Description
Indulge in the rich and decadent goodness of this Cream Cheese Pound Cake. A classic recipe that combines the creamy tang of cream cheese with the buttery richness of a pound cake. Perfect for any occasion!
Ingredients
Scale
For the cake:
- 1 1/2 cups unsalted butter, softened
- 8 oz 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 the oven and prepare the pan: Preheat the oven to 325°F (163°C) and grease/flour a 10-inch bundt or tube pan.
- Cream butter and cream cheese: In a large bowl, beat butter and cream cheese until smooth and fluffy.
- Add sugar and eggs: Gradually add sugar, beat until light, then add eggs one at a time.
- Mix in vanilla and flour: Stir in vanilla, then mix in flour and salt until just combined.
- Bake: Pour batter into pan, bake for 75–85 minutes until golden and a toothpick comes out clean.
- Cool and serve: Cool in pan, then invert onto a rack to cool completely.
Notes
- This cake is best served at room temperature or slightly warm.
- Pairs well with fresh berries, whipped cream, or a glaze.
- Store covered at room temperature for up to 3 days or refrigerate for longer shelf life.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 135mg
