Cream Cheese Pound Cake
A timeless classic cake known for its rich flavor and moist texture, perfect for any occasion.
Ingrédients
Main Ingredients
- 1 cup unsalted butter, softened Ensure it's at room temperature for easier mixing.
- 8 oz cream cheese, softened Use room temperature cream cheese for a smooth batter.
- 2 ¾ cups granulated sugar Adds sweetness and contributes to cake texture.
- 6 large eggs, room temperature Crack them out of the fridge about 30 minutes before using.
- 1 tablespoon vanilla extract Enhances flavor.
- 3 cups all-purpose flour Sifted before measuring for accuracy.
- ½ teaspoon salt Balances sweetness.
Instructions
Preparation
- Before you begin, ensure all your ingredients are at room temperature by taking the butter and cream cheese out of the refrigerator about 30 minutes prior.
- In a large mixing bowl, beat the softened butter and cream cheese together on medium speed until light and fluffy, about 3 to 5 minutes.
- Gradually add the granulated sugar while continuing to beat until the mixture is pale and airy.
- Add the eggs one at a time, mixing well after each addition until the mixture is smooth.
- Pour in the vanilla extract and mix until combined.
- 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 or by hand until just combined.
- Preheat your oven to 325°F (163°C) and grease and flour a 10-inch bundt or tube pan.
- Pour the batter into the prepared pan and smooth the top evenly.
Baking
- Bake in the preheated oven for about 1 hour and 15 minutes to 1 hour and 30 minutes, checking for doneness at the 1-hour mark using a toothpick.
- Once baked, let the cake cool in the pan for 15 to 20 minutes before transferring it to a wire rack.
Notes
Store in an airtight container at room temperature. For longer storage, refrigerate or freeze properly. Can last up to a week at room temperature and three months in the freezer.