Cream Cheese Pound Cake
A rich and tender cake with a hint of creaminess, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Creates a rich and moist texture.
- 8 ounces cream cheese, softened Contributes a lush, creamy quality.
- 2 cups granulated sugar Balances beautifully with the creaminess.
- 4 large eggs Enhances richness and helps bind the ingredients.
- 1 teaspoon vanilla extract Adds an aromatic depth of flavor.
- 1 teaspoon almond extract Offers a hint of nuttiness.
- 3 cups all-purpose flour Provides structure.
- 1/2 teaspoon baking powder A rising agent that lightens the cake.
- 1/2 teaspoon salt Essential for enhancing flavors.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- Grease and flour a 10-inch bundt or tube pan.
- In a large mixing bowl, cream together the softened butter and cream cheese with granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing just until combined.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Notes
For a lighter version, swap half of the butter for unsweetened applesauce or Greek yogurt.