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Cream Cheese Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 25 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cream Cheese Pound Cake is a rich and moist classic dessert, featuring a creamy blend of butter and cream cheese. Baked to perfection in a bundt pan, it offers a dense yet tender crumb with a hint of vanilla. Perfect for any occasion, this cake can be enhanced with almond extract or lemon zest and served alongside fresh berries and whipped cream.

Ingredients

Scale

Butter and Cream Cheese Mixture

  • 1 ½ cups unsalted butter, softened
  • 1 (8-ounce) package cream cheese, softened

Sweeteners and Flavoring

  • 3 cups granulated sugar
  • 1 tablespoon pure vanilla extract

Eggs

  • 6 large eggs, at room temperature

Dry Ingredients

  • 3 cups all-purpose flour
  • ½ teaspoon salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to prevent sticking.
  2. Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is smooth and fluffy. This step ensures a creamy texture for the cake.
  3. Add Sugar: Gradually add the granulated sugar to the mixture, beating continuously for about 3 to 5 minutes until the mixture becomes light and well combined, helping to incorporate air for a better rise.
  4. Add Eggs: Add the eggs one at a time, mixing well after each addition to maintain a smooth and homogenous batter.
  5. Incorporate Vanilla Extract: Stir in the pure vanilla extract to infuse the cake with a delicate aroma and flavor.
  6. Mix Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients, mixing gently just until combined. Avoid overmixing to keep the cake tender.
  7. Pour Batter and Bake: Transfer the batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes. Then invert it onto a wire rack to cool completely before serving, ensuring the cake sets perfectly.

Notes

  • For added flavor, stir in 1 teaspoon of almond extract or lemon zest into the batter.
  • This cake pairs beautifully with fresh berries and whipped cream for an elegant dessert presentation.

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Find it online: https://quickpantrymeals.com/cream-cheese-pound-cake-recipe-2/