Description
This cream cheese pound cake is rich, buttery, and incredibly moist with a dense yet soft texture. The addition of cream cheese gives it a slight tang and extra creaminess, making it perfect for any occasion. Serve it plain, dusted with powdered sugar, or topped with fresh fruit.
Ingredients
Units
Scale
- 1 1/2 cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
- Cream butter, cream cheese, and sugar in a large bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Sift together flour, baking powder, and salt. Gradually add to the batter, mixing until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature for a smooth batter.
- Don’t Overmix: Overmixing the batter can result in a dense cake. Mix just until ingredients are incorporated.
- Storage: Store at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Wrap slices tightly in plastic wrap and freeze for up to 3 months.
- Details
Nutrition
- Calories: ~450 kcal
- Sugar: ~38g
- Sodium: ~200mg
- Fat: ~22g
- Saturated Fat: ~13g
- Unsaturated Fat: ~7g
- Trans Fat: ~0g
- Carbohydrates: ~58g
- Fiber: ~1g
- Protein: ~6g
- Cholesterol: ~110mg
