I big puffy heart cream cheese pound cake. It’s the queen of pound cakes, in my humble opinion.
I mean, you can’t go wrong with pound cake. It’s fantastic. But once you add cream cheese!? Hello! It’s so fantastic I can’t even get over it. I absolutely love this recipe.
And, in future post news, it’s the delicious foundation of Dutch oven s’mores cake, too. Yum.
It seems to me like it’s one of the more forgiving when it comes to the adjustment to gluten-free flour, probably because of the relative density of pound cake. And, the best part is that, once you get hooked on pound cake, you can find or adapt just about any flavor.
My daughter’s absolute favorite birthday cake is Meyer lemon pound cake and I recently adapted that to be gluten-free, too (coming soon to the blog as well!).
My favorite is this recipe because it’s so versatile. You can top it with anything. I double this cream cheese pound cake recipe when I make it and cube up the second one to top with citrus curd for breakfast or snacks.
Right now I have a huge batch of slow cooker lemon curd that I made from the recipe in my cookbook, The Super Easy Vegetarian Slow Cooker Cookbook. So I plan to put that to good use!
You can also top this with whipped cream and berries, or eat it as-is because it’s so rich and flavorful. If you’re gluten-free and nervous about baking, pound cake is a great way to go.
My kids asked me why I call it pound cake. In case you’re curious, too, it originally weighed four pounds! And it called for a single pound of each of it’s four main ingredients—flour, butter, sugar and eggs.
That original cake is about twice the size of a completely filled standard loaf pan (so you know, if you double the recipe…you’ll be making the traditional pound cake amount, which makes me feel good about doubling it).
In France, the name of the pound cake is more specific to the ingredients themselves. It’s called quatre-quarts, aka four quarts, for the amount used of each of those primary ingredients.
Alas, once you throw in the cream cheese and such, the ratio is a bit different, but I assure you it is just as, if not more, delicious. I make this version with gluten-free flour. But, if you’re not gluten-free, you can use all-purpose.
Cream Cheese Pound Cake
Ingredients
1 1/2 cups butter, room temperature
8 ounces cream cheese, room temperature
2 cups sugar
1/3 cup sour cream
1 tablespoon vanilla
6 eggs, room temperature
350 grams gluten-free flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Method
Bring butter, cream cheese and eggs to room temperature.
Preheat oven to 325 degrees Fahrenheit.
Grease two 9×5 loaf pans.
Beat butter on high speed in a stand mixer with a paddle or with a handheld beater until smooth or creamy, about 2 minutes,
Add cream cheese and beat on high until smooth and combined, about 1 minute.
Add sugar and beat on high until combined, about 1 minute.
Add sour cream and vanilla and beat on high until combined.
Add eggs one at a time while beating on low speed.
Mix together gluten-free flour, baking powder and salt in a small bowl.
Add flour mixture to stand mixture and beat on medium until combined.
Pour batter into your loaf pans.
[Or change it up and bake your pound cake in 3-inch ramekins.]
Bake for 55 to 60 minutes at 325 degrees Fahrenheit.
Test with a toothpick.
Allow to cool inside the pan for at least 2 hours.
Remove the cream cheese pound cake from the pan and set on a wire rack to cool completely before cutting.
Serve or store refrigerated for up to a week.
Love pound cake? Try these yummy pound cakes, too: Lemon Ricotta Pound Cake and Peach and Plumcot Ricotta Pound Cake.
Love it? Pin it please!
Cream Cheese Pound Cake
I big puffy heart cream cheese pound cake. It's the queen of pound cakes, in my humble opinion. You can't go wrong with pound cake & once you add cream cheese!?
Ingredients
- 1 1/2 cups butter, room temperature
- 8 ounces cream cheese, room temperature
- 2 cups sugar
- 1/3 cup sour cream
- 1 tablespoon vanilla
- 6 eggs, room temperature
- 350 grams gluten-free flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Instructions
- Bring butter, cream cheese and eggs to room temperature.
- Preheat oven to 325 degrees Fahrenheit.
- Grease two 9x5 loaf pans.
- Beat butter on high speed in a stand mixer with a paddle or with a handheld beater until smooth or creamy, about 2 minutes,
- Add cream cheese and beat on high until smooth and combined, about 1 minute.
- Add sugar and beat on high until combined, about 1 minute.
- Add sour cream and vanilla and beat on high until combined.
- Add eggs one at a time while beating on low speed.
- Mix together gluten-free flour, baking powder and salt in a small bowl.
- Add flour mixture to stand mixture and beat on medium until combined.
- Pour batter into your loaf pans.
- [Or change it up and bake your pound cake in 3-inch ramekins.]
- Bake for 60 to 70 minutes at 325 degrees Fahrenheit.
- Test with a toothpick.
- Allow to cool inside the pan for at least 2 hours.
- Remove the cream cheese pound cake from the pan and set on a wire rack to cool completely before cutting.
- Serve or store refrigerated for up to a week.
