Description
Indulge in this moist and delicious Cream Cheese Pound Cake — a timeless dessert that’s perfect for any occasion! Made with rich butter and cream cheese, this cake has a dense yet fluffy texture that melts in your mouth. It’s a versatile dessert that can be enjoyed on its own or topped with fresh fruit, whipped cream, or a simple glaze. Ideal for family gatherings, holidays, or as a special treat, this pound cake is sure to be a hit with everyone who tries it!
Ingredients
Scale
- 1 ½ cups (3 sticks) unsalted butter, softened 🧈
- 8 oz cream cheese, softened 🧀
- 3 cups granulated sugar 🍚
- 6 large eggs 🥚
- 3 cups all-purpose flour, sifted 🌾
- ½ tsp salt 🧂
- 1 tbsp vanilla extract 🌼
Optional Toppings:
- Powdered sugar for dusting
- Lemon glaze
- Fresh berries and whipped cream
Instructions
- Preheat and Prep: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan to ensure easy release.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat butter and cream cheese together on medium speed until creamy and smooth (about 2 minutes).
- Add Sugar: Gradually add sugar, beating the mixture for 5 minutes until light and fluffy.
- Add Eggs One by One: Add eggs one at a time, beating well after each addition.
- Combine Dry Ingredients: In a separate bowl, sift together flour and salt.
- Add Flour Mixture and Vanilla: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Stir in vanilla extract.
- Pour and Bake: Pour the batter into the prepared bundt pan, smoothing the top. Bake for 80-90 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
Notes
- Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature for a smoother batter and consistent texture.
- Avoid Overmixing: Mix only until ingredients are combined to keep the cake tender.
- Storing: Store at room temperature for up to 3 days in an airtight container, or in the fridge for up to 1 week.
- Freezing: This cake freezes well! Wrap slices individually in plastic wrap, then foil, and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 80-90 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 430 kcal
- Sugar: 30g
- Sodium: 120 mg
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Protein: 6g
- Cholesterol: 105 mg