Description
This Cream Cheese Pound Cake is a rich, dense, and buttery dessert that combines the smoothness of cream cheese with classic pound cake flavors. Perfectly moist and tender, it offers a delicate sweetness enhanced by vanilla extract, making it a timeless treat for any occasion. Serve it plain or with fresh berries and whipped cream for an extra special touch.
Ingredients
Scale
For the Cake
- 1 1/2 cups unsalted butter (softened)
- 1 (8 oz) 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 and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan to prevent the cake from sticking.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, ensuring no lumps remain for a silky texture.
- Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, beating continuously until the mixture becomes light and fluffy, about 4 to 5 minutes.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to fully integrate them and maintain the batter’s lightness.
- Add Vanilla Extract: Stir in the vanilla extract to enhance the cake’s flavor with a sweet aroma.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour and salt, then gradually add them to the wet mixture. Mix gently and just until combined to avoid overmixing, which can toughen the cake.
- Pour Batter and Bake: Pour the batter into the prepared pan and smooth the top evenly. Place in the oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 15 minutes after baking. Then, carefully invert it onto a wire rack to cool completely before serving.
- Serve: Enjoy the pound cake plain or dressed up with fresh berries and whipped cream for extra indulgence.
Notes
- For a citrus twist, add 1 tablespoon of lemon or orange zest to the batter for a fresh flavor boost.
- This cake keeps well at room temperature for up to 3 days, making it perfect for making ahead.
- You can freeze the cake for up to 2 months to enjoy later—wrap it tightly to prevent freezer burn.
