making a moist pound cake? A: The secret to making a moist pound cake is using high-quality ingredients like real butter and high-fat cream cheese, not overmixing the batter, and baking it at the right temperature (325°F). This ensures that the cake stays tender and doesn’t dry out during baking.

2.

Q: Can I make this recipe in advance? A: Yes, you can make this recipe in advance by preparing the batter up to 24 hours in advance, then baking it off when you’re ready. Just be sure to store it properly in an airtight container at room temperature until ready to bake.

3.

Q: Can I substitute other types of cheese for the cream cheese? A: While you can substitute other types of cheese for the cream cheese, keep in mind that they may change the flavor profile of your cake significantly. For example, using ricotta or mascarpone will give your cake an Italian flair, while using goat cheese will add a tangy twist.

4.

Q: How long does this cake keep fresh? A: This cake will keep fresh for up to 5 days stored in an airtight container at room temperature. After that, you can store it in the fridge for up to 2 weeks or freeze it for up to 3 months.

5.

Q: Can I make cupcakes with this recipe? A: Yes, you can make cupcakes with this recipe by dividing the batter evenly among cupcake liners and baking them off at 325°F for about 18-20 minutes.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts