Description
This Cream Cheese Pound Cake is rich, buttery, and incredibly moist with a tender crumb. The addition of cream cheese gives it a slight tang and extra richness, making it perfect for any occasion. It’s easy to make and pairs wonderfully with fresh berries, a dollop of whipped cream, or a dusting of powdered sugar.
Ingredients
Units
Scale
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 2 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat the oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
- Cream the butter and cream cheese: In a large bowl, beat the softened butter and cream cheese together using an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- Add the sugar: Gradually add the sugar, beating well after each addition. Continue to beat for about 5 minutes until light and fluffy.
- Add eggs: Add the eggs one at a time, beating well after each addition.
- Mix in vanilla and salt: Stir in the vanilla extract and salt.
- Add flour: Gradually add the flour to the wet mixture, mixing on low speed just until combined. Do not overmix.
- Bake: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 15-20 minutes, then invert it onto a wire rack to cool completely before serving.
Notes
- Ensure that all your ingredients, especially the butter, cream cheese, and eggs, are at room temperature for a smooth batter.
- This cake tastes even better the next day once the flavors have had time to meld. Store it covered at room temperature for up to 3 days or in the fridge for up to a week.