Description
Indulge in the rich and velvety goodness of Cream Cheese Pound Cake. This classic dessert features a dense yet tender crumb that’s perfect for any occasion.
Ingredients
Scale
Cream Cheese Pound Cake Ingredients:
- 1 ½ cups unsalted butter (softened)
- 1 (8 oz) package cream cheese (softened)
- 3 cups granulated sugar
- 6 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat the Oven: Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- Mix Butter and Cream Cheese: In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
- Add Sugar and Eggs: Gradually add the sugar and beat until light and airy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Incorporate Flour: Add flour and salt gradually, mixing just until incorporated. Do not overmix.
- Bake: Pour batter into the pan and bake for 1 hour and 15 minutes to 1 hour and 30 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra flavor, add lemon or almond extract.
- This cake freezes well—wrap tightly and store for up to 3 months.
- Serve plain or with berries and whipped cream.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 39g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
