Description
Indulge in the rich and creamy goodness of this Cream Cheese Pound Cake. Moist, decadent, and bursting with flavor, this classic dessert is a crowd-pleaser for any occasion.
Ingredients
Scale
Cream Cheese Pound Cake:
- 1 1/2 cups unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F. Grease and flour a 10-inch bundt or tube pan.
- Mix butter and cream cheese: In a large mixing bowl, beat the butter and cream cheese together until smooth and creamy.
- Add sugar and eggs: Gradually add sugar, beating well. Add eggs one at a time, mixing well after each.
- Combine dry ingredients: Sift together flour and salt in a separate bowl. Gradually add to wet mixture, mixing until combined.
- Add vanilla and bake: Stir in vanilla extract. Pour batter into pan and bake for 1 hour and 15 minutes to 1 hour and 30 minutes.
- Cool and serve: Let cake cool in pan for 10 minutes, then invert onto a wire rack to cool completely before serving.
Notes
- This cake tastes better the next day.
- Serve plain, dusted with powdered sugar, or with fresh berries and whipped cream.
- For added flavor, use almond or lemon extract.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 38 g
- Sodium: 160 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 135 mg
