Cream Cheese Pound Cake

 

This Cream Cheese Pound Cake is a classic for a reason: it’s incredibly rich, dense, and moist, with a subtle tang from the cream cheese that perfectly balances its sweetness. Simple to make yet impressively elegant, it’s a versatile dessert that’s perfect on its own or adorned with your favorite toppings.

 

Ingredients:

Ingredient Quantity

Unsalted butter, softened 1 cup (2 sticks)

Cream cheese, softened 1 container (8 oz.)

Granulated sugar 3 cups

Large eggs 6

Vanilla flavoring (extract) 1/8 teaspoon

All-purpose flour 3 cups

Salt 1/4 teaspoon

 

Instructions:

Preheat Oven & Prepare Pan: Preheat your oven to 325°F (165°C). Thoroughly grease a 10-inch bundt pan or tube pan. After greasing, gently dust the inside of the pan with flour, tapping out any excess. This helps prevent sticking.

Cream Butter and Cream Cheese: In a large mixing bowl, using an electric mixer, cream together the 1 cup softened unsalted butter and the 1 container (8 oz.) softened cream cheese until the mixture is smooth, light, and fluffy.

Add Sugar: Gradually beat in the 3 cups granulated sugar to the butter and cream cheese mixture, continuing to beat until the mixture is light, fluffy, and has a creamy consistency. Scrape down the sides of the bowl as needed.

Incorporate Eggs and Vanilla: Gradually beat in the 6 large eggs, one at a time, ensuring each egg is fully incorporated into the batter before adding the next. This helps keep the batter smooth. After the eggs are incorporated, beat in the 1/8 teaspoon vanilla flavoring.

Add Dry Ingredients: In a separate bowl, whisk together the 3 cups all-purpose flour and 1/4 teaspoon salt. Gradually add the flour mixture to the wet ingredients, mixing on low speed or by hand with a spatula until just combined. Be careful not to overmix, as this can lead to a tough cake.

Fill Pan & Bake: Pour the cake batter into the prepared bundt or tube pan, spreading it evenly. Gently tap the pan on the counter a few times to release any air bubbles. Bake for approximately 1 hour and 30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Baking time may vary depending on your oven.

Cool: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack. Let it cool completely on the wire rack before slicing.