Description
A rich and moist Cream Cheese Pound Cake that combines the classic buttery flavor of pound cake with the creamy texture of cream cheese. Perfect for dessert or a sweet snack, this cake is delightfully dense yet fluffy, making it a timeless Southern American treat.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups unsalted butter (softened)
- 1 (8-ounce) package cream cheese (softened)
- 3 cups granulated sugar
- 6 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan to ensure the cake doesn’t stick.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is smooth and fluffy, which takes about 2 to 3 minutes.
- Add Sugar: Gradually add the granulated sugar while continuing to beat the mixture until it becomes light and creamy, approximately 5 minutes.
- Incorporate Eggs: Add the eggs one at a time, beating well after adding each egg to ensure proper blending and a smooth batter.
- Add Vanilla Extract: Mix in the vanilla extract evenly throughout the batter.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt, mixing just until combined. Be careful not to overmix to keep the cake tender.
- Pour and Smooth Batter: Pour the prepared batter into the greased and floured bundt pan and smooth the top evenly.
- Bake: Bake the cake for between 1 hour and 15 minutes to 1 hour and 25 minutes. Check doneness by inserting a toothpick into the center — it should come out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely before serving.
Notes
- For a flavor twist, fold in a teaspoon of almond extract or swirl in some lemon zest into the batter before baking.
- This cake is delicious served plain, dusted with powdered sugar, or topped with fresh berries and whipped cream.
- Store covered at room temperature for up to 3 days to maintain freshness.
- You can freeze the cake for up to 2 months for longer storage.
