Cream Cheese Pound Cake
This rich and buttery Cream Cheese Pound Cake is moist, dense, and perfect for any occasion, offering a delightful blend of flavors that will satisfy any sweet tooth.
Ingredients
For the cake
- 1 cup 1 cup (226 g) unsalted butter, softened Make sure the butter is at room temperature.
- 8 oz 8 oz (226 g) cream cheese, softened Ensure cream cheese is at room temperature for better blending.
- 3 cups 3 cups (600 g) granulated sugar
- 6 large 6 large eggs, lightly beaten
- 1 Tablespoon 1 Tablespoon vanilla extract
- 3 cups 3 cups (375 g) all-purpose flour
- 1/4 teaspoon 1/4 teaspoon baking soda
- 1 teaspoon 1 teaspoon table salt
Instructions
Preparation
- Preheat your oven to 300°F (150°C) and thoroughly grease and flour a 12-cup bundt pan.
- In a large mixing bowl, combine the softened butter and cream cheese, then beat on high speed until smooth and creamy.
- Add the granulated sugar and mix until the mixture is light and fluffy.
- With the mixer still on high speed, add the beaten eggs one at a time, fully incorporating each before adding the next.
- Stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet batter, stirring gently until just combined.
- Beat the combined batter on medium speed for another minute to ensure everything is well-blended.
Baking
- Pour the batter into the prepared bundt pan and spread it evenly.
- Bake in the preheated oven for about 1 hour 35 minutes to 1 hour 40 minutes, or until a wooden skewer inserted in the center comes out clean.
- Allow the cake to cool in the pan for a while before inverting it onto a cooling rack.
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Notes
For best results, ensure all ingredients are at room temperature and avoid over-mixing to prevent a dense texture. This cake can be dressed up with toppings such as powdered sugar, whipped cream, or fresh fruits.