This easy, from scratch Cold Oven Cream Cheese Pound Cake is my favorite cake. Partly, because it is the best cake I’ve ever had and mainly, because of the cookbook it comes from. This recipe comes from the 2003 Washington St. United Methodist Church Cookbook, which my dear Aunt Martha gave me. I refer to this cake as Aunt Maaa-tha’s Methodist Pound Cake.
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Why simple cream cheese pound cake?
This classic, homemade cold oven cream cheese pound cake has all the attributes of a great pound cake:
- Its delicious deep rich flavor
- Its moist, dense, thick and tender texture
- Its simplicity
What makes this cold oven cream cheese pound cake unique is:
- Its additional density and tasty underlying tangy flavor.
- Its scrumptious crusty top.
Delightful Density and Tasty Tang
Both of these are brought about by the addition of cream cheese. The combination of 3 sticks of butter and 8 oz. of cream cheese (think cheesecake) makes this probably the densest cake I’ve had (I mean this is a very good way).
I’ve often thought if an intruder enters my home and I can’t get to my weapon of choice, I can just whirl this pound cake at the intruder. Its great density will knock them out long enough for me to get to my weapon of choice.
Crusty Cream Cheese Pound Cake
This has a seriously crusty top (bottom after you invert it), which compliments the tangy taste and density so well. Who doesn’t love a crusty pound cake crust. The crusty top is formed from starting the pound cake in a cold oven, as opposed to a preheated oven.
This cake is a beautiful cake when baked in a bundt pan. It would look even more elegant presented on a lovely cake stand. I know this is how I like to show off and present cakes I’ve baked in a bundt pan.
This Cake Is So Versatile
This cake can just sit around the house and be whittled on throughout the day. However, it can also be dressed up for a serious dinner party by baking it in an elegant bundt or adding a glaze. Seriously this cake can be used for a million different occasions, anything from a Baptist pot luck to a Bar Mitzvah.
I love baking this cake with almond flavoring instead of vanilla, but you can’t go wrong with either.
Pound Cake Toppings
This old fashion cream cheese pound cake is also delicious naked or glazed or with a topping. One of these toppings would be perfect:
- Ice Cream
- Whipped Cream
Join simply deLIZious baking
Pound Cake Baking Tips
- Have ingredients at room temperature
- For the love of pound cake, don’t use low fat or no fat ingredients.
- Mix butter and cream cheese well with an electric mixer before incorporating sugar.
- Add sugar gradually and beat until light and fluffy. No gritty texture should remain.
- Add eggs one at a time. Beat each egg just until the yellow disappears.
- Sift you’re flour. Really, sift your flour. This Norpro Hand Crank Sifter gets all the lumps out.
- Don’t preheat your oven
- Insert a long sharp knife or long wooden pick into the center of the cake to test for doneness. It should come out clean or with a few crumbs when done. If there’s clinging batter, it’s back in the oven.
Recommended Tools Found on Amazon to help you
- Cake Cooling Rack – Perfect for cooling your pound or bundt cakes or any round cake.
- Solid Sturdy Spatula – For stirring and scrapping thick pound cake batter.
- Bundt Pan Cleaning Tool – A must have for someone who uses bundts. Gets into those pesky, hard to clean crevices.
RECOMMENDED PANS, FOR POUND CAKE, FOUND ON AMAZON
- Nordic Ware Platinum Collection Anniversary Bundt Pan – The beautiful classic bundt pan. This Nordic pan is non stick, plus it’s a heavy weight aluminum bundt that cooks evening and nicely.
- Nordic Ware Angel Food/Tube Pan – Natural aluminum pan that bakes evenly and cleans up easily.
- Nordic Ware Loaf Pan – Durable natural aluminum pan that distributes heat evenly and clean up is a breeze.
How To Freeze Pound Cake
A huge attribute of pound cakes is they freeze so well. At least 4 to 6 months. In fact, I believe pound cakes are tastier after serving freezer time.
To freeze the cake or a portion of the cake:
- Cool the cake completely
- Wrap the cake 2 or 3 times in plastic wrap and aluminum foil. I usually use just aluminum foil.
- Put in large freezer storage bag. I skip this sometimes and just freeze in foil.
To freeze in slices:
- You can wrap your slices individually in plastic wrap and aluminum foil or only aluminum foil. Then place them in a freezer storage bag or container.
- You can also slice the cake and put slices of parchment paper between the slices. Then wrap the sliced cake just like wrapping the whole cake or portion of the cake above.
Cold Oven Cream Cheese Pound Cake
- Stand or Hand Mixer (Thick batter, so I recommend a stand mixer)
- Long Spatula
- Large Bundt or Tube Pan (see note below)
- 2 Large Loaf Pans
- 8 ounces Cream cheese Room Temperature
- 1½ cups Butter Room Temperature
- 3 cups Sugar
- 6 Eggs Room Temperature
- 3 cups All purpose flour Sifted
- ¼ tsp Salt
- 1½ tsp Vanilla or Almond Live on the edge and try the almond
- I usually start this cake in a cold oven. However, you can preheat to 325°.
- Cream butter and cream cheese until smooth, getting all the cream cheese lumps out.
- Add sugar gradually and beat until it's light and fluffy. Gritty texture should be gone.
- Sift flour and salt.
- Add the flour alternately with the eggs to the cream sugar mixture.
- Add vanilla or almond
- Pour batter into a well greased and floured large tube or bundt pan. You can also use 2 large loaf pans.
- Bake at 325° for 1 hour and 30 minutes. I start checking mine at 1 hour and 15 minutes.
- Insert a sharp knife or long wooden pick in middle of cake to verify it's done.
- Let cool 10 – 15 minutes and invert