Cream Cheese Pound Cake
Indulge in the ultimate dessert classic with this Cream Cheese Pound Cake, a rich and buttery treat that’s as irresistible as it is easy to make. This recipe combines the creaminess of 8 ounces of cream cheese with the richness of a full cup of unsalted butter for a perfectly velvety texture that melts in your mouth. Each slice boasts a delightful balance of sweetness, highlighted by a hint of pure vanilla and a tender crumb achieved through the careful incorporation of 6 eggs. Baked to golden perfection in a bundt or tube pan, this cake is a show-stopping centerpiece that’s perfect for any occasion, from festive celebrations to cozy coffee breaks. Serve it simply as is, dusted with powdered sugar, or paired with fresh berries and whipped cream for an added touch of elegance. With a prep time of just 20 minutes and a bake time of 90 minutes, this straightforward recipe promises timeless flavor in every bite, making it a must-have addition to your baking repertoire.
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Ingredients
- 1 cup unsalted butter
- 8 ounces cream cheese
- 2.5 cups granulated sugar
- 6 whole eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 0.5 teaspoons baking powder
- 0.25 teaspoons salt
Directions
Step 1
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or a tube pan.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until light and fluffy, about 2-3 minutes.
Step 3
Gradually add the granulated sugar to the butter and cream cheese mixture. Continue beating until the mixture becomes pale and fluffy, about 2-3 more minutes.
Step 4
Add the eggs one at a time, beating well after each addition to ensure the batter is smooth. Scrape down the sides of the bowl as needed.
Step 5
Mix in the vanilla extract until fully incorporated.
Step 6
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 7
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 8
Pour the batter evenly into the prepared bundt or tube pan, smoothing the top with a spatula.
Step 9
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 10
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely before serving.
Step 11
Serve as is, or dust with powdered sugar for an elegant finish. Enjoy!
Nutrition Facts
| Serving size | (1011.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3379.2 |
| Total Fat 206.1g | 0% |
| Saturated Fat 111.7g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 1593.1mg | 0% |
| Sodium 1975.7mg | 0% |
| Total Carbohydrate 291.5g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 10.5g | |
| Protein 89.6g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 461.0mg | 0% |
| Iron 22.2mg | 0% |
| Potassium 1127.3mg | 0% |
Source of Calories