Keelie's Nana's Cream Cheese Pound Cake
I sent out a newsletter asking for some of your favorite recipes and Keelie delivered! Her Nana's cream cheese pound is beyond delicious. I had never made a cake without milk before so this was a whole new adventure for me and loved it!
What an amazing dessert to have anytime time of the year. This could be a nice morning treat too.
This recipe would pair well with my icing glaze recipe in my Lemon Bundt Cake recipe.
Ingredients Overview
*See recipe card for quantities*
- softened butter unsalted or salted works
- granulated sugar
- cream cheese
- all-purpose flour
- eggs
- vanilla extract
- fine sea salt
Instructions Overview
Here's what the process will look like!
- Combine all ingredients together.
- Grease/butter your bundt cake pan very well!
- Transfer the batter into the pan and level out surface.
- Cook in oven at 325F for 1.5 hours. Remove and let cool for 30 minutes before flipping upside down!
Hint: make sure you heavily butter/grease your bundt cake pan so it slides right out after cooling!
Substitutions
- Dairy Free - use alternative dairy products to make this dairy free (ie. plant based butter, dairy free cream cheese)
- Gluten Free - use gluten free flour instead of regular all purpose
Variations
- Deluxe - add the icing recipe from my Southern Style Lemon Bundt Cake to add some sweetness atop your pound cake
Equipment
- 1 Standing KitchenAid Mixer
- 1 rubber spatula
- 1 Bundt Cake Pan
- 1 Cooling Rack
Storage
At Room Temperature: Wrap the cake tightly in plastic wrap or place it in an airtight container. It can stay fresh at room temperature for up to 3 days.
In the Refrigerator: For longer storage, wrap the cake in plastic wrap or place it in an airtight container and store it in the refrigerator. It will keep for up to a week. Allow the cake to come to room temperature before serving for the best texture and flavor.
In the Freezer: To freeze, wrap the pound cake tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. Thaw the cake in the refrigerator overnight before bringing it to room temperature for serving.
FAQ
No! Aside from some dairy based ingredients, there is no use of milk itself in the recipe.
Substitute the all-purpose flour with gluten free flour. Ratio should be 1:1.
Keelie's Nana's Cream Cheese Pound Cake
8
10 minutes
American
Dessert
Ingredients
24 tablespoon softened butter unsalted or salted works
3 cups granulated sugar
8 oz cream cheese = 1 block
3 cups all-purpose flour
6 large eggs
1 splash vanilla extract ...2 if you're sexy 😉
1 dash fine sea salt
Directions
Preheat your oven to 325℉.
Grab your standing KitchenAid mixer and add in your butter, sugar, and cream cheese. Mix on medium speed until the contents combine and become light and fluffy.
Add in each egg one at a time, mixing between each one. Then add in your vanilla and salt. Continue mixing until everything is well combined.
Then add in your flour and continue mixing on medium speed until you get a nice thick batter.
Grease/butter your bundt cake pan (make sure it's done very well so the cake can slide right out after baking). Transfer the batter into the pan and level it out with your spatula.
Bake in the oven for 1½ hours or until a tooth pick test is passed!
When done baking, remove and let cool on cooling rack. After 30 minutes, flip upside down and let the cake slide right out!
