Cream Cheese Pound Cake
Cream Cheese Pound Cake
A timeless favorite, this Cream Cheese Pound Cake is luxuriously rich, tender, and subtly tangy thanks to the cream cheese. Whether served plain or topped with berries, glaze, or whipped cream, it’s a show-stopping dessert that’s as elegant as it is easy to make.
🧁 Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1 cup (2 sticks) |
| Cream cheese, softened | 8 oz. (1 package) |
| Granulated sugar | 3 cups |
| Large eggs | 6 |
| Vanilla extract | 1/8 teaspoon |
| All-purpose flour | 3 cups |
| Salt | 1/4 teaspoon |
👩🍳 Instructions:
- Preheat & Prep Pan
Set oven to 325°F (165°C). Generously grease a 10-inch bundt or tube pan and dust lightly with flour, shaking out the excess to prevent sticking. - Cream Butter & Cream Cheese
In a large bowl, beat the softened butter and cream cheese together using an electric mixer until smooth and fluffy. - Add Sugar
Gradually add the sugar, beating continuously until the mixture becomes pale and creamy. Scrape down the bowl as needed. - Incorporate Eggs & Vanilla
Add the eggs one at a time, beating well after each addition to maintain a smooth batter. Mix in the vanilla extract. - Combine Dry Ingredients
In a separate bowl, whisk the flour and salt. Slowly incorporate this into the wet mixture, stirring just until combined. Avoid overmixing. - Pour & Bake
Transfer the batter into the prepared pan and smooth the top. Tap gently on the counter to release air bubbles. Bake for 1 hour and 30 minutes, or until a skewer inserted in the center comes out clean. - Cool & Serve
Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack. Allow to cool completely before slicing and serving.
