Description
A moist and rich velvety cream cheese pound cake that combines the tanginess of cream cheese with the classic pound cake texture. Perfect for any occasion, this cake is easy to make and always a crowd-pleaser.
Ingredients
Scale
- 1 ½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or loaf pan.
- Cream the Butter and Cream Cheese: In a large bowl, cream together the softened butter and cream cheese until smooth and creamy.
- Add Sugar: Gradually add the sugar, beating until the mixture is light and fluffy.
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Mix in Vanilla: Add the vanilla extract and mix until well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the flour and salt. Gradually add to the wet mixture, mixing just until combined.
- Pour Batter into Pan: Pour the batter into the prepared pan, spreading it evenly.
- Bake: Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Notes
- Ensure all ingredients are at room temperature for the best texture.
- Do not overmix the batter to avoid a dense cake.
- If the top of the cake is browning too quickly, cover it loosely with aluminum foil during the last 20 minutes of baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 35g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg