Crusty Cream Cheese Pound Cake
Indulge in the irresistible charm of this Crusty Cream Cheese Pound Cake—a timeless dessert that boasts a dense, buttery crumb and a perfectly golden crust. Made with rich cream cheese and a touch of vanilla, this pound cake achieves a luxurious texture and flavor that sets it apart from the rest. Its crisp, caramelized exterior forms naturally during baking, adding a delightful contrast to the velvety interior. With just a handful of pantry staples and straightforward steps, this recipe is ideal for both novice bakers and seasoned pros. Serve slices plain, with a dusting of powdered sugar, or topped with fresh fruit for a show-stopping treat that’s perfect for any occasion. Whether you’re planning a cozy family dessert or a festive party centerpiece, this classic cream cheese pound cake will be your go-to recipe for years to come.
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Ingredients
- 1 cup unsalted butter
- 8 ounces cream cheese
- 3 cups granulated sugar
- 6 eggs
- 3 cups all-purpose flour
- 0.5 teaspoons salt
- 1.5 teaspoons vanilla extract
Directions
Step 1
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring every crevice is well-coated to prevent sticking.
Step 2
In a large mixing bowl, using an electric mixer, beat the butter and cream cheese together on medium speed until smooth and creamy, about 2-3 minutes.
Step 3
Gradually add the granulated sugar to the butter-cream cheese mixture, continuing to beat on medium speed until the mixture is light and fluffy, approximately 5 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
Step 5
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
Step 6
Stir in the vanilla extract until evenly distributed through the batter.
Step 7
Pour the batter into the prepared bundt pan, spreading it evenly with a spatula. Tap the pan gently on the counter a few times to remove air bubbles.
Step 8
Bake in the preheated oven for 80-90 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden and crusty.
Step 9
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack to cool completely before slicing and serving.
Nutrition Facts
| Serving size | (1608.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5655.9 |
| Total Fat 206.0g | 0% |
| Saturated Fat 111.7g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 1593.1mg | 0% |
| Sodium 2340.5mg | 0% |
| Total Carbohydrate 890.2g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 611.2g | |
| Protein 89.6g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 461.9mg | 0% |
| Iron 22.2mg | 0% |
| Potassium 1136.8mg | 0% |
Source of Calories