Cream Cheese Pound Cake – a tender, moist and rich cream cheese pound cake with a hint of nutmeg glazed with mint-lime for overall satisfaction. Tasty and easy cake that is a must-served on your table every now and then.
They say a cook needs to have one cake in their repertoire and this is mine; Cream Cheese Pound Cake, the very first cake I learned to make when I moved to Los Angeles.
The only pound cake I have made more than 100 times, the one I can whip up in less than 20 minutes and that delivers great satisfaction. It taste so different from the cake you will find at your supermarket with the hint of nutmeg.
This is one of those cakes that get requested the most by family and friends. I would often mail it to my family and friends after much pleading and cajoling on their part….. they know how to get to me. I am always happy to do the baking; the parceling and mailing not so much.
This variation of cream cheese pound cake uses chemical leavening (baking powder ), air incorporated by the creaming method and massive amount of eggs to produce a somewhat lighter crumb than your typical cream cheese pound cake, made in the usual manner. The ingredients are slightly different as well, but overall it is still a basic cream cheese pound cake with better flavor and texture.
You can enjoy this delicious cake on its own, or you can make the Mint-Lime glaze to top it off for a vibrant and summery note. This will be classic favorite in your family!
Enjoy!
Tips and Notes:
- Make sure that all ingredients should be at room temperature to enable the maximum amount of air to be beaten into the batter.
- If you’re using a dark-colored bundt pan, slightly reduce the oven temperature to about 300 F since dark colored bundt pans absorb more of the energy coming from the oven wall, making it hotter and easier to transmit heat.
- This cake will keep well in a room temperature for about 3-4 days and about a week in the refrigerator.
- You sure can use handheld mixer instead of stand mixer. No adjustments needed.
- If you’re not a fan of nutmeg, you can replace it with cinnamon.
- I use a 10-inch tube pan for this recipe or you may use bundt pan, too.
This recipe was first published in May 2013 and updated with some tips and notes.
Cream Cheese Pound Cake – a tender, moist and rich cream cheese pound cake with a hint of nutmeg glazed with mint-lime for overall satisfaction. Tasty and easy cake that is a must-served on your table every now and then.
- 2½ Sticks (282grams ) unsalted butter room temperature
- 1 8 ounces (230grams) cream cheese room temperature
- 2 1/2 cups (450grams) sugar (Use 2 cups if desired)
- 6 large eggs
- 2 ½ cups (300grams) all-purpose flour
- 2 teaspoons (8 grams ) baking powder
- 1 teaspoon grated lime
- 2 teaspoons vanilla flavor
- ½ teaspoon nutmeg
- Nonstick cooking spray
- 6 tablespoons water
- 2 tablespoon fresh lime juice
- 2 tablespoon unsalted butter
- 1/4 lightly packed spearmint leaves
- 1 1/2 cup powdered sugar
- 2 teaspoon finely grated zest
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Pre-heat the oven to 160°C/325°F. Grease a 10 inch tube pan generously with cooking spray and set aside.
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Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes, add cream cheese and mix for another minute.
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Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour and baking powder into the batter, and then add the grated lime, nutmeg, and vanilla.
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Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
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Pour batter into a greased cake pan. Tap pans on work surface to eliminate any large air bubbles.
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Bake at 325 until a tester inserted into the center comes out clean, 55–60minutes. Transfer to a wire rack.
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In a small pan combine water , lime juice, butter, mint leaves over low heat until the mixture bubbles around the edges. Remove from the heat and let it steep for 2 minutes .
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Remove all the moisture from the leaves and discard it .stir the lime zest and sugar into the liquid until smooth .
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Using a pastry brush the cake with mint-lime glaze.
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Let cake cool for 10 minutes
The cake awesome times infinity.
Your recipes are just the best. The tips the images and all. Visiting your site has become a religious act for me. It’s the last thing I use to do everyday before falling asleep. I’m always updated wether on IG you tube or here. You’re my mentor❤️. And this case is more then scrumptious more blessings
Awww, you just made my day, Khairy! Thank you for all the kind words. Thanks for inspiring me to do better on this blog. =)
Hello There,
So are you trying to kill us?
Call me cynical, but with 17 grams of fat/10 saturated and 47 grams of sugar in ONE serving,
I can see why everybody loved this recipe.
And I know that this is something you shouldn’t eat regularly, but I had to laugh when I read the nutritional breakdown.
Thank you and I love your recipes,
Michael Faragher
This call looks so good as do all your recipes. Please could you clarify how many grams is required for the sugar and flour. I’m not used to cup measurements.
Thank you
Hi Rita! Recipe has been updated . Happy Cooking!!!
Thanks for your wonderful recipes. Can you clarify how much cream cheese is needed? Not sure if it’s18 ounces or 1 8 ounce cream cheese.
Thanks
Sorry about the confusion it’s 8 ounce cream cheese.
We love this cake very much. I just love the taste of cream cheese too.
Good morning Immaculate, I really luv dis cream cheese pound cake and hp to do it but I’m having problem wt d quantity of butter to use.so my question is 2sticks of butter is what in grams.tnx
Anthony, 2 sticks equal 225 grams. Let me know how it goes.
Not a big fan of nutmeg , included cinnamon instead . Love it , will definitely be making this again
Thanks Again Immaculate Bites/
Thanks…My family loved it. I’ll be making this cake very often. It was so moist.
It is truly a moist and scrumptious cake , am glad your family enjoyed it .