Cream Cheese Pound Cake with Caramel Sauce

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4 cups all purpose flour / plain flour

1 teaspoon baking powder

1/3 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups unsalted butter room temperature

1 - 7 ounce package cream cheese room temperature

3 cups granulated white sugar / caster sugar

3 1/2 teaspoons pure vanilla extract

5 large eggs

1 cup brown sugar (caramel sauce)

1/3 stick Butter (5 Tablespoons) (caramel sauce)

1/3 cup of evaporated milk (caramel sauce)

1 tablespoon vanilla (caramel sauce)

pinch of salt (caramel sauce)


1. Preheat oven to 350 degrees F. Place oven rack in center of oven butter and flour or spray with a non stick spray that contains flour in a bundt pan.

2. In a large bowl sift together the flour, powder baking soda and salt. In the bowl of your electric mixer (with the paddle attachment) or with a hand mixer beat the butter and cream cheese until smooth.

3. Gradually add the sugar scraping down the sides of the bowl as needed continue beating on medium high speed until light and fluffy about 6 minutes. Add the vanilla and lemon zest and beat until incorporated. Add the eggs one at a time mixing well after each addition scrape down the sides of the bowl as needed.

4. Add the flour mixture in three additions and mix just until incorporated.

5. Pour the batter into the prepared pan and smooth the top Bake for about 50 – 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

6. Remove the cake from the oven and place on a wire rack to cool for about 25 – 35 minutes so it has time to set.

7. For the caramel sauce. Mix all ingredients in a medium saucepan over medium. Alow to medium heat cook while whisking gently for 6 to 8 minutes until thicker turn off heat serve warm or refrigerate until cold. If sauce is thin just continue cooking for a few more minutes.

Bon Appetit!

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