Description
This Cream Cheese Pound Cake is the ultimate classic dessert, rich and moist with the perfect balance of cream cheese and butter. Ideal for holiday baking or any special occasion, it yields a tender crumb with a slight tang from the cream cheese. Enjoy it plain, dusted with powdered sugar, or accompanied by fresh berries and whipped cream for an extra special treat.
Ingredients
Scale
Wet Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 6 large eggs, room temperature
- 1 tablespoon pure vanilla extract
Dry Ingredients
- 3 cups granulated sugar
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Instructions
- Prepare the Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to prevent sticking.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is smooth, creamy, and well combined.
- Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, beating continuously until the batter becomes light and fluffy, about 5 minutes.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure full incorporation and a smooth texture.
- Add Vanilla: Stir in the pure vanilla extract to enhance the flavor of the cake.
- Combine Dry Ingredients: Gradually add the flour and salt into the wet mixture, mixing just until combined to avoid overmixing which could toughen the cake.
- Pour Batter: Pour the prepared batter into the greased and floured bundt pan. Use a spatula to smooth the top evenly.
- Bake: Place the pan in the oven and bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean, indicating that the cake is done.
- Cool: Allow the cake to cool in the pan for 15 minutes. Then, invert the pan onto a wire rack to let the cake cool completely before slicing and serving.
Notes
- For an extra layer of flavor, add 1 teaspoon of almond extract or the zest of 1 lemon to the batter before baking.
- This cake tastes even better the next day after the flavors have melded.
- Serve plain, dusted with powdered sugar, or paired with fresh berries and whipped cream for a delightful presentation.
