Cream Cheese Pound Cake
This cream cheese pound cake is rich, moist, and buttery with a tender crumb. It’s perfect as a dessert on its own, with a dusting of powdered sugar, or topped with fresh fruit and whipped cream.
Ingredients
- 1 1/2 cups 340g unsalted butter, softened
- 8 oz 225g cream cheese, softened
- 3 cups 600g granulated sugar
- 6 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 3 cups 375g all-purpose flour
- 1/2 teaspoon salt
Instructions
Preheat the Oven:
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch (12-cup) Bundt pan or tube pan.
Cream the Butter and Cream Cheese:
- In a large mixing bowl, beat the softened butter and cream cheese together with a hand or stand mixer on medium speed until smooth and creamy, about 2 minutes.
Add the Sugar:
- Gradually add the sugar to the mixture, beating on medium speed until light and fluffy, about 3-5 minutes.
Incorporate the Eggs and Extracts:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract, if using.
Add the Dry Ingredients:
- In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Pour into the Pan:
- Transfer the batter to the prepared pan, smoothing the top with a spatula.
Bake:
- Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Serve:
- Slice and serve plain, dusted with powdered sugar, or with your favorite toppings like fresh berries, whipped cream, or a glaze.
Notes
- For extra flavor, add 1 teaspoon of lemon or orange zest to the batter.
- Store the cake tightly wrapped at room temperature for up to 3 days, or freeze slices for up to 3 months.